Apple Tart

This baked dish consisting of a filling over a pastry base with the sweet or savory filling is a delight. A must try Apple Tart recipe from Candia! Try our recipe and share your creation with us @masterbakerstudio and do not forget to use #studiocircle.

1 Gluten Free Dough Process: Mix the Candia Professional Brittany Puff Pastry Butter with the icing sugar.
2 Add the almond powder, salt and vanilla. Mix it well, add the eggs, mix it, and add the flour.
3 Stir until a homogeneous texture. Lay at 3 mm. Make small tart shells. Bake it at 165°C for 10min
4 Pistachio Cream Process: Make a brown butter. Pour it in a bowl, add the icing sugar, the flour and the almond powder.
5 Add the eggs little by little. Stir until a homogeneous texture. Bake it in a half cook tart shell at 160° for 8min.
6 Apple & Lemon Juice Process: Wash, peel and cut the apple into thin slices.
7 Let set in the lemon water for 15 minutes in the fridge.
8 Tonka Light Pastry Cream Process: Infuse the Tonka bean, previously mixed, in the hot milk for 20min. Strain
9 In a bowl, stir the egg yolks, sugar, flour and corn starch together.
10 Make the milk boil. Then pour it on the yolk mix. Cook it until it boils. Add the gelatin masse. Let it rest.
11 Once it’s cold add the whipped cream gently with a spatula.
12 Assembly: In a tart shell, pipe the light pastry cream. Then place the apple slices like a flower.