Ingredients
Crust
101 Tree Top Apple Juice Concentrate
30 g Tree Top Apple Flake Powder reconstituted in 59.2 grams water
142 g hazelnuts, unblanched and toasted
57 g almonds, unblanched and toasted
170 g unbleached all-purpose flour
0.88 g ground cinnamon
0.88 g ground allspice
85 g unsalted butter, chilled and cut in small cubes
50 g egg
5 g vanilla
Filling
2 lb. IQF Granny Smith Apple Slices
93 g Tree Top Apple Juice Concentrate
5 g vanilla extract
14 g lemon juice
21 g brown sugar
43 g cornstarch
2 g ground cinnamon
1 g ground nutmeg
Topping
31 g Tree Top Apple Juice Concentrate
43 g hazelnuts, unblanched and toasted
28 g unbleached all-purpose flour
14 g brown sugar
2 g ground cinnamon
1 g ground nutmeg
1 g ground allspice
85 g unsalted butter, chilled and cut in small cubes
Directions
Process the nuts in blender until coarsely ground. Add the flours,
cinnamon and allspice. Pulse to combine. Add the butter and JLS to the
flour mixture and pulse until it resembles a coarse meal. Whisk the
apple concentrate, egg and vanilla together and with the machine
running, add the liquid. Process until the dough begins to form a ball.
Press dough into a disk, wrap in plastic and refrigerate for at least 2
hours.
To form the crust: Roll the dough ¼" thick, cut to fit tart pans and
press into greased tart pans. Brush inside of tart with beaten egg
white. Refrigerate for 20 minutes.
To Prepare Filling:
Combine all the ingredients except the apples in a large bowl and whisk
until thoroughly combined. Add the apples and toss until all the apples
are coated with the mixture. Divide the apple mixture evenly between
the pans.
Topping Preparation:
Combine first six ingredients in the bowl of a food processor and pulse
until the nuts are a coarse meal. Add butter and pulse until
incorporated. Add the apple concentrate and pulse until just combined.
Sprinkle over assembled tarts. Freeze.
To Bake:
Preheat oven to 400 F. Bake foil covered tarts for 15 minutes, then
turn the oven down to 350 F and bake for 30-35 minutes or until the
crust and tops are golden brown and the filling is bubbling. Allow to
cool for 15 minutes.