Recipe made by Laurent Le Daniel,
MOF 1997,
Relais Desserts - St Jacques de la Lande, and Rennes (FRANCE).

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Ingredients

Sweet dough : 

  • Flour 500g
  • Icing sugar 370g
  • Ground almonds 120g
  • Fresh salted butter 600g
  • Whole eggs 200g

 

Tayberry crémeux : 

  • Tayberry fruit puree 625g
  • Egg yolks 165g
  • Caster sugar 150g
  • Gelatin powder 20g
  • Cold water 120g
  • Raspberry brandi 45g
  • Whipped cream 625g

 

Almonds cream : 

  • Butter 250g
  • Caster sugar 250g
  • Ground almonds 250g
  • Whole eggs 250g
  • Single cream 180g

 

Buttered apples :

  • Diced apples 1000g
  • Caster sugar 250g
  • Salted butter 125g

Directions

Sweet dough : 

  • Place the flour, icing sugar, ground almonds in a bowl with the very cold butter cut into small pieces.
  • Mix to obtain a sandy texture, without butter grains. Add eggs.
  • Mix just enough.
  • Put in the fridge.

 

Tayberry crémeux : 

  • Make a crème anglaise with the Tayberry puree, egg yolks and sugar.
  • Add gelatine at the end of cooking.
  • Allow to cool.
  • Blend with an electric mixer, add the brandy and carefully the whipped cream.
  • Pour into a 40 x 60 baking frame and freeze.

 

Almonds cream : 

  • Make a softened butter.
  • Add the sugar and ground almonds.
  • Beat without letting it becoming too foamy. Add little by little the eggs.
  • Finish with the single cream.

 

Buttered apples :

  • Cut the apples in regular dices.
  • Melt the butter in a saucepan.
  • Add the sugar, then the apples.
  • Fry until apples becomes a little bit "transparent" (without forcing too much the cooking).
  • Strain to remove the juice and the excess of butter.

 

Finishing :

  • Prepare tartlets in square moulds with sweet dough. Bake them blind at 140°C for about 30 minutes.
  • Garnish with almond cream, then add some apple dices (25g per tartlet).
  • Bake a further about 20 minutes, still at 140°C.
  • When getting them out of the oven, turn the tartlets over, to get a very flat surface.
  • On the frozen Tayberry cremeux, make patterns with puree by using a spatula or a brush. Put again in the freezer a few minutes. Glaze the surface with a neutral glaze.
  • Cut out small rectangles and place on each tartlet. Decorate the edge with 3 or 4 tayberries. 

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