Mock Tartufo and Apple Tart

By corlear

Ingredients

• For the apple juice:
• 1 lb Granny Smith apples
• For the apple gelatin:
• 11/4 cup apple juice (see previous step)
• pinch powdered agar-agar
• For the filo pastry millefeuilles:
• 3 sheets of filo pastry
• 0.4 º olive oil
• For the apple cubes:
• 1 tbsp Granny Smith apple juice
• For the summer truffle slices:
• 4 1-oz summer truffle
• truffle oil
• salt
• To finish:
• Maldon salt
• tartufo oil

Details

Servings 4

Preparation

Step 1

For the apple juice:
1. Fill a dish with boiling water.
2. Core the apples and cut them into eighths.
3. Plunge the apples in boiling water for 5 seconds. Drain and cool in iced water.
4. Liquefy the apple and put the liquid in a tall, narrow dish.
5. Leave to rest in the freezer so that the impurities solidify on top and are easier to extract.
6. Remove the impurities with a slotted spoon.
7. Sieve the apple juice.

For the apple gelatin:
1. Mix the apple juice and the powdered agar-agar together.
2. Bring to the boil over a medium heat and whisk.
3. Set in a dish that is at least 2/3" deep.
4. Leave to set in the fridge for at least 3 hours.
5. Cut the gelatin into 4" x 2" rectangles

For the filo pastry millefeuilles:
1. Brush off any excess flour from the sheet of filo pastry.
2. Brush one of sheets of pastry with olive oil and place another one on top. Repeat the operation with the third sheet.
3. Cut the pastry into rectangles (4" long x 2" wide) and place on two Silpats. Bake blind with another tray on top.
4. Bake at 410ºF until they are golden brown (approx. 3 or 4 minutes).

For the apple cubes:
1. Cut the peeled apple into 1/3" cubes.
2. Wrap in damp paper to stop them turning brown. Keep on one side.

For the summer truffle slices:
1. Use a brush to clean the truffles under running water.
2. Use the tip of a sharp knife to remove the toughest part of the skin.
3. Use a mandolin to cut 1/10" thick slices.
4. Dress the truffle slices with the tartufo oil and salt.

Final Steps & Preparation:
1. Place the filo pastry in the center of a dish
2. Place the gelatin on the filo pastry.
3. Arrange 15 apple cubes on the gelatin. Arrange the cubes in 3 rows of 5.
4. Cover the gelatin and apple over the truffle.
5. Heat in the salamandra for 6-7 seconds until the truffle is heated through.
6. Dress the truffle with a little Maldon salt and tartufo oil.