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RECIPE OF THE APPLE TART BY CEDRIC GROLET

INGREDIENTS OF THE CROISSANT DOUGH FOR THE APPLE TART BY CEDRIC GROLET

400 g flour type 45 (pastry flour)
400 g flour type 55 (all-purpose)
450 ml water
3 egg yolks
50 g milk powder
20 g sugar
30 g fresh yeast
15 g salt
50 g butter for the détrempe dough
350 g butter for the turns (dry butter is ideal for the preparation of yeast-based laminated doughs)

RECETTE DE LA TARTE AUX POMMES PAR CÉDRIC GROLET

REALIZATION OF THE CROISSANT DOUGH

Knead all ingredients, except the butter for the turns, on low speed for about 6 minutes.

Give the dough 3 simple turns. This consists of layering the butter and dough using a rolling pin.

Rest the croissant dough in the refrigerator for 3 hours.

Remove the dough from the refrigerator and roll thinly to 3 cm thick and 20 cm diameter.

Use an 18 cm diameter mold and line it with the dough as for a tart.

Use a knife to trim off the excess dough.

Refrigerate the dough-lined mold.

RECETTE DE LA TARTE AUX POMMES PAR CÉDRIC GROLET
RECETTE DE LA TARTE AUX POMMES PAR CÉDRIC GROLET
RECETTE DE LA TARTE AUX POMMES PAR CÉDRIC GROLET

INGREDIENTS OF THE ALMOND CREAM FOR THE APPLE TART BY CEDRIC GROLET

50 g butter
50 g superfine sugar
50 g ground almonds
50 g egg

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ALMOND CREAM

In the Alphamix, use a flat beater to beat the butter with the sugar and ground almonds.

Gradually add the egg.

Use a pastry bag and garnish the tart base.

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FINISHING THE CEDRIC GROLET’S APPLE TART

Arrange the apples nicely on the tart

Melt some butter and with a pastry brush, generously glaze them with the butter.

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Sprinkle unrefined cane sugar on the tart.

Heat the oven to 175°C (350°F) and bake the tart about 40 minutes.

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As soon as the tart is removed from the oven, brush a second time with melted butter and taste.

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