Ricotta tartlets with orange apples and maple syrup
Maple syrup shortcrust pastry, no sugar added
The pastry is made with butter, an egg yolk and maple syrup instead of sugar, then rests for an hour in the fridge. The filling is double: diced Golden apples with blood orange juice and cornstarch, and ricotta creamed with egg.
Forty-five minutes at 180 °C, with pastry strips on top.
2 hours
Preparation time
Dessert
Category
Media
Difficulty
8 servings
Servings
What is needed
Yields 8 tartlets. This includes the hour the pastry dough rests.
290g all-purpose flour, plus more for the work surface and molds (for the shortcrust pastry)
1 pinch of salt (pastry)
125g butter, plus extra for the molds (for the shortcrust pastry)
50 ml (80 g) of Pure Dark Maple Syrup (shortcrust pastry)
1 yolk (shortcrust pastry)
2 Golden Delicious apples (filling)
80 ml (125 g) of Pure Dark maple syrup (filling)
½ red orange, juice (filling)
30g cornstarch (filling)
250g fresh cow's milk ricotta (filling)
1 egg (filled)
Eleven passes
Sandblasted
Sift the flour with the salt, add the butter in pieces, and knead with your fingertips until you have a sandy mixture.
League
Combine the maple syrup and egg yolk and mix first with a fork, then with your fingers, until you have a smooth, even dough.
An hour in the fridge
Form it into a disk, wrap it in cling film and let it rest.
The apples
Peel them, cut them into 4 wedges, and remove the core from each.
The apple filling
Cut the flesh into small cubes, combine with 40 ml of maple syrup, orange juice, and cornstarch. Mix and let rest in the fridge.
The cream
Separately, mix the ricotta with the egg and the remaining 40 ml of maple syrup.
Roll out
Take the dough and roll it out on a floured surface to about 3 mm thick.
Lining
Cut out disks slightly larger than the molds and strips for the surface, then line the buttered and floured molds.
Fill in
Spoon the orange-flavored apples onto the bottom of each tartlet, top with ricotta cream, then add the pastry strips.
In the oven
180 °C for about 45 minutes.
Cool down
Let them cool slightly before removing them from the molds and let them cool completely before serving.
Two things to know
The syrup goes into three places. 50 ml in the shortcrust pastry, 40 ml in the apples, 40 ml in the ricotta: here it replaces the sugar, it does not accompany it.
Serve them cold. The ricotta needs to firm up: if cut warm, it will melt.
The ingredient
The variety used in this recipe. Dark, robust flavor: it holds up during cooking and stands out in a dough.
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