Apple Spiral Tart with chocolate almond cream

So yes, to make this incredibly “spiral” looking pie, you need a somewhat special utensil. But I reassure you right away, you can also make it without, because it is also totally delicious. In this case, you will have to place slices of apples, like in a classic pie! The crispy puff pastry reveals an almond cream, with semi-salted butter, rum and vanilla, with milk chocolate chips, topped with perfectly cooked apples. The whole thing is irresistible and everyone who has bitten into it has immediately loved it! Because I had to go back and forth a few times to master the look and understand how to go about getting a perfect apple disk. And contrary to what you might think, this pie can be made in 20 minutes, if you have the right utensil. Although even without it, it won’t take much longer, as you’ll be slicing apples just like for a classic pie. Try it for the amazing mix of flavors!

Recipe for a 20cm diameter pie:

Puff pastry (1 pure butter roll, or for the home recipe, it’s HERE! )
5 organic apples

Chocolate almond cream :

100g of melted semi-salted butter
100g of powdered sugar
100g almond powder
15 of cornstarch
10g of rum
30g of egg
1 teaspoon of liquid vanilla
a little vanilla powder
80g of milk chocolate chips

Line the pie pan with rolled out puff pastry. Make sure you have a right angle in the bottom of the mold.

Cut off excess dough with a knife.

You get a nice dough base.

In a bowl, mix the melted semi-salted butter, sugar, almond powder, rum, cornstarch, 30g of egg (to do this, beat an egg into an omelette and pour in the necessary amount), liquid vanilla and a little vanilla powder (or the inside of a vanilla bean).

Mix well and add the milk chocolate chips.

Pour into the dough base and spread evenly.

Use organic apples. I have 6 apples in pictures, but only 5 will be needed.

For this pie, I used the KitchenAid strip cutter, a new utensil that will make fans!

In 20 seconds, an apple is cut into a long ribbon of nearly 2m! I give you here the method for this utensil, but you can totally make this pie without! Simply cut the apples into thin slices and arrange them as you wish!

Lay the 5 apple ribbons on top of each other. There you can still see the red skin on both sides.

Cut the ribbon in half in the middle. You now have 2 ribbons. You can see the red skin on the picture only on one side. Then superimpose the 2 half ribbons (of 5 apples). Align the red skin of the 2 ribbons.

Begin winding the ribbon starting with the wider end. This is a bit tricky as an operation, but nothing complicated in itself.

To place the apple spiral, I took a shovel of sorts and blocked the disk with a pie ring. I slid the spiral over the almond cream.

Again, here are the steps for the utensil. Without, simply arrange apple slices on the almond cream as you would for a classic apple pie!

Brush a little cane sugar syrup over the surface of the apple disc. This will help the apples cook.

The pie is ready to go in the oven!

Bake for 1h15 at 185°C.

The apples have swollen.

Turn out the pie when it is warm or manageable.

Question! How do I cut perfect slices without destroying the apple disc? It’s easy! I actually cheated a little… I place the pie in the freezer to harden, then cut my slices with a good knife. It feels like a laser cut! I reconstitute the pie and put it back in the oven for 10 minutes at 180°C before serving it warm, crisp and nicely cut!

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Apple Spiral Tart with chocolate almond cream

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Apple Spiral Tart with chocolate almond cream

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