Apple pie.
Pâte sablée, almond cream, apple-vanilla compote, ganache montée apple cinnamon tea.
Makes 4 pies 10 cm in diameter.
Ganache monthé (prepare the evening before if possible):
6g gelatine
30g water for hydration
140g cream (min. 30% fat)
40g white chocolate
30g of tea (one tea bag infused in 200ml water)
30g of tea (one tea bag infused in 200ml water)
Pie crust (pâte sablée):
40g butter (unsalted)
50g icing sugar
26g egg
1g salt
8 g almond pouder
104g flour
Almond cream:
60g butter
60g sugar
60g egg
60g almond pouder
The zest of half a lemon
Apple compote:
300g apples, Jona Gold
1/2 teaspoon vanilla pouder
2 teaspoons of caster sugar
20g lemon juice
Ganache monthé:
Hydrate the gelatine. Heat 40g of the cream and pour on to the white chocolate and the gelatine. Whilst mixing, add the rest of the cream and the tea. When the mixture is smooth, let set in the refrigerator - preferably over night.
Pie crust:
Nip together the butter, flour, sugar, salt and almond pouder. Add in the egg and mix until you have a firm, smooth dough. Flatten it out and film it, leaving it to rest 30 minutes in the fridge before using it.
Almond cream:
Mix the butter and the sugar creamy, add the egg, mix well and then add the almond pouder and lemon zest. All ingredients should be at room temperature for a better incorporation.
Apple compote:
Peel the apples and dice them inte small cubes, 0,5 cm/side. Put 100g aside and add the lemon juice. Put the remaining 200g into a small saucepan with the vanilla and the caster sugar. Cook until soft. Incorporate the rest of the apples.
Assablage:
With a rolling pin, roll out the dough about 3mm thick. Place it into circles with a 10cm Ø. Place them in the refridgerator whilst waiting for the oven to heat up - 170ºC. Then cook for 15 minutes. After 15 minutes, add the almond cream, about one centimetre in the bottom of each crust. Replace them in the oven and cook for 10 minutes at 190°C.
Let the pie crust cool down and then add the compote, fill the crust, but the top should be smooth.
Whip the ganache until creamy and use a round tip nr 10 to pipe the ganache in a spiral form on top.
I chose to decorate with leftover pieces of pie crust, an apple slice and some cinnamon!
(And I want to specify that Lipton is not paying me for this haha, I just love their tea..)
Bisous et bon dimanche!
/Jo.