This recipe makes 1 9-inch tart, two 6-inch tarts, or eight 3.5-inch tartlets (the photos in this post show one 6-inch and four 3.5-inch tartlets).
Yield: one 9-inch tart (about 12 servings)
Prep Time: 2 hourshours
Cook Time: 20 minutesminutes
Total Time: 12 hourshours
Ingredients
For Crust:
1½cups/ 190gall-purpose flour
½cup/ 50galmond meal or almond flour
2tablespoons/ 12gpowdered sugar
¼teaspoonfine sea salt
½cup/ 113gunsalted butter (1 stick), cold and cut into cubes
1largeegg, cold
2-3teaspoonswater, as needed
For Caramel Apple layer:
2largeapples (about 12oz or 340g), peeled, cored, and cut into small 3/8-inch cubes (I recommend one granny smith and one softer, sweeter variety like Gala)
2teaspoonslemon juice
1sheetleaf gelatin* (gold strength), cut into strips and softened in cold water for at least 5 minutes
½cup/ 100ggranulated sugar
2tablespoons/ 42gcorn syrup
2tablespoonswater
¼cup/ 60gheavy cream, at room temperature
2tablespoonsbutter, at room temperature
¼teaspoonfleur de sel
½teaspoonground cinnamon
⅛teaspoonground cardamom
For Vanilla-Almond Crémeux:
2sheetsleaf gelatin* (gold strength), cut into strips and softened in cold water for at least 5 minutes
½cup/ 120gheavy cream
½cup/ 120gwhole milk
1vanilla bean, split and seeds scraped out (or substitute 1 teaspoon vanilla bean paste or extract—add at the end with the almond)
3largeegg yolks, at room temperature
3.5oz/ 100ggood quality white chocolate, finely chopped
½teaspoonalmond extract
For Mascarpone Whipped Cream:
¾cupheavy whipping cream
2tablespoons/ 12gpowdered sugar
2tablespoonsmascarpone, let sit at room temperature for no longer than 15 minutes
For Apple Garnish:
1apple, I recommend a softer red variety like Gala, very thinly sliced
1cupwater
1tablespoonsugar
½teaspoonsalt
¼teaspooncitric acid, or use 2 teaspoons lemon juice
Instructions
For Crust:
Combine flour, almond meal, sugar, and salt in the bowl of a food processor; pulse once or twice to combine. Sprinkle over cubed butter and pulse a few more times until butter is broken up into pea-sized pieces. Add egg and pulse a few more times until evenly moistened and dough sticks together when pinched between your fingers. If necessary, add 2-3 teaspoons of water and pulse to combine.
Dump crumbly dough out onto a clean tea towel; gather up the edges and twist to tighten. This should bring the dough together into a cohesive ball. If making 6-inch tarts or tartlets, split into two balls, then flatten slightly into a disk, then wrap tightly in plastic wrap and refrigerate for at least an hour.
On a lightly floured surface or pastry cloth, roll out dough to an even 3-4mm thickness (2-3mm for tartlets). Gently drape into a tart pan with removable bottom. Take care not to stretch the dough, rather easing the sides into the pan. Trim off edges. Freeze for 15 to 30 minutes until firm (shaped crust can also be frozen for up to a month).
While shell is chilling, preheat oven to 400 degrees F.
Crumple up a piece of parchment paper and place into frozen crust; fill with granulated sugar or another weight like rice or beans.
Bake for about 15 to 18 minutes (smaller tartlets will need less time), or until edges are just starting to color. Carefully lift out the parchment and weights and set aside to cool. Return unlined tart shell to oven for 3 to 5 minutes more or until edges and bottoms are lightly browned. Set on a wire rack to cool completely while you prepare the other layers.
For Caramel Apple layer:
Peel and core apples and cut into a fine (1/4 to 3/8-inch) dice. Toss cut apple in a bowl with lemon juice as you go, this will prevent browning. You should have 2 cups of diced apple. Set aside.
Cut gelatin sheet into 1-inch strips and place in a bowl of cool water to soften. If using powdered gelatin, sprinkle over a tablespoon or so of cool water and let it bloom for at least 5 minutes.
In a small, heavy-bottomed saucepan, add sugar, corn syrup, and water. Set over medium/medium-high heat and gently stir until sugar is dissolved. Once the sugar mixture starts to boil, do not stir it again. Brush down any stray sugar crystals on the side of pan with a pastry brush dipped in water. Continue to cook, swirling the pan here and there (no stirring!) until it caramelizes and turns a light amber brown. Watch it carefully as once it starts to caramelize it will go from perfect to burnt in seconds.
Remove from heat and immediately add butter, whisking until melted. Add cream and continue to whisk (careful as it will sputter and steam quite a bit) until smooth.
