Taking advantage of the gift of a box of apples from his own apple tree that our photographer Beñat has brought for us, today we will prepare one of his favourite desserts, apple tart.
- 1 large apple
- 60g syrup with equal quantities of sugar and water
- 2g powdered cinnamon
- 1 circular sheet of puff pastry of 15 cm in diameter
- 250g apple juice
- 40g sugar
- 60g pasteurised egg yolk
Cut the apple into slices of 4mm and place inside a large vacuum bag well spread out with the syrup and the powdered cinnamon. Seal at 100% vacuum and cook for 50 minutes at 75ºC.
Bake the circular sheet of pastry for 13 minutes at 180ºC under weight, then remove the weight and cook for 7 to 10 minutes more, sprinkled with sugar until this caramelises.
Liquefy the apple and raise to boiling. Just when it begins to boil, strain through a cheesecloth, beat the egg yolks with the sugar and add the filtered juice. Cool, seal at 100% vacuum and bake for 1 hour 30 minutes at 85ºC. Cool, beat and reserve in a pastry bag.
Place the pastry in the desired dish. With the cream already whipped, cover the entire surface with a thin layer of cream and place the apple in a spiral pattern from the edge to the centre of the pastry.