{"id":29585,"date":"2024-09-08T22:48:23","date_gmt":"2024-09-08T20:48:23","guid":{"rendered":"https:\/\/aveqia.com\/recipe\/apple-tart-filled-with-caramelized-apples-topped-with-toffee-and-ice-cream-flavored-with-musk-madras\/"},"modified":"2024-09-10T14:36:26","modified_gmt":"2024-09-10T12:36:26","slug":"apple-tart-filled-with-caramelized-apples-topped-with-toffee-and-ice-cream-flavored-with-musk-madras","status":"publish","type":"recipe","link":"https:\/\/aveqia.com\/en\/recipe\/apple-tart-filled-with-caramelized-apples-topped-with-toffee-and-ice-cream-flavored-with-musk-madras\/","title":{"rendered":"Apple tart filled with caramelized apples, topped with toffee and Woodruff Ice cream
"},"content":{"rendered":"\n
\n

This autumn dessert is a nice composition of apples, caramel, almonds and toffee. Tart apples and smooth toffee are a really good combination as they balance each other perfectly. Together with the ice cream, this is a great ending to any autumn dinner. Enough for 10 servings.  <\/p>\n

Tartlet dough<\/h3>\n
    \n
  • 210 g Flour<\/li>\n
  • 90 g Sugar<\/li>\n
  • 45 g Almond flour<\/li>\n
  • 3 g Salt<\/li>\n
  • 1 Whole egg<\/li>\n
  • 1 Egg yolk<\/li>\n
  • 140 g Butter<\/li>\n<\/ul>\n

    Cookie crumbs<\/h3>\n
      \n
    • Tartlet dough<\/li>\n<\/ul>\n

      Place all the ingredients in a dough mixer and knead together until the dough is smooth.
      \nWrap the dough and let it rest in the refrigerator for at least 2 hours.
      \nRoll out the dough to a thickness of about 1\/2 cm, using plenty of flour when rolling out the dough.
      \nPunch out rounds of the dough and line tartlet tins, making sure the edges of the tartlets are even and neat.
      \nSave the remaining dough for cookie crumbs.
      \nNibble the tartlets with a fork and freeze them.
      \nFill the tartlets with the apple compote and top with the almond filling.
      \nBake the tartlets at 175\u00b0C for about 35 minutes.
      \nRoll out the remaining tartlet dough between two silicone mats.
      \nBake the dough with the silicone mat at 175\u00b0C for about 15 minutes.
      \nRemove and leave to cool, then break the cake into small cake crumbs. <\/p>\n

      Apple compote<\/h3>\n
        \n
      • 700 g Red Apples (hard apple)<\/li>\n
      • 80 g Caster sugar<\/li>\n
      • 40 g Water<\/li>\n
      • 6 g Pectin<\/li>\n
      • 60 g Lemon juice<\/li>\n
      • 5 g Cinnamon<\/li>\n<\/ul>\n

         <\/p>\n

          \n
        • 150g Red Apples (hard apple)<\/li>\n<\/ul>\n

          Peel the larger amount of apples and cut them into smaller pieces.
          \nPut the sugar, water and pectin in a saucepan and cook a light brown caramel.
          \nThen add the apples, lemon juice and cinnamon, and cook, stirring, until the apples soften to the consistency of applesauce, which will take at least 15 minutes.
          \nBlend the mixture into a smooth cream and cool it down quickly by placing the bowl in an ice bath.
          \nPeel the smaller amount of apples and dice them into brunoise size.
          \nFold the diced apples into the cooled apple cream. <\/p>\n

          Almond filling<\/h3>\n
            \n
          • 100 g Almond flour<\/li>\n
          • 100 g Sugar<\/li>\n
          • 40 g Flour<\/li>\n
          • 2 Eggs<\/li>\n
          • 40 g Butter<\/li>\n
          • 1 lemon (juice & zest)<\/li>\n
          • 1 vanilla pod<\/li>\n<\/ul>\n

            Mix the almond flour with the sugar, flour, eggs and butter.
            \nSplit a vanilla pod lengthwise and scrape out the seeds, add them to the mixture along with the lemon zest and lemon juice.
            \nBeat everything with a hand mixer until the mixture is smooth.
            \nPour the batter into a piping bag and set aside for later use. <\/p>\n

            Toffee
            <\/h3>\n
              \n
            • 175 g Sugar<\/li>\n
            • 30 g Water<\/li>\n
            • 30 g Calvados<\/li>\n
            • 190 g Cream<\/li>\n
            • 40 g of Corn syrup<\/li>\n
            • 50 g Butter<\/li>\n
            • 4 g of Sea salt <\/li>\n<\/ul>\n

              Melt the sugar and water in a large saucepan and cook until the toffee turns golden. Extinguish the toffee by carefully adding the calvados, then stir in the cream, glucose, butter and a pinch of salt. Cook the toffee until it reaches 112\u00b0C. Strain the toffee into a bowl and leave it to cool in the fridge. Fill a piping bag with the toffee just before serving to ensure a smooth consistency when used. <\/p>\n

              Woodruff Ice cream
              <\/h3>\n
                \n
              • 4 g Woodruff<\/li>\n
              • 700 g Milk<\/li>\n
              • 75 g Double cream<\/li>\n
              • 10 g of Cornflour<\/li>\n
              • 50 g Milk powder<\/li>\n
              • 70 g Sugar<\/li>\n
              • 4,5 g Agar Agar<\/li>\n<\/ul>\n

                Bring the milk, cream, woodruff and agar agar to the boil. Pour the hot cream milk over the dry ingredients while stirring. Pour the mixture back into the saucepan and cook, stirring, until it thickens, about 5 minutes. Strain the ice cream batter into a bowl and chill it in an ice bath. Then pour the batter into paco-jet containers and freeze. <\/p>\n

                Garnish<\/h3>\n
                  \n
                • 2 Granny Smith apples<\/li>\n
                • 200 g Water<\/li>\n
                • 40 g Sugar<\/li>\n
                • 30 g Lemon juice<\/li>\n
                • 10 g Citric acid<\/li>\n
                • 1 punnet Forget-me-nots<\/li>\n<\/ul>\n

                  Bring the water, sugar, lemon juice and citric acid to the boil.
                  \nPour the lemonade into a vacuum bag.
                  \nSlice the apple as thinly as possible without breaking the slices.
                  \nPlace the apple slices in the vacuum bag and then seal it in a vacuum machine. <\/p>\n<\/div>\n <\/div>","protected":false},"featured_media":29534,"template":"","recipe_category":[],"course":[278,252],"season":[],"class_list":["post-29585","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","course-dessert-en","course-fruit-berries"],"acf":[],"yoast_head":"\nApple tart filled with caramelized apples, topped with toffee and Woodruff Ice cream - Recept hos AVEQIA Stockholm<\/title>\n<meta name=\"description\" content=\"Apple tart filled with caramelized apples, topped with toffee and Woodruff Ice cream och andra recept hittar du hos AVEQIA, matlagning och event i Stockholm!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/aveqia.com\/en\/recipe\/apple-tart-filled-with-caramelized-apples-topped-with-toffee-and-ice-cream-flavored-with-musk-madras\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Apple tart filled with caramelized apples, topped with toffee and Woodruff Ice cream - 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