Return to medium-high heat and add in apple cubes. Bring back to a simmer. If you have a candy thermometer, position it on the side of the pan now, ensuring the tip doesn't touch the bottom. Continue to cook, stirring occasionally, until it reaches 250-235 degrees F.
Remove from heat and let it cool until it goes below 200 degrees F. Pick softened gelatin up out of the water, squeezing out as much excess water as you can, and stir into caramel apple mixture. (If using powdered gelatin, microwave the bloomed gelatin for 5 to 10 seconds until fully melted, then add to saucepan.) Stir until gelatin is fully melted and incorporated, then pour into tart shell. Refrigerate for at least 1 hour or until fully set.
For Vanilla-Almond Crémeux:
Cut gelatin sheet into 1-inch strips and place in a bowl of cool water to soften. If using powdered gelatin, sprinkle over a two tablespoons of cool water and let it bloom for at least 5 minutes.
Place chopped white chocolate in a heat proof bowl or 2-cup-capacity glass measuring cup and set aside.
Combine milk and cream in a medium saucepan set over medium heat. Add scrapped vanilla bean seeds. Let it warm until the mixture starts to steam and barely bubble around the edges (do not let it boil).
Whisk egg yolks in a bowl until just lightened in color. Ladle in about half of the warm milk mixture, 1/4 cup at a time, whisking constantly, until egg mixture is warm to the touch. Pour back into to saucepan and set over medium heat, stirring regularly, until the custard thickens slightly and coats the back of a spoon (it should measure 175 degrees F).
Squeeze water out of softened gelatin (or microwave 5-10 seconds if using powdered), then add to warm custard, stirring until gelatin is fully melted and incorporated.
Pour still-warm mixture through a fine mesh sieve set over bowl of white chocolate (this will remove any stray solids or bits of egg that may have gotten over cooked). Gently stir until white chocolate is completely melted and mixture is smooth. Stir in almond extract.
Pour into tart shell on top of the set caramel layer, filling it as full as you can make it without overflowing. It may be hard to move when it is this full, so I recommend letting it sit for 30 minutes or so (it will start to set up), then transfer to the fridge to set completely, at least 2 hours or overnight.
For Mascarpone Whipped Cream:
Place cold cream in the bowl of a stand mixer (chilled if you want) fitted with the whisk attachment. Add powdered sugar and whip until it starts to thicken and hold soft folds.
Add mascarpone, then increase speed to medium high and continue to whip until it holds medium soft peaks. Take care not to overwhip or you'll end up with butter!
You can spoon the whipped cream on top of the tart, swirling with the back of a spoon for a more rustic appearance, or transfer it to a piping bag fitted with a 1/2-inch-round tip. Pipe circles of cream around the circumference of the tart, then using the back of a small spoon (dip in hot water and pat dry), swipe the cream towards the center of the tart. Wipe spoon between each swipe and rewarm in water as needed. Repeat with a second row, or a third for larger tarts as needed, leaving the center open for the garnish (if desired).
For Apple Roses:
Combine water, sugar, salt and citric acid in a small saucepan. Bring to a simmer over medium heat.
Cut off two 'cheeks' from the apple, then slice as thin as possible (use a super sharp knife, or a mandoline if you are comfortable using one). Place apple slices in hot brine and let soak for a minute or two. Take out a slice and test its 'bendiness'... if it breaks when you try to roll it up, give it a few more minutes.
When soft, drain slices and place on a paper towel-lined plate to drain. I find it's easiest to work with the slices when they are still warm, so if you want to keep the brine over low heat, you can re-warm the apples as needed as you go, or work in batches.
Place one softened apple slice down on your work surface. Add another slice on top, lining up the cut edges and overlapping about half of the slice with the one underneath. Repeat with about 6 to 8 slices of apple per flower (more slices will make a bigger flower). I also like to match up the sizes of the slices, using the smaller slices from the ends for smaller roses, and the bigger middle slices for the bigger ones. If you are making smaller tartlets you may opt for more smaller flowers and vice versa.
Starting with the first slice you laid down, roll up the entire row as tightly as you can without breaking them. If the apples were sufficiently soft they should hold their shape, but you can also use a toothpick to secure the slices in place (just remember to remove it before eating). Trim off the uneven bottoms as needed, then arrange on top of the tart as desired.
Serving & Storage:
Slice and serve chilled or at cool room temperature. Leftover tart will keep in an airtight container in the fridge for a few days (the tart itself will keep longer, but the whipped cream and apple roses may start to get a bit weepy after some time).
Notes
*To substitute powdered gelatin, 1 teaspoon powdered gelatin=1 sheet. To bloom, sprinkle over cool water (1 tablespoon for every teaspoon powder), let soften for at least 5 minutes. Then melt in the microwave for 5-10 seconds before incorporating into the recipe as specified.