FOOD
Chef’s Recipe Caramel Apple Tart
A delicious treat for someone
sweet, this perfect pastry is a
lovely light bite to finish off a
special meal…
MEET THE CHEF
Scott Mackenzie
is a renowned pastry chef
currently working at the
prestigious Wynyard Hall.
ALMOND SWEET PASTRY:
STEP-BY-STEP
THE DOUGH
Ingredients
*420g strong flour
*180g icing sugar
*4g fine salt
*60g powdered almonds
*240g butter
100g whole eggs
Mix the powdered ingredients with cold,
cubed butter until it resembles crumbs. Once
smooth, add the eggs until you get an even
dough. Refrigerate.
THE APPLE COMPOTE
Ingredients
*five Granny Smith apples
*50g of butter
*zest and juice of one lemon
*50g sugar
Cut peeled and cored apples into even-sized
pieces. Place a saucepan over a medium heat
and add the butter. When foaming, add the
apple and sugar. Cook gently until apple
is almost tender. Continue to cook until
apple is cooked through and the mix binds
together. Leave to cool.
THE SALTED CARAMEL TART MIX
Ingredients
*280g caster sugar
*50g madeira
*1L double cream
*270g egg yolk
*70g light brown sugar
*5g Sea Salt food processer and dust a thin layer onto
silicone paper. Place in oven for ten minutes
at 130°C. Take off the silicone paper when
completely cold.
Caramelise the caster sugar. De-glaze with
the madeira, add warmed double cream and
return to the boil. Pour over mixed egg yolks,
salt and brown sugar. Pour mix into a tray
and bake at 130°C for 15-20 minutes until set
with a slight wobble. When the mix is cool,
place into a piping bag. THE APPLE SORBET
Ingredients
*1kg apple puree
*90g dextrose
*9g stabiliser
*30g trimoline
*218g sugar
*645mls water
THE VANILLA MASCARPONE
Ingredients
*533g whipping cream
*133g caster sugar
*107g egg yolk
*1 vanilla pod
*4g/1 leaf gelatine
*400g mascarpone
Bring the cream, milk and vanilla to the
boil and pour into the premixed egg yolk-
sugar combination. Heat to 84°C, add the
pre-soaked gelatine and strain quickly. Cool
over a bowl of ice and refrigerate. When
the mix is set, weigh 600g and mix with the
mascarpone. Whip until thick. Return to the
fridge.
THE GLASS TUILE
Ingredients
*140g pastry fondant
*100g glucose
Combine both ingredients in a pan and
cook to 150°C. Pour out over silicone paper
and leave until completely cold. Blend in a
Mix the stabiliser with ten times its weight
in sugar. Heat the water. At 25°C, fold in the
remaining sugar, dextrose and trimoline. At
45°C, add the stabiliser with sugar. Cook to
83°C for two minutes. Cool the mix quickly
over a bowl of ice. Allow to mature for at
least three hours in the fridge. When cooled,
fold in the puree. Wrap and allow to mature
in the fridge for four to 24 hours. Blend
before putting in an ice cream churner.
ASSEMBLY AND FINISHING
Allow dough to warm slightly then roll
out to a thickness of 0.5cm. Cut out discs
to line tart cases. Blind bake at 170°C for
20 minutes. Remove beans and cook for a
further five minutes. Cool. Spoon the apple
compote into the bottom of the tart case.
Pipe in caramel tart mix until flush with the
rim of your tart. Pipe vanilla mascarpone
cream on top. Place your sugar tuille disc on
top of the vanilla cream and finish with the
apple sorbet.
Enjoy!
tees-life.co.uk
21