Apple pie dough
- 250 gr. flour
- 15 gr. cornflour
- 3 gr. salt
- 55 gr. butter, unsalted
- 7 ml water
- 5 ml apple cider
Apple pie filling
- 300 gr. Golden Delicious apples
- 45 gr. granulated sugar
- 65 gr. cane sugar
- 1 cinnamon stick
- 1 gr. star anise whole
- 1 clove whole
- 50 gr. raisins
Sour whipped cream
- 300 ml whipping cream with sugar
- 200 gr. sour cream
Anglaise with spices
- 500 ml Debic Crème Anglaise
- 1 cinnamon stick
- 1 clove whole
- 1 gr. star anise whole
Garnish
- 2 gr. cinnamon powder
- 50 gr. sugar
- 1 tray of lime cress
Method
Filling
- Peel the apples and cut into cubes.
- Finely grind the spices and mix with the raisins and chopped apple.
- Mix all the ingredients and warm over a low heat until you have a chunky compote.
- Cool and place in the refrigerator.
- The apple filling keeps perfectly in the freezer.
Dough
- Mix the dry ingredients in a planet mixer using the butterfly blade.
- Add the butter and mix well.
- Add the water and apple cider and continue mixing for 5′.
- Leave to rest for a few hours and then roll out thinly using a pasta machine.
- The leftover dough can be stored in the freezer.
- Whip the whipping cream in the planet mixer until light and airy and add the sour cream.
Anglaise
- Heat the Debic Crème Anglaise and add the spices.
- Reduce to the desired thickness and store in a siphon.
Crisp
- Caramelise the sugar and add the chopped hazelnuts.
- Pour onto a silicone mat and leave to harden.
- Break into pieces and store in a well-sealed container with silica beads.
Assembly
- Fry the apple tart at 180 and dry off well on paper towels.
- Mix the sugar with the cinnamon powder, sprinkle over the apple tart and place on the plate.
- Finish the dish with the spiced anglaise and a quenelle of sour whipped cream.
- Garnish with the crisp and a sprig of lime cress.