Ingredients
Shortbread dough
- 125 g strong flour (1)
- 60 g brown sugar (2)
- Pinch of salt (3)
- 75 g soft butter (4)
- 1 egg (5)
- 30 g flour (6)
Poached apples
- 4 Mclntosh apples (6)
- 200 ml still cider (7)
- 200 g sugar (8)
- 4 gelatin sheets (9)
Mascarpone cream
- 150 ml cream (10)
- 75 g mascarpone (11)
- 50 g sugar (12)
Trim
- 100 g isomalt (13)
- 100 ml maple syrup (14)
- 2 empire apples (15)
- 10 g cinnamon (16) (garnish)
Preparation
Shortbread dough
- Sift flour, brown sugar and salt (1, 2, 3).
- Sand with butter (4).
- Add the egg (5), mill and refrigerate for 30 minutes.
- Roll out the pastry (6) and cut out the tartlets with cookie cutters. Bake at 175°C for 15 to 20 minutes.
Poached apples
- Core the apples (6) and cut them so that they fit into the flat cookie cutter at the base and head.
- Bring the cider (7) and sugar (8) to the boil and poach the apples with the trimmings for 20 minutes, then cool the apples and return them to the cookie cutter.
- In the remaining syrup, dissolve the gelatine (9) previously softened in the water, then pour the mixture into the apple moulds and place in the chiller.
Mascarpone cream
- Whip ingredients to a whipped cream texture, then poach for decoration.
Trim
- Heat isomalt and maple syrup to 150°C.
- Cut apples into thin wedges and pearls and dip in melted sugar.
- Cinnamon (decoration).
Recipe by Phillip Dixon, student at École professionnelle des Métiers de St-Jean-sur-Richelieu, winner of 1st prize - Sweet category at the Pommes Qualité Québec cooking competition - 2017.