Apples mascarpone pecans and raisins tart

Ingredients

Short crust pastry

• 2 cups (250 g) pastry flour
• 1/2 cup + 2.5 tbsp (150 g) cold diced unsalted butter
• 3 medium (45 g) egg yolks, room temperature
• 3/4 cup + 1/2 tbsp (100 g) icing sugar
• A pinch of salt
• 1 g lemon zest (organic)

Caramelized apples

• 1 tbsp + 2 dashes (25 g) honey
• 2 tbsp (25 g) unsalted butter
• 9 oz (265 g) peeled, cored and chopped apples
• 1 tbsp + 2 tsp (25 g) lemon juice, sifted

• cinnamon 


Mascarpone and ricotta cheese mixture

• 100 g mascarpone cheese, room temperature

• 95 g sifted ricotta cheese
• 3 tbsp (45 g) superfine granulated sugar

• 1/2 tbsp (5 g) corn starch (Maizena)

• 1 medium (15 g) egg yolk

• 1 tsp vanilla extract
• Vanilla powder

• 20 g raisins, soaked in water and drained

• 20 g chopped pecans
• A pinch of salt (optional)

Extra

• 1 whole egg
• Neutral glaze
• Snow sugar

Instructions

Short crust pastry

I suggest you to use a kitchen scale.

In the bowl of a stand mixer fitted with paddle attachment, mix flour, butter and lemon zest until you get a sandy mixture.

Then, add the sifted sugar, then add the egg.

Combine until the egg is completely incorporated.

Divide the Short crust pastry in 2 parts:

315 g for the tart shell

225 g to get the grill decoration

Between 2 sheets of baking paper, roll out the 2 parts of dough 4 mm thick and refrigerate for 12 hours.

The day after, get the 225 g of pastry and with the Piecrust Cutter, get the decoration.

Refrigerate.

With the remaining pastry (315 g) line an 8 inches (20 cm - 1.4 inches in high) greased fluted tart pan (removable bottom).

Prick the base with a fork and refrigerate.

Caramelized apples

Peel, core and chop the apples into approximately ¼" cubes, soak in lemon juice and set aside.

In frying pan, melt the butter with honey, pour the apples, cinnamon and Cook the apple mixture over medium-high heat for 4-5 minutes, until the apples are soft, but not mushy.

Then, remove from heat and let completely cool before using.

Mascarpone and ricotta cheese mixture

A couple of hours ahead, soak raisins in water and set aside.

In a small bowl, combine the sugar with corn starch and set aside.

With a hand mixer, combine ricotta and mascarpone cheese with vanilla until you get a smooth mixture.

Add the sugar with cornstarch and salt and mix on low speed to combine.

Then, add the egg yolk and mixx to combine.

When you get a smooth mixture, pour in the apples, the squeezed raisins and pecans.

Mix to combine with a rubber spatula.

To assemble and to bake

Pour 500 g of the apples mixture into the tart shell and smooth the surface with a small spatula.

With a 7.5 inches (19 cm) pastry ring, cut out a disc from the grill pattern shortcrust pastry and place on the top of the tart.

With the handle of a teaspoon, lower the edges of the pastry.

Brush the surface with a whole egg and refrigerate the tart for 30 minutes.

While the tart is in the fridge, heat fan oven at 310F - 155°C.

Bake for 50/55 minutes on the second step, starting from the bottom.

Allow to cool completely before removing from the mold.

To serve

Place a 6 inches (16 cm) cake board on top of the tart and sprinkle with snow sugar.

Brush the apple mixture with neutral glaze to serve.