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  • Serves
    4
  • Time
    20 minutes
    Cooking time5 minutes
  • Main product
    Spanish truffle
  • Ideas for
    A Dinner
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    A Sweet Tooth
    Veggies

Recipe

Black truffle and apple pie

(Tarta de trufa negra y manzana)

Author: Roncero, Paco    Difficulty: Difficult  

 

  • Spanish recipe: Black truffle and apple pie. Photo by: Toya Legido /©ICEX.

    Spanish recipe: Black truffle and apple pie. Photo by: Toya Legido /©ICEX.

Wine Match
María José Huertas

José Pariente 2006 (DO Rueda), from Dos Victorias. As aromatic as the dish and as fresh as the apple.

Chef's Remark

When I discovered filo dough, which is similar to puff pastry, I was reminded of a dish from days gone by–truffle en croûte. In my version, I add a touch of freshness with apple. This is a very light dish, one that we include in our tasting menu.

Ingredients
Metric System Units

For the filo dough millefeuille:
2 sheets filo dough
black truffle oil
For the apple juice:
500 gr Granny Smith apple
For the apple jelly:
2 gr agar agar
250 ml fresh apple juice
For the apple cubes:
200 gr Granny Smith apple
For the slices of black truffle:
25 gr black truffle
50 ml black truffle oil
Maldon salt

Imperial UK Units

For the filo dough millefeuille:
2 sheets filo dough
black truffle oil
For the apple juice:
1 lb Granny Smith apple
For the apple jelly:
2 gr agar agar
8.875 fl. oz fresh apple juice
For the apple cubes:
7 oz Granny Smith apple
For the slices of black truffle:
0.875 oz black truffle
1.75 fl. oz black truffle oil
Maldon salt

US Units

For the filo dough millefeuille:
2 sheets filo dough
black truffle oil
For the apple juice:
1.125 lb Granny Smith apple
For the apple jelly:
2 gr agar agar
1 cup fresh apple juice
For the apple cubes:
0.875 cup Granny Smith apple
For the slices of black truffle:
25 gr black truffle
0.25 cup black truffle oil
Maldon salt

     
     
     
Preparation

Prepare a pot of boiling water. Core the apples and cut each into 8 segments. Dip into boiling water for 5 seconds, drain and refresh in iced water. Liquidize the apple and place the liquid in a tall, narrow container. Chill in the freezer until the solids have risen. Remove with a slotted spoon. Pour the juice through a cloth filter.

For the apple jelly

Mix the apple juice and the agar-agar. Bring to a boil over a medium heat and skim. Leave to set in a flat dish 0.5 cm (1/4 in) deep for at least 3 hours. Cut into 10 x 5 cm (4 x 2 in) rectangles.

For the filo dough millefeuille

Brush off any loose flour from the filo dough sheets. Then brush one sheet with black truffle oil and top with another. Repeat with a third sheet. Cut into 10 x 5 cm (4 x 2 in) rectangles and arrange on two silpats. Place another silpat over the top to prevent the dough from rising. Bake at 210ºC / 410ºF until golden (3 or 4 minutes).

For the apple cubes

Cut the peeled apple into 0.5 cm (0.2 in) cubes. Place between sheets of moistened paper to prevent oxidation.

For the black truffle wafers

Wash the black truffles under a thin stream of water, scrubbing with a brush. Scrape with a sharp knife to remove the rough parts. Cut with a mandolin into 0.1 cm (0.04 in) slices. Dress with the black truffle oil and season with salt.

Presentation

Place the filo dough in the center of a dish. Top with jelly cubes. Arrange 15 apple cubes on top of the jelly, in 3 rows of 5 cubes. Place a truffle wafer on top, covering the jelly and apple. Heat under a salamander for 6 or 7 seconds to lightly cook the truffle. Finish by sprinkling the truffle with a little Maldon salt and black truffle oil.

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