Step 1: Sweet pastry without lining
- Prepare the softened butter and add the sifted icing sugar then mix.
- Then add the flour and salt and mix well.
- Using a piping bag, pipe 210 g of mixture into a 16 cm diameter circle.
- Cook the mixture for 35 minutes in the oven at 170°C.
Step 2: Raw vanilla cream
- Mix the cream and vanilla, set aside.
Step 3: Candied apples 1st cooking
- Peel and core the apples and cut them into quarters. Place them in a bowl, sprinkle with caster sugar, add the unsalted butter and the split and scraped vanilla pods.
- Cover with aluminum foil and cook for 45 minutes at 180°C. Drain when cooked.
Step 4: The pectinated juice
- Bring the water, vanilla extract, lemon juice and butter to 45°C.
- Add the previously mixed granulated sugar and pectin and bring to the boil.
- Book.
Step 5: Candied apples 2nd cooking
- Make a dry caramel with the caster sugar, pour it to cool it to room temperature, mix it into powder. In the bottom of a 16 cm diameter tatin mold, sprinkle 45 g of caramel powder.
- Arrange the “candied” apple quarters in rosettes, sprinkle with another 10 g of caramel powder and pour in 20 g of pectin juice.
- Cook covered for 45 minutes in a fan oven at 180°C.
- Remove from oven and let cool to room temperature.
Assembly and finishing
- On the crispy shortbread, pipe 100 g of raw vanilla cream using a piping bag without a nozzle.
- Unmold the caramel-cooked apple disc and place it delicately on the shortbread filled with cream.
- Sprinkle with some roasted buckwheat seeds for decoration.
