> Recipes > Apple

Trio of apple desserts

Trio of apple desserts

Trio of apple desserts

PT2H30M

Why not try?

1
To make the sweet pastry for the tartlets, sieve the flour, icing sugar, 1 1/16 oz ground almonds and salt into a mixing bowl. Add the cold diced butter and use your fingertips to gently work into a rough breadcrumb like texture
  • 8 3/4 oz of flour
  • 3 1/2 oz of icing sugar
  • 1 pinch of salt
  • 5 1/3 oz of butter
  • 1 1/16 oz of ground almonds
2
Next, add the egg to the flour mixture and gently work it together into a ball. Sprinkle a little flour over the dough, flatten slightly and wrap in cling film. Rest in the fridge for a minimum of 1 hour
  • 2 eggs
3
Preheat your oven to 356°F/gas mark 4. Remove the pastry from the fridge and allow to come to room temperature. Meanwhile flour a clean surface and a rolling pin
4
Roll the pastry flat just over 1/8 in thick, dusting with flour as you go to ensure it does not stick to the work surface
5
Use 4, 2 1/3 in tartlet cases to mould the pastry into. Push the pastry into the tartlet casings/moulds removing any excess pastry hanging over the edge
6
Using a pastry brush, lightly coat the inside of the tarts with egg wash. Place in the oven for 12–15 mintues, or until light golden in colour
7
To make the apple shot, fold the purée into the cream and place evenly into the base of the shot glasses. Ensure the top is smooth and level then set aside to chill in the fridge
  • 4 1/16 fl oz of cream
  • 2 1/8 oz of apple purée
8
To make the jelly layer for the apple shot, add the apple to juice to a small saucepan and bring to the boil. Remove from the heat, add the softened gelatine and whisk to dissolve
  • 6 3/4 fl oz of apple juice
  • 1 gelatine leaf
9
Allow the mixture to cool before slowly pouring over the apple cream base. Allow to set in the fridge until needed
10
For the apple crumble, mix 1 oz cold butter, 1 oz sugar, 1 oz ground almonds and 1 1/16 oz flour in a food processor to create the crumble then set aside
  • 1 oz of butter
  • 1 oz of sugar
  • 1 oz of ground almonds
  • 1 1/16 oz of flour
11
Peel, dice and cook one apple with 1 1/2 oz of blackberries in a small pan until the apple softens and is tender – forming a smooth mix with the berries
  • 1 Cox apple
  • 1 1/2 oz of blackberries
12
Add the sugar to a small saucepan and place over a medium heat. Allow the sugar to melt and turn a golden brown colour. Add the butter and cinnamon and stir through immediately. Add the apple and blackberry mix to the pan
  • 1 oz of sugar
  • 1/3 oz of butter
  • 1 pinch of cinnamon
13
Divide the mixture into four portions and place into pre-cooked 2 1/3 in sweet pastry tartlets. Top the tartlets with the crumble mixture and bake at 356°F/ gas mark 4 for 8–10 minutes
14
Lastly, make the apple and calvados crème brûlée. Boil the cream and pour it onto the yolks and sugar while whisking continuously. Whisk well until all the sugar has dissolved
  • 3 egg yolks
  • 4 1/4 fl oz of cream
  • 1 1/16 oz of sugar
15
Place a pan on a medium heat. Peel and cube the apple and add a small knob of butter to the pan. As soon as it begins to foam, add the apple and cook until lightly golden
  • 1 Cox apple
  • 1 knob of butter
16
Add the Calvados and flambé off the excess alcohol. Place a spoon of this into each of the brûlée dishes. Pour in the brûlée mixture and bake in a bain-marie in an oven at 302°F/ gas mark 2 for 15–20 minutes until set (it should have a slight wobble)
  • 1/4 fl oz of Calvados
17
Remove and allow to cool in the water. Once cool set in the fridge until completely cold. When ready to serve, remove from the fridge and dust generously with icing sugar. Use a blowtorch (or place under a grill) to caramelise. Serve with the apple shot and warm crumble on either side
  • icing sugar

Ingredients

Metric

Imperial

Apple crumble tart

Sweet pastry

  • 8 3/4 oz of flour
  • 3 1/2 oz of icing sugar
  • 5 1/3 oz of butter, cold and diced
  • 1 pinch of salt
  • 2 eggs
  • flour, for dusting

Apple shot

Apple and calvados crème brûlée

  • 1 Cox apple
  • 1 1/16 oz of sugar
  • 1 knob of butter
  • 3 egg yolks
  • 1/4 fl oz of Calvados
  • 4 1/4 fl oz of cream
  • icing sugar

Comments ()

Trio of apple desserts

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...