Trio of Apples Recipe its sweetness cut with lemon juice, plays beautifully against the cranberry compote, the Kahlua-kissed chocolate sauce, and the cardamom. Calvados sabayon, brisk apple cider granité, cranberry and Calvados anglaise, fresh apples, and apples in a citric syrup finish the plate.

Cardamom Dough:

18 oz [510 g] unsalted butter

13.5 oz [383 g] granulated sugar

1.8 oz [50 g] eggs

1 vanilla bean, split and scraped

1.5 lb [680 g] pastry flour

1/4 tsp [2 g] salt

1/4 tsp [. 5 g] ground cardamom

In mixing bowl cream together the butter and sugar. Add the eggs and vanilla bean. Add the remaining ingredients and mix until combined. Refrigerate until firm, about 1/2 hour.

Apple Tarte Tatin:

20 Granny Smith apples, peeled, cored, and cut into 1/4" [.63 cm] slices

3.9 oz [110 g] unsalted butter

7 oz [200 g] granulated sugar

1. Preheat oven to 350°F [175°C]. Butter and sugar twelve 2 1/4" [5.7 cm] square ring molds and place on a silicone baking mat-lined sheet pan.

2. In a saucepan, sauté the apples in the butter and sugar. Drain off the liquid.

3. Place the apples in the prepared molds. Bake for 45 minutes, or until caramelized.

4. Roll out the cardamom dough and cut twelve 2 1/2" [6.3 cm] squares. Dock the dough and place it on top of the apples. Bake until browned, about 20 minutes. Invert the tartes while still warm.

Apple Sauce:

6 Braeburn apples, peeled, cored, and chopped

6 Granny Smith apples, peeled, cored, and chopped

3 qt [2.8 lt] water

7 oz [200 g] granulated sugar

3 cinnamon sticks

Lemon juice, to taste

1. In a large saucepan, combine all the ingredients except the lemon juice and bring to a boil.

2. Simmer, covered, until the liquid is reduced. Add the lemon juice. Spread the mixture on a parchment-lined sheet pan. Place in the freezer until firm, about 1 hour.

3. Cut out twelve 2" [5 cm] rounds.

Apple Confit:

15 Braeburn apples, round sides sliced off

14 oz [397 g] granulated sugar

1. Preheat oven to 350°F [175°C].

2. Toss the apple slices with the sugar. Bake, uncovered, on a double-perforated pan for 20 minutes. Cover and bake for 15 to 20 minutes. Reserve the liquid.

Cranberry Compote:

3.5 oz [100 g] cranberries

3.5 oz [100 g] granulated sugar

1 vanilla bean, split and scraped

In a saucepan, combine the ingredients, cover with water, and bring to a boil. Simmer until the mixture becomes syrupy. Drain the cranberries, reserving the liquid.

Apple Cider Granité:

1 gal [3.8 lts] apple cider

17.7 oz [500 g] light corn syrup

3.5 oz [100 g] lemon juice

14 oz [400 g] Calvados

2 cinnamon sticks

1. In a saucepan, combine all the ingredients and bring to a boil. Simmer and reduce by half.

2. Pour into a hotel pan and freeze, scraping occasionally until set.

Calvados Sabayon:

11.7 oz [332 g] egg yolks

2.5 oz [70 g] granulated sugar

1.8 oz [50 g] Calvados

2 Tbs [25 ml] lemon juice

In a mixing bowl, whisk all the ingredients over a water bath until thickened. Refrigerate until ready to serve.

Nougatine:

8.8 oz [250 g] unsalted butter

5.3 oz [150 g] glucose

3.5 oz [100 g] milk

10.6 oz [300 g] granulated sugar

.2 oz [5 g] pectin

1.8 oz [50 g] cocoa bean nibs

1. Preheat oven to 350°F [175°C]. Line a sheet pan with a silicone baking mat.

2. In a saucepan, combine the butter, glucose, and milk. Heat to 115°F [47°C].

3. Add the sugar and pectin. Cook to 243°F [117°C].

4. Spread onto the prepared pan. Roll out very thinly. Sprinkle with cocoa bean nibs. Bake just until caramelized.

Calvados Anglaise:

8.5 liq oz [250 ml] milk

8.5 liq oz [250 ml] heavy cream

3.5 oz [100 g] granulated sugar, divided

5.25 oz [149 g] eggs

1.95 oz [55 g] egg yolks

1.8 oz [50 g] Calvados

1 tsp [4 g] vanilla extract

1. In a saucepan, bring the milk, heavy cream, and 1.75 oz [50 g] of the sugar to a boil.

2. In a separate bowl, combine the eggs, yolks, and remaining 1.75 oz [50 g] of the sugar. Temper and add to milk mixture. Add the Calvados and vanilla extract. Cook to 185°F [85°C], stirring constantly. Strain. Cool over an ice bath.

Apples in Citric Syrup:

3.4 liq oz [100 ml] lemon juice

1.7 liq oz [50 ml] water

1.8 oz [50 g] granulated sugar

1 Granny Smith apple, cored and thinly sliced

In a saucepan, bring the lemon juice, water, and sugar to a boil. Cool. Add the apple slices to the syrup.

Pastry Triangles:

2 phyllo sheets or Yufka pastry dough

2 liq oz [59 ml] simple syrup

1. Preheat oven to 350°F [175°C]. Line a sheet pan with greased crinkled foil.

2. Brush 2 layered sheets of pastry with syrup. Cut into 5'' × 3" [12.7 cm × 7.6 cm] triangles. Place on the prepared pan. Bake until browned, about 10 minutes.

Chocolate Sauce:

4.4 oz [125 g] bittersweet chocolate, melted

1.4 oz [40 g] clabber cream

1.4 oz [40 g] unsalted butter, melted

.2 oz [5 g] coffee paste

.7 oz [20 g] brandy

.7 oz [20 g] Kahlua

.5 oz [15 g] corn syrup

In a saucepan, combine all the ingredients and heat until smooth. Strain.

Assembly:

1 Granny Smith apple, julienned and tossed with apple jus

1. Cut the apple tarte in half. Place one half on a plate with a pastry triangle against the cut side.

2. Place an apple sauce disc next to the tarte and wrap apple slices around three-quarters of the disc. Top with sabayon, granité, and some julienned apple.

3. Place some julienned apple on the plate. Top with apple confit and cranberry compote. Drizzle with cranberry jus and Calvados anglaise.