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These mini apple tarts are a modern translation of classic American apple pie.
Rather than pie dough, the crusts are made from sablé breton (pronounced "sob-
lay breh-tawn"), a type of French butter cookie. The cream is topped with a sweet
tuile (pronounced "tweel") made from apple cider vinegar. They are meant to be
served as mignardises.

Mignardises (pronounced "min-yar-dees") are mini pastries served in addition to,

or in place of, dessert. They are typically small single-bite pastries meant to whet
the palate.

Serve 1 per person as a

mignardise or pass as a party
hors d'oeuvre

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 This pastry is an elegant ballet of contrasting flavors and textures meant to evoke
memories of more familiar desserts. With high notes of tart apple cider and low
notes of Autumn spiced cream, the bite-sized package comes together with a bit of
nutty crunch from the sablé breton and the tuiles. After the first bite, the apple
cider tuiles begin to dissolve in the mouth, giving a second kick of tart apple
flavor.

These tartlets do not keep long once assembled, maybe an hour or two. The sablé
breton will lose its crunch, the apple wedges will oxidize and brown, and the tuiles
will start to soften and dissolve. Fortunately, most of the components can be
prepared in advance and assembled just before service. Since mignardises are
meant to be eaten right around dessert, they can be assembled just as dinner party
guests are wrapping up their meal.

Ingredients

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 Makes 2 dozen tartlets, with a few extra so you can select only the best ones to
serve.

SABLÉ BRETON TART CRUSTS

250 grams flour (8.8 ounces, 1 3/4 cup)

140 grams butter (4.9 ounces, 1 1/4 stick)
100 grams sugar (3.5 ounces, 1/2 cup)
1 large egg (55 grams, 1.9 ounces)
1 teaspoon salt (4 grams kosher salt, 0.1 ounces)

SPICED CHANTILLY CREAM

450 grams heavy whipping cream (16.6 ounces,

2 cups)
50 grams white sugar (1.7 ounces, 4 tablespoons)
6 cloves
3 allspice
1 vanilla bean
1 cinnamon stick
1 star anise

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 2 cardamom pods

APPLE CIDER GELÉE

1 cup of quality apple cider (235 grams, 8.3

ounces)
juice from 1 lemon (30 grams, 2 tablespoons)
1 tablespoon of apple brandy or cognac
3 grams of gelatin (0.1 ounce, 1 teaspoon)

You must use a high-quality non-alcoholic apple cider. If you cannot find a quality
apple cider from a farmer's market or gourmet grocery store, it is easy to prepare
your own (see below).

ASSEMBLY

1 apple for garnish

lemon juice to prevent apples from browning
3 grams of gelatin for cream (0.1 ounce, 1
teaspoon)

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 white chocolate (optional for securing apple
garnish)
gold leaf (optional decoration)

(OPTIONAL) HOMEMADE APPLE CIDER

6 sliced apples
1 orange
1 cinnamon stick
1 tablespoon cloves

In a large stock pot, add just enough water to cover the apples and other
ingredients. Let this simmer, covered, for an hour. Mash up the apples and let
simmer for another hour. Strain and let the cider cool.

Equipment

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 Round Pastry Cutters Mini Hemisphere Molds

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 Vanilla Beans 200-bloom gelatin

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 Edible Gold Flakes (optional) Strainer

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 Silicone Baking Mat Balloon Whisk

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 Acetate Sheets to Make Templates Microplane for Leveling (optional)
(optional)

Infuse the Spiced Chantilly

Cream

This component should be prepared in advance, but it can only be whipped with
the gelatin shortly before assembly.

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 450 grams heavy whipping cream (16.6 ounces, 2 cups)
50 grams white sugar (1.7 ounces, 4 tablespoons)
1 vanilla bean
6 cloves
3 allspice
1 cinnamon stick
1 star anise
2 cardamom pods

Begin by infusing the heavy ceam with spices, which takes several hours. It will
later be chilled and whipped to be piped into the crusts.

Toast the spices (except for the

vanilla) in a pan over medium
heat for about one minute until
they are fragrant.

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 Crack all of the spices to help the cream better infuse.

Split the vanilla bean in half

lengthwise and scrape the seeds
from the pod.

Infuse the spices in the heavy

cream gently over medium heat.
Whisk in the sugar.

Transfer the cream to a container, cool, and leave in the refrigerator to infuse
overnight or at least 4 hours.

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 Move on to prepare the rest of the components while the cream infuses with the
spices. The cream uses gelatin to stabilize, so it can only be prepared before
assembling the tarts.

Prepare the Apple Cider Gelée

This component should be prepared in advance.

1 cup of quality apple cider (235 grams, 8.3 ounces)

juice from 1 lemon (30 grams, 2 tablespoons)
1 tablespoon of apple brandy or cognac
3 grams of gelatin (0.1 ounce, 1 teaspoon)

Bloom the gelatin in cold water by quickly stirring the two together and the gelatin
is fully hydrated. Heat the bloomed gelatin, apple cider, and the lemon juice
together until fully combined.

Allow this to cool to room temperature before using. You can also refrigerate it
overnight and reheat in the microwave before using.

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 Prepare the Sablé Breton Tartlet
Crusts

This component should be prepared in advance.

