Apple tart à la sous-vide

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

Tarta de Manzana-2  Tarta de Manzana-4


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.