Apple Pie

📍Ingredients for 8 people:

• 1 kg of Golden apples
• 150 g of butter
• 80 g of coconut sugar
• 10 cl of Yuzu and Honey Vinegar by The Popote
• 6 egg yolks

For the pie crust:
• 120 g of butter
• 70 g of powdered sugar
• 250 g of flour
• 1 egg
• 1 pinch of salt

Preparation:

Sweet Pastry:

1. In a mixing bowl or the bowl of a mixer, combine the butter with the sugar and salt.
2. Add the flour, crack in the eggs, then mix again to form a homogeneous dough.
3. Let the dough rest in the fridge for about 20 minutes.
4. On a lightly floured work surface, roll out the dough to fit a 30 cm diameter tart pan.
5. Cover the dough with parchment paper.
6. Fill the pan with coarse salt or dry beans. This weight will prevent the dough from puffing up and deforming.
7. Preheat the oven to 170°C. Begin baking on the oven floor for about 5 minutes.
8. Check that the dough has turned white before removing the weight and parchment paper.
9. Finish baking under the oven's top heat until the crust is completely golden.
10. After removing from the oven, let the crust cool before filling the tart.

Cooking the Apples:

1. Slightly trim the two ends of the apples with a knife.
2. Peel, halve, and core the apples.
3. Save all the waste (including the seeds) to make a compote, which you will cook covered on low heat with 50 g of butter and a touch of honey-yuzus vinegar.
4. Blend the compote at the end of cooking and strain it through a fine sieve, then pour it into the baked tart crust.

Filling the Tart:

1. Preheat the oven to 180°C.
2. Cut each apple half into thin slices and arrange them evenly on the compote-filled tart crust.
3. Place your tart on a baking sheet and bake for 20 minutes, until it starts to color.
4. Then, finish baking at 160°C on the oven floor for about 10 minutes (make sure the water from the apples has evaporated).

Making the Syrup:

1. Melt the remaining sugar and butter, add the vinegar and Poudre des Ducs, then let simmer for 5 minutes.
2. Off the heat, and quickly using a whisk or an immersion blender, incorporate the egg yolks one by one.

Glaze the entire tart with the butter syrup. Place it under the oven broiler, positioning the baking sheet in the middle of the oven. Grill to achieve a uniform color. Let cool for a few minutes, slice your tart, and serve using a tart spatula. Serve with vanilla ice cream, lemon sorbet, or a cup of Tea Time by The Popote.

Recipe by Philippe, Head Chef at The Popote.