Poor straw tart

Ingredients

• 300 g Ready shortcrust pastry (Shortcrust pastry, keep chilled until use)
• 30 g Unsalted butter (for greasing the pan) (Slightly softened)
• 4 Golden apples (2 for the filling, 2 for the straw apples, peeled and cut)
• 2 Williams pears (Peeled and diced)
• 30 g Unsalted butter (for the filling) (For sautéing the fruit)
• 50 g Chopped hazelnuts (Lightly toasted before chopping for more flavor)
• 50 g Chopped walnuts (Grenoble walnuts)
• 50 g Raisins
• 50 g Unsalted butter (for the hazelnut cream) (Softened, ideally in the microwave on low power)
• 50 g Granulated sugar
• 50 g Hazelnut powder (Made by blending toasted hazelnuts)
• 10 g Flour (For the hazelnut cream)
• 1 Whole egg (At room temperature)
• 30 g Mascarpone
• 30 g Powdered sugar (For finishing)

Instructions

1. Prepare the pan and shortcrust pastry

   Lightly butter the tart ring, flour the work surface, roll out the shortcrust pastry to 3 mm thickness, line the pan, form a small edge and refrigerate for 1 hour.

   Time: PT15M

2. Prepare the fruit filling

   Peel and dice the 2 Golden apples and the 2 Williams pears. Chop the hazelnuts, walnuts and measure the raisins.

   Time: PT15M

3. Cook the fruit filling

   In a skillet, melt 30 g of butter, add the apple and pear dice, cook for 8 minutes over medium heat. Then incorporate the hazelnuts, walnuts and raisins, continue for 5 minutes stirring.

   Time: PT13M

4. Prepare the hazelnut cream

   Soften 50 g of butter (microwave, low power). Add the sugar, mix, incorporate the egg, the mascarpone, then the hazelnut powder and finally the flour. Mix until a homogeneous batter is obtained.

   Time: PT10M

5. Assemble the tart

   Pour the hazelnut cream over the cooled tart base, spread evenly. Distribute the fruit filling over the entire surface and gently flatten with the palm of your hand.

   Time: PT10M

6. Prepare the straw apples

   Peel 2 additional Golden apples, halve them, remove the core and slice very thinly into hair‑like strips (straw style).

   Time: PT10M

7. Decorate with the straw apples

   Arrange the straw apple strips in a rosette on the tart, without crushing them, then generously dust with powdered sugar.

   Time: PT5M

8. Bake

   Preheat the oven to 160 °C. Bake the tart and cook for 40 to 45 minutes, watching the browning of the top.

   Time: PT45M

   Temperature: 160°C

9. Cooling

   Remove the tart from the oven, let it slide onto a rack and cool for 30 minutes before unmolding.

   Time: PT30M

Nutrition Facts

Calories

570

Protein

6 g

Carbohydrates

70 g

Fat

30 g

Fiber

5 g

Ingredient Substitutions

• Instead of Ready shortcrust pastry: Pâte brisée
• Instead of Unsalted butter (for greasing the pan): Margarine
• Instead of Golden apples: Firm‑flesh apples
• Instead of Williams pears: Bartlett pears
• Instead of Unsalted butter (for the filling): Margarine
• Instead of Chopped hazelnuts: Sliced almonds
• Instead of Chopped walnuts (Grenoble walnuts): Pecans
• Instead of Raisins: Dried cranberries
• Instead of Unsalted butter (for the hazelnut cream): Margarine
• Instead of Granulated sugar: Cane sugar
• Instead of Hazelnut powder: Almond powder
• Instead of Flour: All‑purpose wheat flour
• Instead of Whole egg: Organic chicken egg
• Instead of Mascarpone: Cream cheese
• Instead of Powdered sugar: Very fine powdered sugar

Equipment Needed

• 26 cm tart ring
• Rolling pin
• Parchment paper
• Baking sheet or tart pan
• Chef's knife
• Flexible spatula
• Skillet or sauté pan
• Mixing bowl
• Whisk
• Microwave (optional)
• Oven
• Cooling rack
• Kitchen scale
• Cutting board
• Butter brush (optional)
• Measuring spoon

Critical Steps — Do Not Skip

• Roll the dough to 3 mm thickness and refrigerate for 1 hour to prevent shrinking.
• Cook the fruit until tender but not pureed.
• Spread the cream and filling evenly.
• Arrange the straw apple slices without crushing them.
• Monitor the oven baking to avoid over‑caramelization.

Chef Tips from the Video

• Lightly toast the hazelnuts before chopping for a more pronounced aroma.
• For an even more elegant effect, brush the straw apples with a drizzle of honey before the powdered sugar.
• Use a fine‑cut mandoline for perfectly uniform apple slices.

Troubleshooting

Storage

Refrigerator: Store the tart in an airtight container for 2 to 3 days.

Freezer: Not recommended; the hazelnut cream may separate.

Room temperature: Consume within 2 hours of removal from the oven to enjoy the crunch of the powdered sugar.

Make-Ahead Tips

• Prepare the shortcrust pastry and keep it refrigerated for 24 hours before use.
• The fruit filling can be cooked the day before and gently reheated before assembly.
• The hazelnut cream keeps for 12 hours in the refrigerator, ready to be spread.