APPLE TART

Ingredients

Streusel

80 grams (2.80 ounces) all-purpose flour

80 grams (2.80 ounces) nut flour

80 grams (2.80 ounces) sugar

80 grams (2.80 ounces) cold butter

Vanilla Biscuit

80 grams (2.80 ounces) all-purpose flour

2 grams (0.05 ounces) baking powder

Pinch salt

80 grams (2.80 ounces) sugar

1 teaspoon vanilla extract

150 grams (5.30 ounces) eggs (approximately 3 large eggs)

25 grams (0.90 ounces) vegetable oil

200 grams (7.05 ounces) diced apples

Caramel

120 grams (4.25 ounces) heavy cream (33%)

130 grams (4.60 ounces) butter

80 grams (2.80 ounces) sugar

100 grams (3.55 ounces) glucose syrup

5 grams (0.20 ounces) gelatin

30 grams (1.05 ounces) water

Instructions

Step 1

1. Preheat your oven to 170°C (338°F).

Step 2

2. For the streusel: In a mixing bowl, combine 80 grams of all-purpose flour, 80 grams of nut flour, and 80 grams of sugar. Add 80 grams of cold butter cut into cubes. Mix the ingredients until the mixture resembles coarse crumbs. Spread the streusel mixture evenly over two 16 cm (6.3 inch) baking rings. Bake for 10 minutes at 170°C (338°F). Refrigerate to cool.To ensure an even crumb, use your fingertips to blend the butter into the dry ingredients.

Step 3

3. Increase the oven temperature to 179°C (354°F).

Step 4

4. For the vanilla biscuit: Evenly distribute the diced apples over the cooled streusel inside the baking rings. In a separate bowl, whip 150 grams of eggs with 80 grams of sugar until the mixture is fluffy and light, resembling a soft meringue. In another bowl, mix 80 grams of all-purpose flour, 2 grams of baking powder, and a pinch of salt. Gently fold the dry ingredients into the egg mixture, making sure to maintain its volume. Gradually add the 25 grams of vegetable oil and mix gently. Pour the mixture into the two rings on top of the apples. Bake at 179°C (354°F) for 30 minutes. Let the cakes cool completely before removing the rings.Fold the dry ingredients into the egg mixture in small batches to avoid deflating it.

Step 5

5. For the caramel: In a small bowl, soak 5 grams of gelatin in 30 grams of water. In a saucepan, bring 120 grams of heavy cream to a boil and then set aside. In a separate thick-bottomed saucepan, caramelize 80 grams of sugar with 100 grams of glucose syrup over medium heat. Gradually add the boiled cream to the caramelized mixture, stirring continuously. Be cautious of hot steam. Add the gelatin mixture and stir well. Let it boil for 2 to 3 minutes. Add 130 grams of butter and mix thoroughly, then blend the caramel using a blender to achieve a smooth texture. Refrigerate the caramel for at least 8 hours to stabilize. Before use, soften the caramel and then spread it over the top of the chilled tarts.Ensure the cream is added gradually to avoid splattering. Using a blender gives the caramel a smoother finish.

Servings

When it comes to serving this tantalizing pastry, the possibilities are endless! Pair it with a fresh scoop of vanilla ice cream for a creamy, sweet contrast to the crispy, nutty streusel. For an elegant touch, garnish with thin apple slices and a dusting of powdered sugar - it’s a treat for both the eyes and taste buds. If you’re planning an afternoon tea, this pastry serves as the perfect centerpiece. Complement it with some lightly steeped herbal tea for a balance of rich flavors. Additionally, presenting this pastry on a rustic wooden board adds a charming farmhouse vibe to your table setting. For a festive twist, top this pastry with a drizzle of caramel sauce and crushed nuts. It pairs beautifully with warm apple cider, embracing the cozy comfort of the season. Whether you’re hosting a casual brunch or an extravagant dinner party, this pastry fits right in and promises to be a delightful crowd-pleaser.

Equipment

Mixing Bowls

Essential for combining your ingredients. Use different sizes to keep organized while prepping the streusel, biscuit, and caramel.

Electric Mixer

Hand or stand mixer will do, but make sure you whip the eggs to a fluffy consistency for the biscuit.

Baking Rings

Two 16 cm (6.3 inch) rings are necessary to shape the pastry perfectly.

Oven

Ensure your oven is preheated to the correct temperatures to bake the streusel and biscuit evenly.

Heavy-Bottomed Saucepan

Ideal for caramelizing sugar without burning it.

Blender

Useful for blending the caramel to a smooth consistency, ensuring no lumps.

Variations

Looking for a gluten-free variation? Switch out the regular flour with a gluten-free blend and ensure the nut flour you use is certified gluten-free. For those who prefer a vegan twist, replace the butter in the streusel and caramel with plant-based margarine or coconut oil, and use a plant-based cream substitute for the caramel. Replace the eggs in the biscuit with a mixture of flaxseeds and water (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg) to maintain that fluffy, airy texture. You’ll find these adaptations keep all the delightful flavors intact while catering to specific dietary needs.

Faq

How do I know when the caramel is ready?
The caramel is ready when it reaches a deep amber color, and you can pour a bit of it in cold water to form a soft ball.
Why didn’t my biscuit rise properly?
Ensure the eggs are whipped to a fluffy consistency and fold in the dry ingredients gently to maintain air in the batter.
Can I use a different type of nut flour for the streusel?
Yes! Almond flour, hazelnut flour, or even a mix of your favorite nuts will work wonderfully.
What’s the best way to apply the caramel evenly on the tart?
Allow the caramel to soften at room temperature, then use an offset spatula for smooth and even spreading.
How can I store the leftover pastry?
Store it in an airtight container in the refrigerator for up to three days. Bring it to room temperature before serving for best taste and texture.
What if my caramel is too runny?
Cook it a bit longer to thicken, or if it’s already cooked, allow it to chill and set in the fridge before applying it to the tart.