Recipe Tip: Crostatina – Apple Tartlets
Top Recipe for 4 Persons by Antonia Klugmann. All ingredients and tips for getting it right. Top chef Antonia Klugman shared this recipe for this speciality from Fruili with us.
- 250 gbutter
- 60 gicing sugar
- 1 pinch(es)salt
- 1 tablespoonGrappa
- 250 gflour
- 20 gsugar
- ground cinnamon
- juice of half a lemon
- 100 gstewed apples
- lemon juice
- 150 mlliquid from cooking apples
- 50 gsugar
- 100 mlmilk
- zest of a quarter of a lemon
- 1cinnamon stick
- cinnamon, ground
- 1egg yolk
- 30 gsugar
- 15 gplain flour
- 2gelatine sheets, soaked in cold water
- 75 mlwhipping cream
- 150 gcustard
- 20 gwhite couverture chocolate, melted
Step 1In a food processor, beat the room temperature butter, icing sugar and salt with the whisk attachment until white and fluffy, adding the grappa.
Step 2Continue whisking and slowly add the lightly beaten egg. Gradually mix in the flour.
Step 3Fill the mixture into a piping bag and pipe four small rings (about 10 cm in diameter), preferably into a tartlet tin or onto a tartlet ring on baking paper and bake in a preheated oven at 170 °C for about 17 minutes.
Step 4Peel the washed apples, cut them in half and cut each half into three wedges .
Step 5Remove the core and cut the outside of the wedges round so that they will fit nicely on the tartlets later.
Step 6Cover the apple wedges, peels and cores with water and bring to the boil with sugar, cinnamon and lemon juice; simmer until the apple wedges are cooked but not falling apart.
Step 7Keep 14 apple slices.
Step 8Mix the remaining apple wedges with the sugar, lemon juice and a pinch of salt to make a puree.
Step 9Strain the apple stock and reduce with the sugar to a light brown caramel.
Step 10Bring the milk, lemon zest, cinnamon stick and cinnamon to the boil in a saucepan. In a bowl, whisk together the egg yolk, sugar and flour until smooth.
Step 11Stir in the boiling cinnamon milk and then pour back into the saucepan. Slowly bring to the boil while stirring constantly until the mixture thickens; remove the thickened cream from the heat, pour through a sieve into a container and refrigerate.
Step 12Squeeze the water out of the gelatine, then melt the squeezed gelatine over a low heat. Whip the cream to stiff peaks, mix in the melted gelatine.
Step 13Carefully fold the stiffly whipped cream into the cinnamon custard and transfer into a piping bag.
Step 14Brush the tops of the baked Crostatina bases with melted chocolate and layer the apple puree and cinnamon mousse, one after the other.
Step 15Cut the apple wedges in half and place them on top of the mousse, overlapping like a fan.
Step 16Warm the caramel slightly and glaze the crostatine with it.