When I still studied at Le Cordon Bleu, we made a lot of tarts, different recipes, some simple, some more complicated…but one of my favorites is the apple tart. Actually this tart is not in the program but I just combined two different recipes. And voilà – my special apple tart with crème Chantilly and mascarpone.
Step 1 Preparation for sweet pastry dough
- Flour 200 gr
- Butter 120 gr
- Egg 40 gr
- Powder sugar 50 gr
- Salt 2 gr
- Ground almond 25 gr
- Vanilla 1-2 gr
Mix dry ingredients together then add egg and later butter (butter should be soft at the room temperature). Knead it well then keep in the fridge. Later with the rolling pin, roll the dough, large enough to cover the the tart ring or mold of ø 20 cm, 2-3 mm thickness. I prefer to bake the tart base first until it gets the light golden color.
Step 2 Preparation for the filling
It would be the best if the filling can be prepared a day before.
- Apple 6 pcs
- Golden raisins 70 gr
- Cinnamon 5 gr
- Butter 50 gr
- Rhum 40 ml
- Sugar 50-70 gr up to your taste
Dehydrate the raisin in rum. Peel off the apples and slice them, mix with sugar, cinnamon and butter. I prefer to stew the apple for at least one hour and fill the tart base with it when it’s cooling down. I did bake the tart with apple filling for 15 minutes in the oven until the tart gets the golden color and the apple filling – irresistible dark brown.
Step 3 Preparation for the Mascarpone cream
- Whipping cream 250 ml
- Sugar 20-30 gr
- Vanilla extract 4-5 ml
- Mascarpone 250 gr
Prepare the Chantilly by whisk well the whipping creme with sugar and vanilla, then stir in the mascarpone. Decorate the tart with this amazing cream and enjoy it!
Note: If the apple filling is sweet you can skip the sugar or add just a little while making the Chantilly! It balance the sweetness between the apple filling and the cream.