Arkansas Black Apple Tart with Yuzu Glaze

By Chef Alex Bolar

January 23, 2025

Serves

1 x 9” pie

Ingredients

FOR YUZU SYRUP

Fresh Yuzu Juice 1/2 cup

Granulated Sugar 1/2 cup

FOR PÂTE SUCRÉE CRUST

All-Purpose Flour 1 1/2 cups

Almond Flour 1/4 cup

Powdered Sugar 3/4 cup

Salt 1 tsp

Butter 3/4 cup unsalted, melted

Eggs 2

FOR APPLE FILLING

Arkansas Black Apples 4 cups, peeled, cored, and diced, (can be replaced with any suitable baking apple variety)

Lemons 2, juiced

Water 3 cups

Granulated Sugar 1 1/3 cup

Cornstarch 1/3 cup

Cinnamon 1 tsp, ground

Nutmeg 1/4 tsp, ground

Star Anise 2 whole, in sachet

Fine Sea Salt 1/4 tsp

Arkansas Black Apples 4, for topping, (can be replaced with any suitable baking apple variety)

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Steps

FOR YUZU SYRUP:
In a small sauce pot, warm yuzu juice while whisking in sugar until fully dissolved. Set aside.
FOR PÂTE SUCRÉE CRUST:
In a stand mixer, combine the all purpose flour, almond flour, powder sugar, and salt. Using the paddle attachment, mix on low speed for 2 minutes, until mixed thoroughly. Add the melted butter and 2 eggs to the mixer. Paddle on low speed for about 3 minutes, allowing all of the dough to hydrate, giving a wet sand-like consistency. Cover and set in the fridge for about 20 minutes so it will become easier to roll out. Once the dough is firm enough, roll it out to a 1/4 inch thickness and lay over a 9” pie tin. Using a small paring knife, trim the edges of crust. Then, dock* the bottom of your pie crust to allow the air to escape while baking. Chill the crust in the fridge for 15 minutes to allow it to firm up. Then bake for 15 minutes at 375°F until golden brown.
*To “dock” a pastry means to prick a pie crust with a fork before baking. This technique is a simple way to poke holes in the pastry dough. This allows the steam to escape so that the pie crust doesn’t puff up in the oven. Usually, this technique is used when blind baking a pie crust before filling.
FOR APPLE FILLING:
Place diced apples in a large bowl with juice from one lemon; mix well making sure to coat each apple; set aside.
Place water, sugar, cornstarch, cinnamon, nutmeg, star anise and salt in a medium saucepan. Stir to combine and bring to a boil over medium heat, stirring often. Once the mixture comes to a boil, cook for another 2 minutes, continuing to stir frequently. Add the apple mixture. Turn the heat down to a simmer and cover. Cook, stirring often, until the apples have softened, about 5-8 minutes. Once the apples have softened, pour the mix into the pie shell and bake for 10 min at 350°F. Once cooked, allow the tart to cool down to room temperature, then set in the refrigerator for an hour.
Core and quarter the remaining 4 apples from head to toe. Using a sharp knife, or mandoline, slice as thin as possible. Toss the apple slices in remaining lemon juice. Shingle the apples starting from the outside and working your way to the middle of the tart. Brush the apples with yuzu syrup and serve at room temperature. The remaining tart can be stored in the refrigerator for up to a week.