Paid partnership with Mette Ravn Vanilje
FLORAL APPLE TART WITH NYETIMBER SORBET
NYETIMBER SORBET
375ml Nyetimber sparkling wine
225g apple sauce
100 ml water
130g glucose
85g sugar
4g sorbet stabiliser
Pinch of salt
Add Nyetimber, apple sauce, water and glucose to a pan and warm up to 36C. Mix the sugar with the sorbet stabiliser, add to the mixture and bring up to 85C. Season to taste with salt and emulsify using an immersion blender. Add to a bowl, cover and rest overnight in the fridge. Before churning, blend with an immersion blender and churn in an ice cream maker. Freeze for at least an hour or two before scooping.
PATE SABLÉ
75 g butter at room temperature
50g confectioners sugar
1/2 egg
15g almond flour
125g all purpose flour
1/2 tsp. salt
ALMOND SPONGE
60g almond flour
50g + 25g cane sugar
20g egg yolk
75g egg whites
50g butter, melted
35g all purpose flour
1 tsp. baking powder
1 generous pinch of salt
JASMINE APPLE COMPOTE
500g apples, peeled, cored and cut in chunks
100ml jasmine tea
1 Tbsp. sugar
1-2 tsp. lemon juice
TAHITI VANILLA BEAN CREMEUX
125ml heavy cream
125ml whole milk
4 egg yolks
35g sugar
1 Mette Ravn Vanilla Tahiti vanilla bean
3 leaves gelatine
Pinch of salt
TO ASSEMBLE
6-8 fragrant apples, like gravenstein or aroma
Lemon balm
Lemon juice
Simple syrup
Directions
Preheat the oven to 175C and bake the tart shells until golden brown, about 15 minutes. Remove from the oven and leave to cool completely.
Almond sponge: Preheat oven to 175C and line a baking sheet with baking paper.
Mix together the almond flour, 50g of cane sugar and egg yolk in a bowl and whisk in the melted butter.
Sieve together flour, baking powder and salt and mix into the batter. Whisk the egg whites with the remaining 25g of sugar to soft peaks and fold into the batter until the batter falls from the spatula.
Pour the batter onto the prepared baking sheet and spread out to about 1/2 cm thickness. Bake for 4-5 minutes and leave to cool on a wire rack. Cut out 6 rounds of cake that fit inside the cooled tart shells.
Jasmine apple compote: Place apples and jasmine tea in a saucepan and cook over medium heat for a few minutes. Reduce heat and cover the saucepan with a lid. Cook until the apples are starting to cook down, add sugar and lemon juice and cook for another few minutes. Remove from heat and leave to fully cool.
Vanilla cremeux: Soak gelatine leaves in cold water for 10-15 minutes. Scrape the seeds from the vanilla bean and mix with the sugar, beat with egg yolks until pale and very airy. Bring milk and cream to just below boiling with the empty vanilla bean, remove from heat and pour 1/2 into the egg mix while whisking rigourously.
Return to heat and warm up to 85C while whisking continuously. Remove from heat, squeeze excess water from the gelatine and stir into the hot custard, until it is fully dissolved.
Season with a pinch of salt. Strain into a clean bowl and press a piece of clingfilm directly against the surface to prevent a skin forming. Chill until fully set.
To assemble and serve: Add the sponge discs to the tart shells and spread a thin layer of apple compote on top. Whisk the cremeux until light and airy, transfer to a piping bag and pipe on top of the apple sauce leaving a few mm to the edge. Slice the apples thinly, brush them with a mixture of 2:1 lemon juice and simple syrup and arrange in rosettes on top of the cremeux. Garnish with lemon balm and serve with Nyetimber sorbet.