The orchard tartlet

Ingredients

Yogurt whipped cream

225 g Liquid cream
25 g Whole milk
75 g Greek yogurt
25 g Heavy cream
10 g Caster sugar
2 g Vanilla pods
30 g Gelatin mass
40 g Mascarpone

Lemon yuzu marinade

1000 g Water
250 g Caster sugar
110 g Lime puree
110 g Yuzu puree

Apple jelly

200 g Granny apple juice
10 g Lime puree
5 g Caster sugar
2 g Agar-agar

Lemon jelly

150 g Lemon puree
50 g Caster sugar
2 g Agar-agar

Herbal jelly

200 g Water
5 g Lemon puree
50 g Caster sugar
3 g Agar-agar
3 g Mint leaves
2 g Pineapple sage plant
2 g Coriander sprigs
22 g Green chartreuse

Jelly set

140 g Apple jelly
48 g Lemon jelly
160 g Herbal jelly

Pear ginger seasonal

300 g Williams pear high fruit compote
2 g Grated ginger
100 g Diced apples
1 g Chiseled coriander

Assembly

15 g Sweet dough
20 g Lemon madeleine cookie
20 g Yogurt whipped cream
25 g Pear ginger seasonal
5 g Herbal jelly
Sq Lemon marinade

Williams pear high fruit compote

This pear compote is made from 100% Williams pears, prepared at our Andros facility in southern Spain. It stands out for its large fruit pieces, its naturally grainy texture, characteristic of Williams pears, and its authentic flavour, true to the fruit itself. Lightly sweetened and free from added flavourings, it brings indulgence and texture to pastry creations. It is particularly well suited to inserts, verrines and desserts where fruit texture is key.

Discover our High fruit compote product range

Preparation steps

1. Yogurt whipped cream

Heat the milk, sugar, vanilla and infuse for 10 minutes. Sieve and add the gelatin mass. Pour over the remaining ingredients. Blend, whip on low speed with an eletric mixer before using.

2. Lemon madeleine

Mix on speed 2 the first ingredients part. Add the sifted flour and yeast. Add by 3 times the hot butter. Fill each tartlet with 20 g of the batter.

3. Lemon yuzu marinade

Heat ingredients at 40°C. Plunge the apple slices into the mixture for 2 hours at least to soften the flesh.

4. Apple jelly

Squeeze apples and directly mix with lime puree to avoid oxidisation. Add sugar, agar-agar and bring to a boil. Rapidly cool down.

5. Lemon jelly

Heat lemon puree to 40°C and add the sugar and agar-agar mix. Bring to a boil and rapidly cool down.

6. Herbal jelly

Heat water with lemon puree to 50°C. Add sugar and agar-agar mix and bring to a boil. Rapidly cool down. Blend once cold with the herbs and chartreuse.

7. Jelly set

Mix all jelly together, blend with a Thermomix until a smoothy and shiny jelly is obtained.

8. Pear ginger seasonal

Dice the granny and Pink Lady® apples. Add all ingredients and gently mix.

9. Assembly

Shape the pastry dough in calisson form, pre-bake at 160°C for 12 minutes. Fill the dough with a layer of lemon madeleine and bake at 150°C for 8 minutes. Spread the pear ginger seasonal and smooth the top with yogurt whipped cream. Make apple stripes with a rotative peel (Shiba) and marinate in lemon yuzu marinade for 30 minutes. Cut out stripes of 1,5 cm by 15 cm and place on the tartlet.

Process:

Allergens: nuts, lactose

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