Plate Around An Apple

Course:

Dessert

Practical information

Prep time

30 min
Cooking

30 min
Ready in

1 h

Difficulty
Price

Recipe
Comments (0)

To celebrate the autumn orchards, a flaky apple tart with lemon curd, apples "in the air" and an old-fashioned caramel sauce. When it comes to apples, Brittany is well-situated. The Rance Valley is rich in many varieties, particularly cider apples, but also eating apples that keep until the next year. Unfortunately, certain threatened varieties are rarely replanted.

Recipe's Ingredients

4 reine des reinettes apples
2 granny smith apple apples
2 golden apples
2 starkinson apples
4 sprigs of mint
a pinch of powdered cinnamon
1 egg

juice of 3 lemons
50 g puff pastry
50 g walnuts
100 g sugar
100 g cream
50 g butter
10 g custard powder

Recipe preparation steps
1

Flaky tart : Make a small apple tart by rolling out 50 g puff pastry into a 10 cm (4") circle. Peel and core 2 Golden apples, slice them thinly and arrange evenly over the pastry. Sprinkle with granulated sugar and dot with butter. Bake in a 180°C oven.
2

Lemon curd: Bring the juice of 2 lemon to a boil in a saucepan. Meanwhile, beat 1 egg with 20 g (4 teaspoons) of sugar in a bowl. Add 10 g (2 teaspoons) custard powder. Add the lemon juice, then return to the heat and cook like a pastry cream. Remove from the pan and refrigerate.
3

Apple cakes : Peel 4 "reine des reinettes" apples and cut each into 8 wedges. Heat a non-stick skillet with 20 g (4 teaspoons) butter and brown the apple wedges. Add 10 g (2 teaspoons) sugar, the juice of a lemon and a pinch of cinnamon. When nicely browned, place the apple wedges into metal ring molds, 5 cm (2") in diameter and 7 cm (3") high. Finish cooking the apples in a 180° C oven for about 10 minutes.
4

Last minute - caramel sauce : Place 50 g (1/4 cup) sugar in a saucepan. Stir over low heat until browned, without letting it burn. Add 10 g (2 teaspoons) butter and 100 g (3 1/2 oz.) cream. Boil the sauce for 1 minute. Cut the Granny Smith apples into thin slices, leaving the skin on. Cut the Starkinson apples into 2 mm (1/16") matchsticks.
5

Presentation : On the edge of the plate, place a spoonful of lemon curd, then arrange the sliced and matchstick apples attractively, giving them as much volume as possible. Sprinkle with a few walnut pieces. Cut the apple tart and place a piece on each plate, as well as one of the baked apple cakes. Pour some caramel sauce around the perimeter and garnish with a sprig of mint.
Ready !