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It all started when I bought the book "Rose Tartes" by Christelle Huet-Gomez, fromIl était une fois la pâtisserie. I've only recently discovered this blog, but I really like her world.
I don't often buy cookbooks because I already have quite a few, and also because despite my collection, I always end up finding my recipes on the internet. But apple pie isn't really my thing, and the book seemed to have some great techniques for making silly tarts trendy, and I like that!
So I took advantage of a Sunday afternoon back at Mum's to try out the classic "Pomme compote" recipe, but in a rectangular frame. I won't hide from you the fact that mounting the apples is a bit "gossipy" (as my grandmother would say), but I'm not necessarily the best judge when it comes to decorating details, it's not my favorite thing to do. But frankly, it's worth it because it looks really great!
The recipe is both simple and well explained. Keeping the skin on the apples is a great idea: not only does it add color, but it also helps the apples hold together. Next time, I think I'll use a mandolin to cut the slices a little thinner (so I'll have a little less trouble assembling them), but poaching the apple slices is a really good idea, as it makes them much more supple.
The introduction on the choice of shapes and fruit according to the desired effect is judicious (I missed my first garnish because I didn't read the instructions!).
There's nothing wrong with the taste, it's a good classic apple pie: the pastry is crisp and the filling melts in the mouth. Now I can't wait to try more original combinations: peach almond, nectarine pistachio, pear white chocolate...
In short, I can only recommend the "Roses Tartes" book, which I really enjoyed (at €7.99 on Amazon, not enough to piss off your banker!). The icing on the cake is that when I contacted Christelle to see if she had a copy to give away, she very kindly said yes. So one of you is going to win this book.
All you have to do is leave a comment below this article to notify me of your participation before midnight April 30. You can also get an extra chance by liking the Facebook page. I'll draw a winner who will receive a copy.
Rose tart apple compote
Shortbread dough
- 220 g flour
- 90 g powdered sugar
- 30 g almond powder
- 2 g salt
- 130 g butter, cut into pieces
Trim
- 4 apples ((Pink lady for me))
- 100 g applesauce ((I made my own with 3 boskoop apples))
- 1 sachet vanilla sugar (I use brown sugar).
- Juice of one lemon
- 1 L water
Compote
- If you're making your own compote like me, start by peeling the 3 apples and cutting them into small pieces.
- Sauté with a little water, brown sugar and flavourings (vanilla extract, maple syrup, etc.).
- Heat until the apples begin to disintegrate on their own.
For the dough
- Mix flour, powdered sugar, almond powder and salt, then add butter and knead until sandy. Add the egg and continue mixing until the dough is smooth.
- Form into a ball, wrap in cling film and refrigerate.
- After 30 minutes, remove and spread thinly.
- Line a mold or pie ring (a frame in my case) and refrigerate for at least 15 minutes.
- Prick the bottom with a fork and pre-bake for 15 minutes at 190°C.
For rose decoration
- Cut the apples (without peeling) and remove the core. Christelle cuts them in 4, I had rather small apples which I cut in 2 (in the other direction than usually done, it allows to have more different sizes of slices).
- Cut into 2 mm-thick strips.
- Make a syrup by bringing the water, lemon juice and sugar to the boil. Dip apples in syrup for 5 minutes (they should become slightly translucent).
- Spread the compote over the tart base, then roll a slice of apple around itself and stick it into the pastry. Add a second slice and so on to create a pretty rose.
- Cover the tart base with roses. Sprinkle with vanilla sugar (or brown sugar) and bake for 25 minutes at 190°C.
Adapted from Christelle Huet-Gomez
Instructions
- 1
If you are making your compote like me, start by peeling the 3 apples and cutting them into small pieces.
- 2
Sauté them with a little water, brown sugar and optionally flavorings of your choice (vanilla extract, maple syrup...).
- 3
Heat until the apples break down on their own.
- 4
Mix the flour, icing sugar, almond powder and salt, then add the butter and knead until you get a sandy mixture. Add the egg and continue mixing until you get a smooth dough.
- 5
Form a ball, wrap it in plastic wrap and place it in the refrigerator.
- 6
After 30 minutes, remove it and roll it out thinly.
- 7
Line a mold or tart ring (a frame for me) and put it back in the fridge for at least 15 minutes.
- 8
Prick the bottom with a fork and then pre-bake for 15 minutes at 190°C.
- 9
Cut the apples (without peeling) and remove the core. Christelle cuts them into 4, but I had rather small apples that I cut in half (in the opposite way than usual, which allows for more different sized slices).
- 10
Cut slices 2 mm thick.
- 11
Make a syrup by bringing the water, lemon juice and sugar to a boil. Dip the apples in for 5 minutes (they should become slightly translucent).
- 12
Spread the compote on the tart base then roll an apple slice on itself and plant it in the pastry. Add a second slice around it and so on to create a beautiful rose.
- 13
Cover the tart base with roses. Sprinkle with vanilla sugar (or brown sugar) and bake for 25 minutes at 190°C.
