Apple and blackberry millefeuille tart

Apple and blackberry millefeuille tart

By
From
Home Comforts
Serves
8-10
Photographer
Yuki Sigura

There are few desserts that look as impressive as a millefeuille and it’s a favourite of my old mate, the top chef Pierre Koffmann. Making your own puff pastry is ideal as it will taste far better, though I admit it is more time-consuming. And let’s face it, if you had one of the world’s greatest chefs coming round for dinner, what would you do? Panic. Well you’re not alone, as I still do that!

Ingredients

Quantity Ingredient

For the rough puff pastry

Quantity Ingredient
250g plain flour, plus more to dust
250g very cold butter, cut into small cubes
1/2 teaspoon salt
25g icing sugar

For the rest

Quantity Ingredient
40g unsalted butter
2 large bramley apples, peeled, cored and roughly chopped
1 vanilla pod, split, seeds scraped out
1 lemon, juiced
125g blackberries
300ml double cream

Method

  1. For the pastry, place the flour in a mound on a clean work surface and make a well in the centre.
  2. Place the butter and salt in the well and work them together with the fingertips of one hand, gradually drawing the flour into the centre with the other hand. When the cubes of butter have become small pieces and the dough looks grainy, gradually add 125ml of ice-cold water and mix until it is all incorporated. Don’t overwork the dough; you should have a marbled effect with the butter; on this occasion it shouldn’t be mixed in totally.
  3. Roll the mixture out on a lightly floured surface into a 2.5cm-thick rectangle, wrap in cling film and refrigerate for 20 minutes.
  4. Flour the work surface and roll out the pastry into a 40 x 20cm rectangle. Fold one short side over by one-third, then the other short side on top of it, as though you were folding a business letter. Turn 90°. Roll the pastry into a 40 x 20cm rectangle as before and fold into three again. These are the first two turns. Wrap in cling film and chill for 15–30 minutes. Repeat twice more to make four turns in total.
  5. Wrap in cling film and chill for at least 30 minutes before using.
  6. Preheat the oven to 220°C. Roll the pastry out on a lightly floured surface to a 22.5 x 15cm rectangle about 3mm thick, then cut into three rectangles, each 15 x 7.5cm. Dredge two of them with icing sugar, to cover. Lift on to a baking tray and bake for 15 minutes.
  7. Meanwhile, make the filling. Heat a small sauté pan until hot, add the butter and apples and cook for a minute, then add 2–3 tbsp of water and continue to cook. Add the vanilla pod and seeds, lemon juice and blackberries and cook for five or six minutes until softened and pulpy. Allow to cool, then chill in the fridge.
  8. Whisk the double cream to firm peaks, then spoon into a piping bag.
  9. Slice the cooled pastry sheets in half horizontally through the depth of the pastry; you will now have six very thin rectangles. Set aside the two glazed pieces for the tops.
  10. Spoon some of the blackberry mix on a piece of pastry, then pipe the cream over. Place another piece of pastry on top then repeat with another layer of blackberry and cream. Finish with an icing sugar-glazed piece of pastry. Repeat to make another millefeuille. Serve immediately.
Tags:
James Martin
Saturday Kitchen
comfort food
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