Servings: 6 tartlets
Equipment
- 1 Whisk
- 1 Bowl
- 1 stand mixer fitted with a paddle attachment
- 2 Parchment Paper
- 1 Plastic Wrap
- 1 Refrigerator
- 1 Ice
- 1 Pot
- 1 Stovetop
- 1 Large Pot
- 1 Saucepan
- 1 Container
- 1 piping bag (with a star nozzle)
Ingredients
VANILLA SABLE
- 200 g AP Flour
- 50 g Confectioners Sugar
- 23 g Almond Flour
- 1 pinch Salt
- 90 g Butter (cold, cubed)
- 36 g Whole Eggs
- 8 g Prova Gourmet Madagascar Bourbon Vanilla Extract
APPLE COMPOTE
- 3 g Silver Gelatin Sheets (sub. 2.1g powder gelatin)
- 40 g Granulated Sugar
- 8 g NH Pectin
- 100 g Granulated Sugar
- 250 g Apples (diced)
- 192 g Apple Juice
- 0.5 ea Prova Gourmet Grade A Tahiti Vanilla Beans (4oz)
- 0.5 g Cinnamon
VANILLA FRANGIPANE
- 115 g Butter, unsalted
- 90 g Granulated Sugar
- 100 g Whole Eggs
- 10 g Prova Gourmet Madagascar Bourbon Vanilla Bean Paste
- 115 g Almond Flour
- 10 g AP Flour
CLEAR GLAZE
- 175 g Granulated Sugar
- 7.5 g NH Pectin
- 75 g Glucose Syrup
- 10 g Invert Sugar
- 128 g Dextrose
- 275 g Water
- 1.5 g Citric Acid
VANILLA BEAN WHIPPED GANACHE
- 5 g Silver Gelatin Sheet (sub. 3.5g powdered gelatin)
- 120 g Whipping Cream
- 20 g Glucose Syrup
- 1 ea Prova Gourmet Grade A Tahiti Vanilla Beans (4oz)
- 100 g White Chocolate
- 200 g Whipping Cream
Instructions
VANILLA SABLE
- Preheat oven to 325°F. In a bowl of a stand mixer fitted with a paddle attachment place all dry ingredients alongside with the butter.
- Beat until the mixture resembles breadcrumbs, add the eggs and vanilla, and keep mixing until everything is incorporated. Be careful to not over mix.
- Roll dough to 2.5mm thickness between two parchment paper, cover in plastic wrap and refrigerate for 20 minutes.
- Assembly the tarts and bake for 15 minutes or until golden brown.
APPLE COMPOTE
- Soak the gelatin in ice water until it softens; Squeeze out excess water and set aside.
- Mix the first sugar and pectin, set aside.
- In a pot, make a dry caramel using the 100g of sugar, add diced apples and juice and let cook for 2 minutes, add vanilla bean and cinnamon, continue cooking for 3 more minutes. Add sugar and pectin little by little, mixing continuously, bring to a boil, add gelatin and mix. Turn off the heat.
- Transfer to silicon molds and freeze.
VANILLA FRANGIPANE
- Cream together butter and sugar until light and fluffy.
- Add eggs and vanilla and continue to mix.
- Finish by adding the dry ingredients and mix until combined.
- Fill the tarts and bake for at 350F for 15-17 minutes.
- Let cool down.
CLEAR GLAZE
- Mix the sugar and pectin.
- In a large pot bring glucose syrup, invert sugar, dextrose and water to 40°C, start adding sugar and pectin little by little and mix until incorporated, bring to a boil and when it starts to boil count 2 minutes, add citric acid and count one more minute.
- Remove from heat and let rest in the fridge.
VANILLA BEAN WHIPPED GANACHE
- Soak the gelatin in ice water until it softens; Squeeze out excess water and set aside.
- In a saucepan, heat the first cream, the glucose, and the vanilla bean, bring to a boil, add the gelatin, and mix until dissolved.
- Pour over chocolate and make an emulsion, add the second cold cream, and keep emulsifying.
- Transfer to a container and let set in the refrigerator overnight. Whip before using.
ASSEMBLY
- Weight 250g of clear glaze with 25g of water and heat in the microwave until 55°C.
- Unmold the apple compote and dip the compote in the clear glaze.
- Place on top of the frangipane tart.
- Whip the vanilla whipped ganache, transfer to a piping bag fitted with a star nozzle and pipe over the compote.
- Finish by decorating with an edible leaf!