Ingredients
Vanilla shortcrust tart
200g TSS soft flour
30g corn starch
70g icing sugar
20g egg yolks
250g butter
2g salt
2 Bourbon vanilla pods.
Apple compote and puree
100g Bramley apples
1g cinnamon
10g caster sugar
2g lemon juice
Crème patissiere
125g whole milk
1 Tahitian vanilla pod
30g caster sugar
10g custard powder
20g egg yolks
Crumble nuggets
125g unsalted butter
125g demerara sugar
187g TSS soft flour
67g ground almonds
2g lemon zest
1g ground cinnamon.
Aerated apple jelly
125g fresh Bramley apple juice
20g caster sugar
5g gelatine
Apple glaze
250g fresh Bramley juice
125g clear neutral glaze
0.2g pistachio green colour
10g gelatine.
Caramelised apples
100g Bramley apple juice
2 Granny Smith apples
200g caster sugar
Method
Vanilla shortcrust tart
Cream the butter and the icing sugar on a mixing machine with a paddle. Sieve the cornstarch, salt and flour together.Add the egg yolks and vanilla pod seeds and mix to a dough.Clingfilm and refrigerate for one hour.Roll the pastry to 1cm depth and line a small tart case.Blind bake at 165°C for 10 minutes.Remove the beans and bake again at 170°C for 5 minutes.Leave to cool.
Apple compote and puree
Peel, core and dice the apples.Place in a large pan with the remaining ingredients. Cook on a medium heat until the apples are soft but still have texture. Blitz some with a hand blender into a compote.Leave to chill and then bag ready for use.For the puree, place the rest into a Thermomix and blend until a smooth paste is formed.Pass through a chinois and chill.
Crème patissiere
Bring the milk and vanilla seeds and pod to the boil. Whisk the sugar, yolks and custard powder. Pass the vanilla milk through a fine chinois over the egg mix and return to the heat. Cook again until boiling, whisking constantly. Spread onto a silicone mat to cool. Clingfilm. Once cold, place in a Thermomix and blitz until smooth, ready to pipe into the tart shells.
Crumble nuggets
Place all the ingredients into a mixing machine with a paddle.Beat together until a crumble is formed. Sprinkle the nuggets onto a tray mat and bake at 165°C for 12 minutes. Leave to cool.
Aerated apple jelly
Place a mixing machine bowl and whisk in the freezer 1 hour prior to use.Bring the juice and sugar to the boil, add the bloomed gelatine and stir well.Pass through a muslin cloth and cool on an ice bath until set. Once set, place in the mixing machine bowl and whisk on high speed until the jelly is aerated and doubled in volume. Pipe into moulds and freeze.
Apple glaze
Bring the juice, glaze and colour to the boil.Once boiling add the bloomed gelatine and pass through a muslin cloth.Chill the mix then use at 18°C to glaze the aerated jellies.
Caramelised apples
Peel and core the apples.Using a prism scoop, make small balls. Make a direct caramel with the sugar. Once dark golden brown, add the apples and cook until evenly coloured and coated in the caramel.Deglaze with the Bramley apple juice. Drain and leave to cool.
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