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Modern Apple Tart

Kirsten Tibballs reinvents the classic apple tart using the KitchenAid Vegetable Sheet Cutter Attachment. Kirsten has won Gold at the Pastry Olympics in Germany, and has been named 'Australia's Queen of Chocolate'.

Ingredients

VANILLA SABLE
50g icing (confectioners') sugar
½ teaspoon vanilla bean paste
75g unsalted butter
25g egg yolks
25g ground almond meal
125g plain (all purpose) flour
QS plain (all purpose) flour, for dusting

CARAMELISED APPLE
16 large granny smith apples or 20 small granny smith apples
360g caster (superfine) sugar
78g water
24g unsalted butter

CINNAMON CUSTARD
300g full cream milk
½ teaspoon vanilla bean paste
125g caster (superfine) sugar
45g cornstarch
100g egg yolk
1g ground cinnamon
63g unsalted butter

ASSEMBLY
sugar syrup (1:1 water:sugar) (optional)

Method

VANILLA SABLE
Place the icing sugar, butter and vanilla paste into the base of the Food Processor bowl and combine until it forms a smooth dough. Gradually add in the egg yolks followed by the almond meal and plain flour and mix only until it combines together. Do not overmix.

Press the dough into a flat square and cover with plastic wrap. Cool in the fridge for one hour until the pastry is firm enough to roll. Remove the pastry from the fridge and lightly dust flour on the bench. Roll the pastry out to a 3mm thickness and cut out 24cm round discs. If the pastry is too soft to handle, return it to the fridge to chill. Place the pastry onto a silicon mat on top of a perforated tray and bake at 165-170˚C for 8 -10 minutes.

CARAMELISED APPLE
Cut the ends off the apples. Using a KitchenAid Vegetable Sheet Cutter Attachment and thin slicing blade, gently carve each apple into very thin slices. Once you have finished all the apples, roll them together tightly and place into the non-stick pan.

Preheat the oven to 160˚C. In a small pot, caramelise the sugar in three additions. Once it reaches a golden brown colour, stop it from cooking by adding the water. Add the butter and whisk well. Pour the liquid caramel on top of the apples and bake at 160˚C for 15 minutes. Remove from the oven and carefully drain most of the water from the apples. Return the apples to the oven and cook for another 30 minutes until the apple has caramelised. Remove from the oven and allow to cool at room temperature for 20 minutes.

CINNAMON CUSTARD
Put all of the ingredients except for the butter into the KitchenAid Pro Line Blender and cook at speed 8 for 7 minutes. Once it starts to thicken and reaches above 80˚C, add the butter and blend for 5 more seconds. Remove the custard from the blender and spread onto a silicon mat. Cover the custard with plastic wrap touching surface and cool in the fridge for at least 30 minutes.

ASSEMBLY
Place the vanilla sable on top of the caramelised apple. Set an aluminium tray on top of the pastry. Gently and quickly flip the trays over and remove the baking pan. You can brush the tart with sugar syrup for a glossy finish, but this is optional. Serve with the cinnamon custard.

Prep: 40 min
Makes: 1

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