Make This: Michel Roux’s Apple and Passion Fruit TartletsBy Angelica Malin
Tartlets are a smaller version of its traditional cousin: the tart. They make great for a light meal or a snack throughout the day with so much versatility in making them sweet or savoury. Are you looking for something lightly sweet with a touch of crunch and creamy air about it? Enter Michel Roux’s. When you are finished making these light and crunchy tartlets, jump into an online casino game as a much-deserved reward for your hard work.
Who is Michel Roux?
Michel was a pastry chef for the British Embassy early in his life. He and his brother eventually opened Le Gavroche, a famous restaurant located on Sloane Square in the United Kingdom. Their sons, Alain Roux (Michel’s son) and Michel Roux Jr. (Albert’s son) now runs the restaurant in their fathers’ honour.
Michel Roux, unfortunately, passed away in March 2020 – his legacy lives on forever in his many published recipes.
Ingredients for Michel Roux’s Apple Passion Tartlets
Rough Puff Pastry
- 9 ounces or 250 grams of plain flour (keep extra aside for dusting).
- 9 ounces or 250 grams of butter directly from the fridge, cubed.
- One-half teaspoon of salt.
- 125 ml or 4.5 ounces of ice water.
- 3 eggs yolk from free-range eggs for the best quality.
- 5 ounces or 120 grams of caster sugar.
- 75 ounces or 20 grams of plain flour.
- 9 ounces or 250 ml of your choice of milk
- Half of a vanilla pod split down the length of it.
- A tablespoon of icing sugar.
- 3 peeled Cox apples that are sliced thin.
- Dust your workspace with the extra flour to work the rough puff pastry without sticking.
- Measure the flour and pile it into a mound on your workspace.
- Create a well in the mound of flour to start putting in the wet ingredients.
- Place in the cubed butter and half a teaspoon of salt and work it into the flour with your fingers. Be sure butter lumps are still in the mixture before moving on.
- Slowly incorporate the ice water into the flour, butter, and salt.
- Wrap up your dough in plastic wrap and refrigerate for 20 minutes.
- Dust your work surface with more flour and roll out the dough until it is a 16-inch by 18-inch (40-centimeter by 20-centimeter) rectangle.
- Fold the rectangle into three vertical sections and turn it a quarter clockwise.
- Follow the previous step until you have turned it four times.
- Place the newly formed pastry into plastic wrap again and let it chill in the fridge for half an hour.
- As you wait on the pastry to chill, make the creme patisserie. Combine the caster sugar and egg yolks using an electric whisk until it looks like ribbons. Set this to the side.
- Combine the milk, sugar, and vanilla pod in a saucepan and let it come to a boil.
- Remove from the heat when boiling begins. Temper the egg mixture by pouring in some of the hot milk. Then, pour the rest of the hot milk into the egg. Have it simmer for up to two minutes.
- Place icing sugar on top of the creme patisserie. It keeps refrigerated for up to three days. Remove the vanilla pod before serving.
- Turn your oven to 350 degrees Fahrenheit or 180 degrees Celsius.
- As you wait for the oven to preheat, roll out the chilled pastry dough to a 2 mm thickness and utilize a 5-inch pastry cutter to make the tartlets’ base.
- Distribute the creme patisserie on top, leaving space around the edges.
- Have the thin apple slices arranged on each tartlet to look like a fan.
- Place the tartlets inside the oven for at least 15 minutes. Take them out and sprinkle 2.5 ounces of caster sugar on top for caramelization. Return to the oven for another five minutes until it’s golden brown.
- Let the tartlets cool on the pan for a couple of minutes. Then, move them to a wire rack to cool completely.
- Once cooled, garnish with passion fruit pulp and serve.