Original Apple Tart with Hazelnut Cream

Ingredients

• 100 g Oat flakes (large type)
• 150 g All-purpose flour
• 50 g Brown sugar
• 50 g Powdered sugar
• 100 g Unsalted butter (cold, diced)
• 1 Egg yolk
• 6 Golden apples (peeled, cored, diced)
• 200 ml Apple juice
• 30 ml Lemon juice
• 5 ml Liquid vanilla extract
• 150 g Unsalted butter (for hazelnut cream) (room temperature)
• 80 g Powdered sugar (for the cream)
• 100 g Roasted hazelnut powder (skinless)
• 2 Eggs
• 30 g Flour (for the cream)
• 100 ml Heavy cream
• 20 ml Amber rum
• 200 ml Water
• 100 g Sugar (for the syrup)
• 100 g Blond caramel (ready-made or homemade)

Instructions

1. Prepare the shortcrust pastry

   In a bowl, mix the oat flakes, flour, brown sugar and powdered sugar. Add the cold butter, rubbing it between the fingers until a sandy texture is achieved.

   Time: PT15M

2. Incorporate the egg yolk and refrigerate

   Make a well, add the egg yolk and mix until a homogeneous dough forms. Shape into a ball, wrap in cling film and place in the refrigerator for 1 h 30.

   Time: PT1H30M

3. Roll out the dough in the pan

   Lightly butter the bottom of a 22 cm tart pan. Roll the dough on a floured surface until you obtain a disc with a 3 cm overhang. Place in the pan, press the edges and cut the excess with the rolling pin.

   Time: PT15M

4. Dough rest

   Return the assembled tart to the refrigerator for 1 hour to firm up the crust.

   Time: PT1H

5. Prepare the apple compote

   Sauté the apple dice in a saucepan with the apple juice, lemon juice and vanilla. Bring to a boil, cover with the pierced lid and simmer for 20 minutes until a compote with pieces forms.

   Time: PT20M

6. Blind baking (first pass)

   Preheat the oven to 160 °C. Line the dough with parchment paper and place baking weights (dry beans or beads). Bake for 15 minutes.

   Time: PT15M

   Temperature: 160°C

7. Prepare the hazelnut cream

   Melt the butter (150 g) in the microwave for 20 seconds, then add the powdered sugar and whisk. Incorporate the hazelnut powder, eggs, flour, liquid cream and rum. Whisk vigorously for 30 seconds.

   Time: PT10M

8. Second bake with the cream

   Remove the paper and weights, spread the hazelnut cream over the pre‑baked base, then bake again for 15 minutes at 160 °C.

   Time: PT15M

   Temperature: 160°C

9. Prepare the syrup and apple slices

   Bring water, sugar and lemon juice to a boil. Let cool to ~40 °C. Meanwhile, peel, core and cut the apples into very thin slices (≈1 mm) using a mandoline. Arrange the slices in a large dish and drizzle with the warm syrup until they soften.

   Time: PT20M

10. Final assembly

    Brush the hazelnut cream base with the cooled syrup using a brush. Spread the apple compote over the entire surface. Drain the apple slices and arrange them in concentric circles, folding them slightly to form a rosette. Brush everything with melted blond caramel.

    Time: PT15M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

45 g

Fat

18 g

Fiber

3 g

Ingredient Substitutions

• Instead of Oat flakes: Oat flour
• Instead of All-purpose flour: Whole wheat flour
• Instead of Brown sugar: Cane sugar
• Instead of Powdered sugar: Very fine granulated sugar
• Instead of Unsalted butter: Vegetable margarine
• Instead of Egg yolk: Beaten whole egg (½)
• Instead of Golden apples: Granny Smith apples
• Instead of Apple juice: Sweet cider
• Instead of Lemon juice: Diluted cider vinegar
• Instead of Liquid vanilla extract: Scraped vanilla bean
• Instead of Unsalted butter (for hazelnut cream): Margarine
• Instead of Powdered sugar (for the cream): Very fine granulated sugar
• Instead of Roasted hazelnut powder: Whole hazelnuts to grind
• Instead of Eggs: Whole eggs (2)
• Instead of Flour (for the cream): Cornstarch (30 g)
• Instead of Heavy cream: Pouring cream
• Instead of Amber rum: Rum flavoring
• Instead of Sugar (for the syrup): Cane sugar
• Instead of Blond caramel: Salted butter caramel

Equipment Needed

• Mixing bowl
• Cling film
• Rolling pin
• 22 cm tart pan
• Parchment paper
• Baking sheet
• Medium saucepan
• Silicone spatula
• Pierced lid (or strainer)
• Whisk
• Microwave
• Oven
• Cooling rack
• Chef's knife
• Mandoline (optional)
• Kitchen brush
• Pastry stick (for glazing) (optional)

Critical Steps — Do Not Skip

• Dough rest in refrigerator (1 h 30 + 1 h)
• Blind baking with baking weights
• Preparation and baking of the hazelnut cream
• Assembly of apple slices and caramel glazing

Chef Tips from the Video

• Lightly toast the hazelnuts before grinding to intensify flavor.
• Using aged rum adds aromatic depth to the cream.
• For a glossy effect, add a thin layer of apricot jam over the caramel before serving.

Troubleshooting

Storage

Refrigerator: Store the tart covered with cling film for 2 to 3 days.

Freezer: Can be frozen without the caramel, up to 1 month. Thaw in the refrigerator before glazing.

Room temperature: The caramel can harden at room temperature; gently reheat before serving.

Make-Ahead Tips

• Prepare the dough the day before and keep it chilled.
• Apple compote keeps for 2 days in the refrigerator.
• Blond caramel can be made ahead and gently reheated.