Tartelette aux pommes en bouquet de roses

Tartelette aux pommes en bouquet de roses

Tartelette aux pommes Karimton

En me promenant sur la toile, j’ai à plusieurs reprises repéré la nouvelle tendance des tartelettes aux pommes. Je trouvais l’idée très originale et le visuel topissime. Ensuite, au détour d’une lecture d’un article dans un magazine, j’ai été séduit par la façon dont Pierre HERME proposait de caraméliser les pommes. Il fallait ajouter, au fur et à mesure de la cuisson, des parcelles de beurre et du sucre de canne toutes les 15 minutes. Visuellement, le résultat était super gourmand.

La semaine dernière, je suis tombé sur un article de Mercotte. Elle proposait de prolonger le temps et de baisser la température de cuisson. Au lieu de faire cuire une tarte à 180°C pendant 30 minutes, elle propose une cuisson à faible température pour torréfier la farine.

Dans son article, elle dit  « j’ai appris qu’il est préférable de précuire plus longtemps et à faible température pour bien torréfier la farine ». Je lui fais confiance dans la mesure où elle côtoie des grands chefs et elle apporte toujours beaucoup de précisions dans ses articles.

La farine plus cuite a beaucoup plus de goût. C’est pour cette raison que la croûte de pain a plus de goût que la mie. Ce n’est que moi qui le dit  😉 .

En combinant les nouvelles tendances, la caramélisation des pommes et la cuisson à faible température, je vous propose une tartelette aux pommes en forme de bouquet de roses. Je ne vais pas vous mentir, elle est TERRIBLE…ça tombe bien j’adore les pommes cuites  😛 .

J’utilise toujours une pâte sucrée, une compote de pommes maison, des pommes avec une chair ferme, finement acidulée et légèrement sucrée. La Belle de Boskoop est une variété de pomme qui, comme son nom l’indique, est originaire de Boskoop aux Pays-Bas. Son petit plus, elle résiste très bien à la cuisson.

Pour la confection, il est préférable de disposer d’une mandoline et être patient. Chaque lamelles de pommes doit être disposées harmonieusement. Vous devez obtenir un joli bouquet de roses.

Il faut compter environ 15 minutes de préparation pour former les bouquets de roses et environ 45 minutes (sans les temps de pause) pour les fonds de tartelettes.

Ustensiles nécessaires pour cette recette :
→ Une mandoline ou un grand couteau bien aiguisé
→ Un éplucheur Victorinox
→ Un bol moyen ou le réservoir de la mandoline (pour déposer les lamelles de pommes)
→ Une casserole moyenne à fond épais (pour la compote de pommes au cas où !)
Ingrédients pour 4 tartelettes aux pommes :
→ 4 fonds de tartelette sucrées non cuits
→ 2 pommes (boskoop pour moi)
→ 1 citron jaune
→ 2 cuillères à soupe de compote de pommes (la recette facile est dans la rubrique ‘Informations utiles‘.
→ Beurre (quelques parcelles de beurre)
→ Sucre glace (pour la déco)
→ Sucre de canne (l’équivalent de 3 CAS)

Etapes de préparation :
Avant de commencer, lisez toutes les étapes au moins une fois et préparez tous vos ingrédients.

Commencer par préparer les lamelles de pommes :
Epluchez les pommes (2), retirer le trognon puis les couper en quatre.
A l’aide de la mandoline ou d’un grand couteau bien aiguisé couper des lamelles de pommes très fines.
Si vous utiliser un couteau, déposer au fur et à mesure vos lamelles dans un bol et les arroser de jus de citron. Dans le cas contraire, les laisser dans le réservoir de la mandoline et arroser de jus de citron au fur et à mesure.

Tartelettes aux pommes en bouquet de roses

Sortir les fonds de tartelette du réfrigérateur. Il est préférable de les sortir au fur et à mesure de la confection.
Ajouter un fond de compote de pommes dans le fond. Il n’est pas utile d’en mettre trop, sinon vous allez avoir du mal pour poser vos lamelles de pommes.

