RECIPE: Once again I had ingredients to use up before going away. I think this is when I’m at my most inventive! I had cream and some leftover crumble topping, so I decided to make a cinnamon sweet pastry base with apple mousse topped with the crumble topping.
COMPONENTS: The sweet cinnamon pastry was not at all easy to work with. It is so delicate that all the ingredients are mixed by hand. Getting the mix together and chilled was the easy part, rolling it and baking it were more difficult. I was using a springform pan high sides about 5-6cm. Once I had finally achieved a good roll and had the pastry wrapped around my well-floured rolling pin, I tried to drape it over the pan and it immediately broke up. It was easy to patch but also resisted standing up on the sides of the pan. I lined the pastry and added beads to blind bake. The top edge of the pastry cooked much faster than the remainder, so I ended up trimming this off the finished case. It also slumped down the sides of the pan so I had to use a spoon to press out the worst of the lumps before returning it to the oven with the paper removed to finish the bake. By comparison the mousse was easy to make according to the recipe’s instructions. I’ve had more success and less lumps with leaf gelatine than with the powdered form. You can stir in the gelatine/cider mix before the apple cools completely.
ASSEMBLY: I poured the mousse in to the finished case. I spread crumble mix on an oven tray and baked for 5-10 minutes until golden, then once cool – sprinkled this over the mousse then put the tart in the fridge to set overnight.
IMPRESSION: I’d probably try a different pastry, although this one had the perfect taste and texture for this tart. The tart was lovely and light – a perfect option if it follows a heavy meal. It tasted just like apple pie ☺️
Recipe for Apple Mousse by Elaine Lemm of the Spruce Eats
Recipe for pastry from Patisserie by Christophe Felder
Recipe for pecan crumble adapted from Taste online
Sweet cinnamon pastry
120g butter, softened
80g confectioners’ sugar
30g ground almonds
1 pinch salt
Finely grated zest of 1 orange
200g plain flour
1 tsp ground cinnamon
Place the butter in a medium bowl and sift in the sugar. Add the ground almonds, salt and zest. Use a spatula to press the mix together until smooth. Break the egg into the mixture and stir in gently.
Add the flour and cinnamon and beat until smooth.
Flatten the dough into a disk and cover with plastic wrap. Chill for at least two hours.
Preheat the oven to 180 Celsius and butter a 24cm springform pan.
On a lightly floured surface, roll out the dough to 3mm thick. Drape the dough over the rolling pin and transfer it to the springform pan. Trim the overhang so it is flush with the rim of the pan. Prick the base of the tart shell with a fork.
Line the tart shell with parchment paper and fill with pie weights.
Bake for 15-20 minutes until lightly browned. Remove the pie weights and paper and cool completely.
75g plain flour
50g brown sugar
50g chilled butter, chopped
25g rolled oats
30g chopped roasted pecans
Preheat oven to 180 Celcius.
Combine the flour, sugar, butter and oats in a bowl. Use your fingertips to rub in the butter until the mixture resembles fine breadcrumbs. Stir in the pecans.
Spread half the mixture on a tray and bake in the oven for about 10 minutes until golden.