To return to childhood and indulge in this period of confinement, pastry chef Jennifer Hart-Smith reveals her recipe for rustic apple pie that she offers at Grand Beau Paris, a restaurant located in Beaugrenelle.
A delight that will delight your whole family, from the youngest to the oldest!
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Recipe for Jennifer Hart-Smith's Rustic Apple Pie
Serves 8
Ingredients:
Buckwheat sweet dough
133g Creamed butter
133g Icing sugar
50g Almond powder
1g Salt
43g Rice flour
93g Buckwheat flour
186g T65 flour
1 Egg
1 tablespoon of water
For the apple/pear compote
3 Apples
3 Pears
1 tablespoon of muscovado sugar
Preparation:
Buckwheat sweet dough:
In the bowl of a mixer, mix the butter with the powdered sugar and the almond powder until creamy and homogeneous.
Add salt, flours and egg, mix, then incorporate water at medium speed until a ball of homogeneous dough is formed.
Roll out to 3mm and press into a 28.5cm charnel mould.
Set aside in the refrigerator.
Apple/pear compote:
Coarsely chop the fruit and cook in a saucepan with a little water.
Add the sugar and cook for about 20 minutes, stirring regularly.
Mix and let cool.
Cooking :
Preheat the oven to 170°C and spread a thick layer of compote (about 1cm) on the buckwheat dough base.
Cut the apples in half, leaving the skin on, and slice them into thin strips.
Place the apple halves on the compote and flatten slightly to separate the slices and make them visible.
Fold the edges of the pastry over the fruit to give it a "rustic" look.
Bake for about 40 minutes, removing the circle at 3⁄4 of the cooking time.
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Location
Beaugrenelle Paris
12 Rue Linois
75015 Paris 15
Access
Line 10 - Charles Michels or Javel Line 6 - Bir-Hakeim RER C - Javel
Official website
grand-beau.com