250 grams flour (8.8 ounces, 1 3/4 cup)

140 grams butter (4.9 ounces, 1 1/4 stick)
100 grams sugar (3.5 ounces, 1/2 cup)
1 large egg (55 grams, 1.9 ounces)
1 teaspoon salt (4 grams kosher salt, 0.1 ounces)

Begin by bringing your butter to room temperature. Using a stand mixer or hand
beater, begin beating the butter.

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 Beat in the granulated sugar and
salt.

Once combined, beat in the egg.

Beat in the flour and continue

beating until the dough is
homogenous.

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 The temperature at which you work with the dough from this point forward is
important. Knead the dough until it's smooth, cover, and set it in the refrigerator
for about 30 minutes. The dough should be chilled, but still very workable.

Sandwich the dough between

two pieces of parchment paper
and roll it out to 1/8-inch.

Transfer the rolled out dough to a pan or sheet that can be refrigerated. Cover the
dough and leave in the refrigerator until rigid, about 45 minutes.

Use a ring cutter to cut out

circles just larger than the
hemisphere dome molds.

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 If the dough has softened, place it back in the refrigerator until the circles are rigid
again. If you try to transfer the dough when soft, it will cause the circles to bend or
rip.

Transfer the circles onto the hemisphere molds so that they cover the cavity. Leave
these to rest at room temperature to soften and become shapeable. Once softened
and beginning to sink into the cavities, they are ready for working into the domes
with your fingers.

Slightly pinch the four edges to

form a flower shape. Slowly
begin working the edges inwards
until the flower can fall into the
cavity of the dome. Then begin
pressing the edges back
outwards.

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 Clean up the edges as much as possible, but don't worry about getting them
perfect; you can always even them out with a microplane later.

Prick holes in the tart bottoms

to prevent air bubbles from
forming when baking.

Place the tart crusts in the freezer for 15 minutes before baking. Meanwhile,
preheat the oven to 375°F (190°C).

Bake at 375°F (190°C) until the

crusts are golden brown, about
20 minutes.

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 Leave the tart crusts to cool on a cooling rack.

Using a microplane, even out

the edges so that the peaks are
level with the valleys.

Now you should have perfectly

level tarts.

Save these tarts in an airtight container covered with rice. Rice is a natural
desiccant, so it will keep them dry.

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 Prepare the Apple Cider Vinegar
Tuiles

This component cannot be prepared more than three hours in advance. However
the batter can be prepared well in advance and baked just before assembly.

30 grams sugar (1 ounce, 2 tablespoons)

12 grams apple cider vinegar (0.4 ounces, 3/4 tablespoon)
12 grams water (0.4 ounces, 3/4 tablespoon)
15 grams butter (0.5 ounces, 1 tablespoon)
15 grams flour (0.5 ounces, 2 tablespoons)

Melt the butter in a small bowl.

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 Mix all of the ingredients
together until the tuiles batter is
homogenous.

Make a stencil for the tuiles by

cutting out a ring from a sheet
of acetate.

If you don't have acetate, you can use any sheet of cardstock paper as a single-use
stencil. You may have to make multiple stencils if your material starts to absorb
water from the batter.

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 On a silicone mat, spread the
batter across the stencil forming
a very thin layer of batter.

As the tuiles bake, they will bubble and congeal to form small holes. Bake at 350°F
(175°C) until the tuiles are a deep brown color and there the centers are no longer
pale and soft.

Peel away the tuiles and leave to

cool on a cooling rack.

These tuiles will not last more than one day. They are optimal around 15 minutes
out of the oven, but their high sugar content will start to draw moisture from the
air immediately. Even after a few hours, they will begin to lose their crunch.

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 Because texture is essential to the final dessert, be sure to keep these separate
from the cream until just prior to serving.

Assemble

1 apple for garnish

lemon juice to prevent apples from browning
3 grams of gelatin for cream (0.1 ounce, 1 teaspoon)
white chocolate (optional for securing apple garnish)
gold leaf (optional decoration)

Slice wedges from an apple and

transfer to a bowl of water with
a dab of lemon juice to prevent
the apple from oxidizing.

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 Leave these apples for final assembly while you prepare the rest of the ingredients.

Strain the spices from the

refrigerated cream.

Bloom the gelatin in about 1/2 cup of cold water by quickly stirring the gelatin
powder with the water. When the mixture gels and becomes solid, microwave the
gel for 5 seconds at a time until liquid.

Whip the cream to soft peaks so

that it's frothy. Quickly whisk in
the liquid gelatin and continue

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 whisking until it just reaches
stiff peaks.

Pipe the chantilly cream into the

tartlet crusts.

Cover these tartlets and transfer to the refrigerator for about 15-30 minutes for the
cream to cool and the gelatin to stiffen. When the chantilly cream is stiff, it's ready
to form the cavities for the apple cider gelée.

Use a half teaspoon resting in a bowl of hot water to carve out the cavity.

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 Using the spoon, rotate it
halfway to insert it in part of the
cavity. Rotate it the other way to
remove the spoon. Repeat the
process for the other side to
complete the cavity.

Pipe in the apple cider gelée

using a syringe, eye dropper, or
spoon.

Carefully transfer to the refrigerator to cool and gel. Once cool, remove the
tartlets.

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 Place the tuile on top of each
tartlet and optionally pipe a dab
of melted white chocolate to
hold the apple wedge in place.

Place the apple wedge on the top

and adorn with gold leaf.

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 Marvelous

Taste of tart apple cider, creamy

Autumn spices, and sweet nutty
crunch.

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