Tartelettes aux pommes en bouquet de roses

Maintenant, il faut disposer vos lamelles de pommes les unes après les autres en cherchant à former une rose. La lamelle suivante doit légèrement chevauchée la précédente et ainsi de suite.
Lorsque vous arrivez vers la fin de la rose, façonner vos lamelles de pommes entre vos doigts pour qu’elles puissent s’insérer correctement dans le dernier espace.
Remettre les tartelettes terminées au frais.

Tartelettes aux pommes en bouquet de roses

Préchauffer le four à 160°C chaleur tournante.
Contrairement à la cuisson traditionnelle, vous allez devoir rester actif devant le four 🙄 . Je vous explique les étapes de cuisson :

→ Saupoudrer les tartelettes avec un peu de sucre de canne et une parcelle de beurre.
→ Après 15 minutes de cuisson, ouvrir le four et répéter l’opération, sucre de canne et parcelle de beurre plus  fine que la première fois.
→ Après 30 minutes de cuisson, répéter de nouveau l’opération (sucre de canne + beurre).
→ Après 45 minutes de cuisson, répéter l’opération pour une dernière fois (sucre de canne + beurre).

Le temps de cuisson total est d’une heure. Je sais que vous savez compter mais je préfère le préciser  😉 .

Ce n’est pas obligatoire mais vous pouvez retirer les cercles à pâtisserie. Le but est d’obtenir une coloration plus prononcée des fonds de tartelette.
Je vous donne l’astuce pour pouvoir les retirer facilement. Attention, les tartelettes sont très chaudes et donc très fragiles. Faites-le après 45 minutes de cuisson.
Prendre une spatule pour soulever la tartelette, la déposer sur un verre à l’envers. Décoller les bords de la tartelette avec un couteau d’office. Allez-y délicatement, c’est très fragile. Reprendre la tartelette avec la spatule et la remettre au four.

Tartelettes aux pommes en bouquet de roses

Sortir les tartelettes et les déposer sur une grille de refroidissement. Décercler les tartelettes.
Je vous conseille de les dévorer légèrement tiède, environ 30 minutes après la sortie du four. C’est une tuerie nucléaire et je ne plaisante pas 😛  😛

Tartelettes aux pommes en bouquet de roses

Informations utiles :
→ Pour ne pas être pris par le temps et trouver la recette beaucoup trop longue, préparez vos fonds de tartelettes à l’avance et entreposez-les au congélateur. Elles décongèlent en moins d’une heure.
→ Pour cette recette, choisissez des pommes qui ne se défont pas à la cuisson, comme la Gala, la Canada ou la Melrose.
→ Elles sont irrésistibles encore un peu tiède. La pâte est friable, elle fond en bouche.
→ Vous pouvez déposer vos lamelles de pommes dans une eau citronnée. Elles s’oxyderont moins.
→ Vous pouvez laisser la peau, vos lamelles de pommes auront une meilleure tenue à la cuisson. Je ne l’ai pas testé.
→ Utiliser uniquement du sucre de canne, la caramélisation est plus jolie et en plus il a une note de vanille.
→ Vous pouvez les entreposer au frais mais ne dépassez pas 24 heures. Après, je trouve que le charme s’est envolé.
→ Après 24 heures au frais, je vous suggère de les repasser au four à 120°C pendant 10 minutes.
→ Si vous n’avez pas de compote de pommes sous la main, porter à ébullition : 1 pomme épluchée et évidée, le jus d’un quart de citron, 10% du poids de la pomme en eau et 40gr de sucre. Laisser cuire pendant 15 minutes à feu moyen. Mixer la compote à votre convenance à l’aide d’un mixeur plongeant pour avoir une texture plus ou moins fine. Vous pouvez parfumer votre compote soit avec de la cannelle soit de la vanille.

Prenez le temps de cuisiner et surtout, faites-vous plaisir …

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