Apple Rosette Tartlets

Blackcurrant Flavor Pearls

4 pers

1 h 30

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LIST OF INGREDIENTS

Shortcrust Pastry

200 g flour

100 g cold butter

80 g sugar

1 egg

1 pinch of salt

Pastry cream

100 ml milk

1 egg yolk

20 g sugar

10 g cornstarch

10 g butter

Topping

3 to 4 apples

1 tblsp lemon juice

20 g sugar

To finish

Blackcurrant flavor pearls

1 tblsp apple or apricot jelly

Step 1

To prepare the shortcrust pastry

Mix the flour, sugar and salt. Add the cold butter cut into pieces and rub together with your fingertips until the mixture resembles fine crumbs. Add the egg and mix quickly until a smooth dough forms.

Shape into a ball, wrap in plastic film and refrigerate for 1 hour.
Roll out to 3 mm thickness, cut out discs, line the tartlet molds and prick the bases with a fork. Chill again for 20 minutes.

Blind bake at 180°C (350°F) for 15 to 20 minutes with baking weights, until lightly golden. Leave to cool.

Step 2

To prepare the cream

Heat the milk. In a bowl, whisk together the egg yolk, sugar and cornstarch. Pour in the hot milk while stirring, then return to low heat and cook until thickened. Stir in the melted butter.

Let cool, then spread a thin layer over the baked tartlet shells.

Step 3

Assemble the apples rosettes

Slice the apples into thin 2 mm slices and toss them with lemon juice. Arrange them in a rosette pattern, lightly sprinkle with sugar, and bake at 180°C (350°F) for 15 minutes.

Step 4

Finishing

Allow to cool, then unmold the tartlets. Brush with slightly warmed jelly for shine, and add the blackcurrant flavor pearls just before serving.

Apple Rosette Tartlets

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