Apple Tart ‘99

By corlear

Ingredients

• For the filo pastry crunch:
• 2 sheets filo pastry
• clarified butter
• For the apple gelatin:
• 11/4 cup apple juice
• pinch powdered agar-agar
• For the baked apple:
• 1 Red Starking apple
• 3/4 tbsp sugar
• For the baked apple purée:
• 2 Golden Delicious apples
• For the basic syrup:
• 1/8 cup sugar
• 11/2 tbsp water
• For the lemon verbena and yogurt sorbet:
• 1 cup yogurt
• 11/2 tbsp milk
• 1/8 cup glucose
• 11/2 tbsp basic syrup (see previous step)
• 2 tsp sorbet stabilizer
• 1 oz lemon verbena
• For the caramelized apple:
• 4 slices green apple
• 11/2 tbsp basic syrup (see previous step)
• lemon juice

Details

Servings 4

Preparation

Step 1

For the filo pastry crunch:
1. Place 4 circles (2¾") of filo pastry, brushed with clarified butter, on top of each other and lightly sprinkle with icing sugar.
2. Bake at 425ºF for 4 minutes.

For the apple gelatin:
1. Heat ½ cup of the apple juice and the agar-agar until it boils.
2. Add the rest of the apple juice and pour a ½" layer into a tray. Leave to set.
3. Once it has set, cut 2¾" diameter circles out of the gelatin.

For the baked apple:
1. Peel, core and cut the apple into quarters.
2. Cut each quarter into 5 slices that will give the round shape to the tart.
3. Lightly coat in sugar and bake at 325ºF for 7 to 10 minutes. They should be cooked but still firm.

For the baked apple purée:
1. Bake the apples on a baking tray at 325ºF for 20 min.
2. Once the apples are cooked, blend and sieve to get a thin purée.

For the basic syrup:
1. Mix both ingredients together and bring to the boil.

For the lemon verbena and yogurt sorbet:
1. Bring the milk to the boil and infuse the lemon verbena in it for 5 minutes.
2. Mix the syrup with the glucose and the stabilizer, heat to 113ºF and add the other ingredients.
3 Leave to stand for 12 hours and process in the ice cream maker.

For the caramelized apple:
1. Soak the green apple slices in the hot syrup (at around 120ºF), mixed with the lemon juice.
2. Leave to cool and caramelize in the oven at 175ºF for 2 hours.

Final Steps & Preparation:
1. Place the filo crunch in the center of plate, top with the apple gelatin and then the baked apple making a small round tart.
2. Just before serving, put the dark caramel on top of the baked apple, together with 2 quenelles of lemon verbena and yogurt sorbet and diced caramelized apple.