Follow our gourmet video advice with this dessert baked in the Maximus wood-fired oven and get ready to eat!
Soft and crispy, the apple crumble tart is a delicious recipe that will melt in your mouth. Cooked over a wood fire in the Maximus oven , it will perfectly round off a simple and convivial meal. To enjoy an apple crumble tart, follow the chef!
For this recipe, the oven should be heated to around 300°C before gradually lowering the temperature. We therefore recommend turning it on at the beginning of the recipe.
This video recipe for a wood-fired dessert can also be cooked perfectly after a main course to take advantage of the residual heat.
THE RECIPE IN VIDEO
INGREDIENTS
- Shortcrust pastry (pie base)
- 200g of flour
- 100g butter
- 50g of water
- 10g of brown sugar
- 4g of salt
- Crumble
- 50g of brown sugar
- 50g of butter
- 50g of flour
- 1g of cinnamon
- 1 pinch of salt
- Trim
- 6 Canadian apples
- 40g white sugar
- 25g butter
| Parts | Preparation time | Cooking |
| 8 portions | 30 minutes |
1 hour |
INSTRUCTIONS
- Preparation of the shortcrust pastry
- The shortcrust pastry needs to be cool and rest a little. Combine the flour, butter, and salt in a mixing bowl (or the bowl of a food processor).
- Once the mixture resembles sand, add the brown sugar.
- Then add the water and mix until you obtain a smooth paste.
Note: The dough should tear easily by hand and not be elastic. - Finally, form a ball and flatten it by hand before placing it in the freezer for 20 to 25 minutes.
Good to know: it is also possible to make the shortcrust pastry the day before and store it in plastic film in the refrigerator. - Preparing the crumble dough
- Put all the ingredients in a bowl and mix until you get a smooth paste.
- When the dough takes on a grainy appearance with "chips", it is ready! Refrigerate it while you prepare the apples.
- Preparing the filling
- It is important to choose a variety of apples that are not too juicy, to prevent them from spitting out water during cooking and affecting the baking of the pastry. Using the tip of a peeler, remove both ends of the apple core.
- Peel them, then cut them in half before removing the core, still using the tip of the peeler.
- Cut the apples into eighths to have large pieces that will be softer and add volume to your pie.
- In a hot pan, pour the white sugar and let it caramelize while stirring.
- When the sugar begins to brown, add the butter.
- Add the apples and cook for about ten minutes, stirring regularly so that they are well coated in caramel and do not burn. Good to know: be careful not to overcook the apples to avoid turning them into compote.
- Assembling the pie
- Flour the work surface
- Roll out the dough with a rolling pin, working straight in front of you and turning it an eighth of a turn with each roll, which will give you a very even roll.
- Grease the mold or tart ring.
- Slide the dough onto the mold.
- Pull the dough gently down into the pie crust, forming a clean angle. Run your fingers along the angle to press the dough evenly.
- Form a small bead of dough all around, trying to have the same gap between the edge of the mold and the edge of the bead.
- Roll over the mold to cut off the excess dough.
- Pinch the top of the pie all the way around to get a clean edge.
- Prick the bottom of the tart to prevent it from swelling during baking.
- Top with the apples, adjusting them to create an even filling.
- Sprinkle the crumble over the top.
- Place in the wood-fired oven at a temperature of around 240°C without flames for a gradual return to temperature.
- After about an hour of baking, your tart is ready to enjoy. Serve it warm with a scoop of vanilla ice cream or a little whipped cream for an even more indulgent dessert.
See also: our delicious clafoutis recipe , perfect to accompany a meal in the garden.
To take your cooking experience to a new level, discover the essential accessories for your MAXIMUS and MAXIMUS PRIME wood-fired oven: