A P PL E TART
Ingredients Pâte Sucrée:
Apple Compote:
125 grams unsalted butter, at room temperature, cubed
555 grams Golden Delicious apples
62.5 grams confectioners’ sugar
3/4 lemon
105 grams whole eggs, at room temperature
112.5 grams granulated sugar
250 grams cake flour
1.5 vanilla beans, split lengthwise
Servings: 8 Total Time: ~2 hours
¼ teaspoon baking powder Egg Wash (1 part heavy cream and 4 parts egg yolks) Crème D’Amande: 75 grams unsalted butter, at room temperature
Apple Garnish: 3–5+ Gala apples Melted butter
75 grams granulated sugar 75 grams almond flour, sifted 75 grams whole eggs, at room temperature 30(+) milliliters rum (optional) 20
Connor Naughton | North Easton, MA | 2021 Bake Off Winner
Adapted From: “The Fundamental Techniques of Classic Pastry Arts” by the French Culinary Institute & Judith Choate and Youtube link: https://www.youtube.com/watch?v=-l8jE9pWAlw
