Deconstructed apple tart with salted caramel and rosemary whipped cream

Portions:

Preparation:

35 minutes

Cooking:

30 minutes

This deconstructed apple tatin made with Quebec apples, created by Max L’Affamé, is an elegant and innovative take on a classic dessert. Each element of the dessert is highlighted: the apples caramelized with butter, sugar, and maple syrup are melt-in-your-mouth and flavorful, resting on a crispy bed of flaky crumble. The whole thing is generously drizzled with salted caramel and topped with rosemary-infused whipped cream that is light, aromatic, and sophisticated.

Easy to assemble but impressive to serve, this dessert celebrates the richness of Qualité Québec apples in an original, textured, and decidedly indulgent version. The contrast between hot and cold, crunchy melt-in-the-mouth, makes it a memorable end to a meal.

Perfect for dinners with friends or special occasions, especially when paired with a good Quebec ice cider, which perfectly complements the sweet and fruity flavors of the dish.

Ingredients

For the caramelized apples:

6 Quebec Quality apples

2 tbsp. butter

3 tablespoons sugar

1 tablespoon maple syrup

Puff pastry crumble:

½ package of thawed puff pastry

NOTE: You can replace the puff pastry with coarsely chopped store-bought ladyfingers.

Rosemary whipped cream:

1 ¼ cups 35% whipping cream

1 sprig rosemary

3 tablespoons powdered sugar

½ teaspoon vanilla extract

For the toppings:

½ cup salted caramel, store-bought

6 small ginger cookies, coarsely chopped

4 small ginger cookies, whole

1 sprig rosemary

Preparation

For the flaky crumble:

Preheat the oven to 400˚F.
Using a rolling pin, roll out the dough and place it on parchment paper and a cookie sheet.
Bake according to the instructions on the package.
Roughly chop the dough and set aside.

For the whipped cream:

In a small saucepan, heat the cream with the sprig of rosemary.
Simmer over low heat for 10 minutes.
Cool the cream and refrigerate for at least one hour.
Remove the rosemary sprig.
Whip the well-chilled cream with the powdered sugar and vanilla.
Make a reservation.

For apples:

Peel and cut the apples into wedges.
In a large skillet, melt the butter over medium heat, add the sugar and maple syrup.
Add the apples and cook for 8 minutes, stirring frequently during cooking.
Make a reservation.

For assembly:

Place a crispy puff pastry base in small plates or shallow bowls.
Add the caramelized apple slices.
Spread 1 teaspoon of salted caramel over the apples.
Add a spoonful of whipped cream with rosemary.
Garnish with a sprig of rosemary and a small whole ginger cookie, crumbled.
Serve with Quebec ice cider.

Tips and tricks

Choose apples that are suitable for cooking, such as Cortland, Spartan, or Empire. They hold their shape well and caramelize perfectly.
If time is short, use store-bought whipped cream, flavored with a little vanilla.
Homemade salted caramel can be replaced with a drizzle of warm maple syrup.
Pair it with a chilled Quebec ice cider: its concentrated apple aromas and sweetness perfectly balance the richness of the caramel.