My new favourite tart when craving the flavours of apple pie but with a twist.
Yield 8-10 Servings
Mis en Place
64g Water 19g Sugar 6g Salt 240g Butter Unsalted 20g Egg Yolks 320g Pastry Flour
250 g Whole Milk
120 g Granulated Sugar
120 g Egg Yolk
35 g Cornstarch
15 g Vanilla Extract
50 g Speculoos (Cookie Butter)
3 Apples (honey crisp, gala, pink lady)
125 g Brown Sugar
125 g Butter Unsalted
5 g Cinnamon
5 g Nutmeg
10 g Vanilla Extract
Pinch of Salt
120 g Butter Unsalted
180 g Brown Sugar
140 g All Purpose Flour
140 g Almond Flour
1 g Ground Cinnamon
25 g Spiced Rum
Make Pastry Dough
Combine and cream the cold butter, salt and sugar with a paddle attachment in a stand mixer. Add the egg yolks and mix until fully emulsified.
Add all of the remaining ingredients and mix until the dough comes together.
Wrap the dough in plastic wrap and chill for 4-24 hours before using.
While dough is resting prepare pastry cream.
In a mixing bowl combine egg yolks with sugar and cornstarch and whisk until homogenous.
Combine milk and vanilla in a small saucepan over medium heat, bring to a simmer.
Begin the tempering process where you gradually add hot milk to the egg yolks a ladle at a time while consistently whisking. Once all milk has been added, pour the mixture back into your saucepan and whisk! Over medium-low heat whisk until the mixture thickens, allow boiling for 1 minute to cook out the taste of starch.
Remove from heat and add cookie butter.
Store in the refrigerator with cling wrap to the surface to cool.
In a medium saucepan, melt unsalted butter and add apples and sugar.
Season with cinnamon, nutmeg, vanilla extract and salt.
Stirring with a spatula to avoid burning. Cook until fork tender and let cool.
When ready, prepare an 8” tart ring with a removable base with butter, lightly greasing the inside of the ring.
Roll dough on a lightly floured surface and roll dough to 1/8” thick.
Lay dough on top of tart ring and carefully push dough into ring.
Lightly dock dough with a fork to avoid air bubbles from forming and chill.
*Wrap remaining dough and freeze for future use.
Mix all the ingredients together combining with a fork or pastry blender until a crumbly texture forms.
Spread onto a baking sheet and chill. Bake at 350 degrees F until golden and crisp.
Set aside to cool.
Lay cheesecloth into shell and fill with baking beans or rice).
Bake tart at 350 degrees F for 30 min.
Carefully remove filled cheesecloth and return pan for a final 10 min to crisp.
Once all components have cooled assemble tart. Remove ring from tart.
Spread or pipe half the pastry cream into the base of the tart.
Spread cooked apples and top with the remaining pastry cream.
Cover in streusel and finish with a dusting of powdered sugar.
Chill for a minimum of 1 hr before serving.