Hazelnut Tartlets with Apple Compote
These Hazelnut Tartlets with Apple Compote are the perfect blend of rich flavors and delicate textures. The combination of buttery hazelnut pastry, creamy vanilla-infused buttercream, and sweet, spiced apple compote creates a dessert thatโs both elegant and indulgent. Finished off with charming apple rose decorations, these tartlets are sure to impress any guest.
Category: Desserts
Servings: 5
Ingredients
| Ingredient | Quantity |
|---|---|
| Hazelnut flour | 100g |
| All-purpose flour | 200g |
| Butter (cold, cubed) | 115g |
| Powdered sugar | 100g |
| Whole egg | 1 |
| Egg yolks | 2 |
| Vanilla bean (half) | ยฝ |
| Fine salt | 1 pinch |
| Butter (softened) | 135g |
| Granulated sugar | 75g |
| Egg yolks (for buttercream) | 45g |
| Water | 25ml |
| Vanilla bean (for buttercream) | ยฝ |
| Apples (peeled and cored) | 300g |
| Sparkling wine (or white wine) | 40ml |
| Butter (for compote) | 15g |
| Lemon juice (fresh) | 1 |
| Additional apple | 1 |
| Puff pastry (or shortcrust) | 115g |
| Granulated sugar (for apple roses) | 100g |
| Water (for apple roses) | 600ml |
| Lemon juice (for apple roses) | ยฝ |
| Powdered sugar (for dusting) | As needed |
| Fresh mint leaves (for garnish) | As needed |
Instructions
1. Prepare the Hazelnut Shortcrust Pastry
To start, make the hazelnut shortcrust pastry. In a food processor, combine all-purpose flour and powdered sugar, then add the cold, cubed butter and a pinch of salt. Slice the vanilla bean lengthwise, scrape out the seeds, and add them to the flour mixture. Pulse until the mixture resembles coarse crumbs.
Transfer the crumbly mixture to a clean surface and add hazelnut flour. Form a well in the center and add the whole egg and two egg yolks. Gently knead the dough together until smooth. Wrap the dough in plastic wrap and refrigerate for at least 2 hours to allow the flavors to develop and the dough to firm up.
2. Roll Out the Pastry
After chilling, remove the dough from the fridge and let it rest at room temperature for a few minutes. Roll out the dough on a lightly floured surface to about 0.5 cm thickness. Use the dough to line tartlet pans, pressing it gently into the edges. Prick the bottom of each tartlet shell with a fork to prevent bubbling during baking.
3. Blind Bake the Tartlets
Place a piece of parchment paper over each tartlet shell and fill with dried beans or pie weights to prevent the dough from puffing up while baking. Bake in a preheated oven at 180ยฐC (350ยฐF) for 15 minutes (or 160ยฐC (325ยฐF) for fan ovens). After this time, remove the paper and weights and bake for another 5 minutes until the tartlets are golden. Set aside to cool.
4. Make the Buttercream
In a saucepan, combine granulated sugar and water. Heat gently, allowing the sugar to dissolve before increasing the heat to bring it to a simmer. Using a candy thermometer, check the syrup and wait until it reaches 121ยฐC (250ยฐF).
While the sugar syrup is heating, whisk the egg yolks in a stand mixer on medium speed until thick and pale. Once the syrup reaches the correct temperature, carefully pour it over the yolks while the mixer is running. Continue mixing until the yolks cool to room temperature.
In another bowl, soften the butter and mix it with the seeds of the remaining vanilla bean. Gradually add the butter to the whipped yolks, mixing constantly, until the buttercream is fluffy and smooth. Set aside.
5. Prepare the Apple Compote
Peel, core, and dice the apples into small pieces. In a non-stick pan, melt butter over medium heat and add the apples. Cook until they start to soften, about 5 minutes. Pour in the sparkling wine (or white wine) and the freshly squeezed lemon juice. Continue cooking until the apples are tender and the liquid has reduced to a syrupy consistency. Remove from heat and set aside.
6. Create the Apple Roses for Decoration
For the decorative apple roses, slice the apple very thinly (about 1-2mm). In a small saucepan, combine water, granulated sugar, and lemon juice. Bring to a simmer, then add the apple slices and cook for 7-8 minutes until they are softened and slightly translucent.
Lay the apple slices out on a sheet of puff pastry (or shortcrust pastry) so that they overlap slightly. Roll the slices into a rose shape, and set aside on a parchment-lined baking sheet.
**7. Assemble the Hazelnut Ta
