TARTE AUX POMMES (Cedric Grolet)
Theresa Pirito
Time of realization: 3 hours + 12 hours rest
Degree of difficulty (1 to 5): 4
Ingredients for an 15 cm mold
For the páte sucrée
115 g of butter
70 g of powdered sugar
20 g of almond flour
45 g of eggs
190 g of 00 flour
1 g of Guérande salt
1 g of vanilla powder
25 g of yolks
5 g of cream
for the Crème d'amande
40 g of soft butter
40 g of granulated sugar
40 g of almond flour
40 g of whole eggs
9 g of rum
10 g Granny Jenny Smith apple cubes
for the apple compote
250 g of Granny Smith apples
30 g of lemon juice
For the finish
5 Royal gala apples
25 g of butter
Procedure:
For the pasta sucrée
In the bowl of the planetary mixer, pour the soft butter, the icing sugar, the almond flour, the salt and the vanilla and mix using the shield. Add the eggs and finally the well sifted flour. Spread it between two sheets of parchment paper and let the dough rest in the fridge for half an hour. Spread the pate sucrée finely to a height of 2/3 mm. Cut out the bottom of the tarte and the edges with a circle of 15 cm in diameter and 3,5 h. Lightly grease a micro-perforated mold with butter, I used a normal one because I did not have the micro-perforated one of the size of the recipe. Adhere the edge and then the bottom. Cut out the excess with a small knife. Let it rest in the fridge for 12 hours. Bake in the oven at 160 ° C for 20 minutes until golden in color. When it comes out of the oven, remove the circle and mix the egg yolk with the cream and spread with a brush over the cooked dough, including the edges, to waterproof it and put it in the oven for 5 minutes.
For the Crème d'amande
In the bowl of the planetary mixer with the shield, mix the butter with the sugar. Add the almond flour and gradually incorporate the eggs and rum. Transfer the cream into a pastry bag and dress the creme d'amande on the bottom of the tart up to a height of 1 cm and add the Granny Smith apple cubes. Bake for 6-10 minutes at 180 ° C. Let it cool down.
For the apple compote
Cut the Granny Smith apples into small cubes, add the lemon juice.
The apple compote can be cooked: - by steaming the mixture at 100 ° C for 13 minutes by vacuum packing; - in a saucepan over very low heat; - steam in the microwave for 10 minutes.
I cooked the compote in the microwave using the steam function. The cooking time must be controlled in order to obtain a compote that is still in small pieces. Place the apple compote on the bottom of the tarte.
Editing and presentation
Remove the core of the apple with the levatorolo. Divide the apple in two, leveling them so as to eliminate the created cavity. After that cut the two ends of the apples, and slice them very finely with a mandolin or a slicer. Place the tarte on a revolving cake holder and arrange the apples regularly on the tarte, arranging them as if to form a flower. When you reach the top, overlap three slices of apples and roll them up to form a bud and insert it to close the assembly of the apples. Brush the apples with liquid butter and bake for 10 minutes at 170 ° C.
