Apple Tart with Apple Mousse

Apple Tart with Apple Mousse

Baked apples and cinnamon make the perfect duo, which we’ll combine this time with a delicate crust. Check out how this gentle tart tastes and amaze your guests with the way it’s served!



  • Icing sugar – 5 g
  • Green apple – 2 pcs.
  • Red apple – 600 g

Shortcrust Pastry

  • Icing sugar – 50 g
  • Eggs – 2 pcs.
  • Butter – 100 g
  • Almond flour – 50 g
  • Salt – 1 pinch
  • 18% cream – 1 tbsp
  • Wheat flour – 150 g
  • Rose petal jam – 3 tbsp

Apple Mousse

  • Brown sugar – 100 g
  • Cinnamon – 3 pinches
  • Natural yogurt – 120 ml
  • Water – 30 ml
  • Gelatin – 6 g
  • Red apple – 500 g


Step 1: Knead and Chill the Pastry

Sift the flour onto the board. Add salt, icing sugar, and ground almonds. Mix everything and add diced cold butter. Chop the butter with the other ingredients using a knife.

Once finely chopped, add the egg yolks and a tablespoon of cream. Chop the dough again, then knead it by hand. If the ingredients don’t want to combine, add more cream.

Wrap the dough in plastic wrap and refrigerate for 40-50 minutes.

Step 2: Roll Out and Bake the Pastry

Roll out the dough to a thickness of 4-5 mm and line the tart tin with it. Prick the top with a fork and refrigerate for 20 minutes.

Then place it in an oven preheated to 180°C and bake for 16-20 minutes until the pastry turns a nice golden color. Let the pastry cool and spread rose petal jam over it.

Step 3: Prepare the Apple Mousse

Wash the apples, cut them into quarters, and remove the cores. Mix the sugar with cinnamon and add it to the apples. Arrange the fruit on a baking sheet lined with parchment paper, place in an oven preheated to 160°C, and bake for 30 minutes. Let them cool and then blend.

Soak the gelatin in water and dissolve it in the microwave or in a water bath. Add to the puree and mix well. Add yogurt. Spread the mousse over the crust spread with jam. Chill until set.

Step 4: Decorate the Tart

Wash the apples, cut them in half, and remove the cores. Slice the apples thinly. Roll the slices into rosettes and place them on the chilled mousse. Create a beautiful composition with green and red apples. Dust the entire tart with icing sugar.

If the apples are very brittle and don’t want to roll into rosettes, boil water and place the slices in it for 30-40 seconds. Then transfer them to a bowl of cold water and ice cubes, remove after a while and dry on paper towels.

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