{"id":15349,"date":"2017-02-14T05:56:39","date_gmt":"2017-02-14T03:56:39","guid":{"rendered":"https:\/\/www.oogio.net\/?p=15349\/"},"modified":"2022-01-15T10:36:46","modified_gmt":"2022-01-15T08:36:46","slug":"apple-tart-with-mascarpone-rose-cream","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/apple-tart-with-mascarpone-rose-cream\/","title":{"rendered":"Apple Tart with Mascarpone Rose Cream"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><p dir=\"ltr\" style=\"text-align: justify;\">On my last visit to Paris I went to my top favorite patisserie \u2013 Pierre Herme. I adore his pastries and cakes, and truly believe he makes the best in Paris (and all around the world).<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\">These apple tarts are inspired by Pierre Herme&#8217;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.<\/p>\n<div id=\"attachment_15351\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-15351\" class=\"wp-image-15351\" title=\"Apple Tart with Mascarpone Rose Cream\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2017\/02\/venus_tarteltte-s.jpg\" alt=\"Apple Tart with Mascarpone Rose Cream\" width=\"800\" height=\"531\" \/><p id=\"caption-attachment-15351\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<h4 dir=\"ltr\" style=\"text-align: justify;\">Apple Tart with Mascarpone Rose Cream<\/h4>\n<p dir=\"ltr\" style=\"text-align: justify;\">10-12 tartelettes<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\"><u>For short crust pastry:<br \/>\n<\/u>150 grams all-purpose flour<br \/>\n100 grams cold butter, cut into cubes<br \/>\n40 grams icing sugar<br \/>\nPinch of salt<br \/>\n1\/2 tsp. vanilla extract<br \/>\n1 egg yolk<br \/>\n1-2 tbsp. cold milk (as needed)<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\"><u>Scented apple filling<\/u><u>:<br \/>\n<\/u>7-8 Pink Lady apples, peeled<br \/>\n150 grams sugar<br \/>\nJuice of 1\/2 lemon<br \/>\nZest of 1\/2 lemon<br \/>\n1\/2 tsp. vanilla extract<br \/>\n3-4 drops rose extract (or to taste)<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\"><u>For mascarpone and rose cream:<br \/>\n<\/u>250 grams mascarpone cheese at room temperature<br \/>\n250 ml. heavy cream, cold<br \/>\n1 tsp. vanilla extract<br \/>\n4-5 drops rose extract (or to taste)<br \/>\n30 grams sugar powder<br \/>\n1 tsp. cream stabilizer or instant vanilla pudding mix<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\"><u>For apple garnish<\/u><u>:<br \/>\n<\/u>5-6 red apples<br \/>\n240 ml. water<br \/>\nJuice of 1\/2 lemon<br \/>\nWide bowl with ice water<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\">Natural nappage for brushing<\/p>\n<h4 dir=\"ltr\" style=\"text-align: justify;\"><strong>Preparation<\/strong><strong>:<\/strong><\/h4>\n<h5 dir=\"ltr\">Crust:<\/h5>\n<ol dir=\"ltr\" style=\"text-align: justify;\">\n<li>In a food processor with a steel blade put flour, butter, powdered sugar, vanilla and salt and process until mixture is crumbly.<\/li>\n<li>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.<\/li>\n<li>Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.<\/li>\n<li>Wrap in plastic wrap and refrigerate for about an hour.<\/li>\n<li>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.<\/li>\n<li>Using a fork create holes in the crust of each tartelette. Freeze the tartelette crusts for about 30 minutes before baking.<\/li>\n<li>Preheat oven to 170c degrees.<\/li>\n<li>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.<\/li>\n<li>Bake for about 10-12 minutes.<\/li>\n<li>Remove the weights and the plastic wrap and continue to bake the crust for about 8-10 minutes or until it is golden brown.<\/li>\n<li>Cool completely at room temperature.<\/li>\n<\/ol>\n<h5 dir=\"ltr\">Apple filling:<\/h5>\n<ol dir=\"ltr\" style=\"text-align: justify;\">\n<li>Cut the apples into 2*2 cm cubes.<\/li>\n<li>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.<\/li>\n<li>Reduce the heat and cook the apples in caramel for 4-5 minutes or until they are slightly softened.<\/li>\n<li>Strain (reserve the liquid) and cool at room temperature.<\/li>\n<li>When cold to the touch, add some rose extract and stir to disperse evenly.<\/li>\n<\/ol>\n<h5 dir=\"ltr\">Mascarpone and rose cream:<\/h5>\n<ol dir=\"ltr\" style=\"text-align: justify;\">\n<li>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.<\/li>\n<li>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<\/li>\n<\/ol>\n<h5 dir=\"ltr\">Decorative apples:<\/h5>\n<ol dir=\"ltr\" style=\"text-align: justify;\">\n<li>Wash the apples and cut into quarters. Slice each quarter (preferably with a peeler) into thin slices.<\/li>\n<li>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.<\/li>\n<li>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.<\/li>\n<li>Remove the apples into a bowl with ice water to immediately stop cooking.<\/li>\n<li>Roll each slice of apple into a rose shape and put onto the mascarpone cream.<\/li>\n<li>Brush the apples slightly with nappage.<\/li>\n<\/ol>\n<h4 dir=\"ltr\" style=\"text-align: justify;\"><strong>Notes:<\/strong><\/h4>\n<ul dir=\"ltr\">\n<li style=\"text-align: justify;\">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.<\/li>\n<li style=\"text-align: justify;\">Add the Rose extract gradually and taste. Add more, if desired, according to personal taste.<\/li>\n<\/ul>\n<div id=\"attachment_15350\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-15350\" class=\"wp-image-15350\" title=\"Venus Tartelettes with Apple, Rosewater and Mascarpone\" src=\"https:\/\/www.lilcookie.com\/wp-content\/uploads\/2017\/02\/venus_tarteltte2-s.jpg\" alt=\"Venus Tartelettes with Apple, Rosewater and Mascarpone\" width=\"800\" height=\"534\" \/><p id=\"caption-attachment-15350\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>On my last visit to Paris I went to my top favorite patisserie \u2013 Pierre Herme. I adore his pastries and cakes, and truly believe he makes the best in Paris (and all around the world). These apple tarts are inspired by Pierre Herme&#8217;s Venus cake, which is an apple, rosewater and mascarpone cake designed [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":35146,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1577,1561,1562,1555],"tags":[1995,1954,1853,1636],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Apple Tart with Mascarpone Rose Cream | Lil&#039; Cookie<\/title>\n<meta name=\"description\" content=\"Inspired by Pierre Herme, this apple tart is simply unique and delicious with mascarpone rose cream and a beautiful apple topping.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.lilcookie.com\/apple-tart-with-mascarpone-rose-cream\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Apple Tart with Mascarpone Rose Cream | Lil&#039; 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