• he
  • en

Venus Tartelettes with Apple, Rosewater and Mascarpone

On my last visit to Paris I went to my top favorite patisserie – Pierre Herme. I adore his pastries and cakes, and truly believe he makes the best in Paris (and all around the world).

These tartelettes are inspired by Pierre Herme’s Venus cake, which is an apple, rosewater and mascarpone cake designed in such a pretty way, with apple slices that are shaped into a flower-design on top of the cake. This is my version for the cake.

Venus Tartelettes with Apple, Rosewater and Mascarpone

Photo: Natalie Levin

Venus Tartelettes with Apple, Rosewater and Mascarpone

For short crust pastry:
150 grams all-purpose flour
100 grams cold butter, cut into cubes
40 grams icing sugar
Pinch of salt
1/2 tsp. vanilla extract
1 egg yolk
1-2 tbsp. cold milk (as needed)

Scented apple filling:
7-8 Pink Lady apples, peeled
150 grams sugar
Juice of 1/2 lemon
Zest of 1/2 lemon
1/2 tsp. vanilla extract
3-4 drops rose extract (or to taste)

For mascarpone and rose cream:
250 grams mascarpone cheese at room temperature
250 ml. heavy cream, cold
1 tsp. vanilla extract
4-5 drops rose extract (or to taste)
30 grams sugar powder
1 tsp. cream stabilizer or instant vanilla pudding mix

For apple garnish:
5-6 red apples
240 ml. water
Juice of 1/2 lemon
Wide bowl with ice water

Natural nappage for brushing

Preparation:

  1. Crust: in a food processor with a steel blade put flour, butter, powdered sugar, vanilla and salt and process until mixture is crumbly.
  2. Add egg yolk and continue to process just until large clumps of dough form. If the dough is not setting, gradually add a little milk.
  3. Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.
  4. Wrap in plastic wrap and refrigerate for about an hour.
  5. Roll out the dough on a floured work surface about 3-4 mm thick and cut out circles about 8-9 cm in diameter. Line the tartelette molds. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
  6. Using a fork create holes in the crust of each tartelette. Freeze the tartelette crusts for about 30 minutes before baking.
  7. Preheat oven to 170c degrees.
  8. Blind baking: put a sheet of heat-resistant plastic wrap or baking paper over each tartelette and fill with dry beans or special weights for baking.
  9. Bake for about 10-12 minutes.
  10. Remove the weights and the plastic wrap and continue to bake the crust for about 8-10 minutes or until it is golden brown.
  11. Cool completely at room temperature.
  12. Apple filling: cut the apples into 2*2 cm cubes.
  13. In a large skillet put sugar and form caramel. When the caramel is amber in color, add diced apples, lemon juice, zest and vanilla extract.
  14. Reduce the heat and cook the apples in caramel for 4-5 minutes or until they are slightly softened.
  15. Strain (reserve the liquid) and cool at room temperature.
  16. When cold to the touch, add some rose extract and stir to disperse evenly.
  17. Mascarpone and rose cream: in a bowl of a mixer with a whipping-attachment put mascarpone, cream, vanilla, rose extract, powdered sugar and stabilizer and whip on medium-high speed until creamy and stable.
  18. Assemble the tartelettes: at the bottom of each tartelette put a thin layer of mascarpone cream and top with apples. Drizzle over a little more mascarpone cream.
  19. Decorative apples: wash the apples and cut into quarters. Slice each quarter (preferably with a peeler) into thin slices.
  20. In a medium saucepan put water and lemon juice and heat until almost boiling. Add 1-2 tablespoons of the apples-cooking liquids and stir.
  21. Add in the apple slices and cook for 1-2 minutes, just to soften a bit. It is important not to overcook the apples, which may break it.
  22. Remove the apples into a bowl with ice water to immediately stop cooking.
  23. Roll each slice of apple into a rose shape and put onto the mascarpone cream.
  24. Brush the apples slightly with nappage.

Notes:

  • Keep the tartelettes in a closed container in the refrigerator for 2-3 days, but they are at their best on the day of preparation.
  • Add the Rose extract gradually and taste. Add more, if desired, according to personal taste.
Venus Tartelettes with Apple, Rosewater and Mascarpone

Photo: Natalie Levin

Join our list

Subscribe to our mailing list and get interesting stuff and updates to your email inbox.

Thank you for subscribing.

Something went wrong.

Send this to a friend