Dessert · Season 14

Taffety Tart

Name: Taffety Tart
Ingredients: 15g fennel seeds; 11g pectin NH; 550g golden caster sugar; 250g unsalted butter, diced, room temperature; 500g apple juice; 50g verjus du Perigord; 469g unsalted butter, diced, room temperature (A); 188g T55 flour (A); 200g water; 103g unsalted butter (B); 1.2g white vinegar; 469g T55 flour (B); 18.8g table salt; T55 flour, for dusting; 3 apples; cooled caramel; 125g unsalted butter, room temperature; 82.5g golden caster sugar; 37.5g egg yolks; 145g plain flour; 2g table salt; 1.2g baking powder; 0.5g vanilla powder; 450g milk; 2 vanilla beans, seeds scraped, discard pods; 1 coffee bean; 72g light brown sugar; 45g egg yolks; 28g skimmed milk powder; 112g thickened cream

Heston Blumenthal

12 Jul 2022

View full method on 10 Play ↗ Open in The Pass

Components

Ingredients

Season

Ingredients

Caramel

15gfennel seeds

11gpectin NH

550ggolden caster sugar

250gunsalted butter, diced, room temperature

500gapple juice

50gverjus du Perigord

Puff Pastry

469gunsalted butter, diced, room temperature (A)

188gT55 flour (A)

200gwater

103gunsalted butter (B)

1.2gwhite vinegar

469gT55 flour (B)

18.8gtable salt

T55 flour, for dusting

Poached Apples

3apples

cooled caramel

Vanilla Biscuits

125gunsalted butter, room temperature

82.5ggolden caster sugar

37.5gegg yolks

145gplain flour

2gtable salt

1.2gbaking powder

0.5gvanilla powder

Vanilla Ice Cream

450gmilk

2vanilla beans, seeds scraped, discard pods

1coffee bean

72glight brown sugar

45gegg yolks

28gskimmed milk powder

112gthickened cream

82gGreek yoghurt

Crystalised Rose Petals

30gcaster sugar

55gpasteurised egg whites

27.5gacacia gum

4 dropsrosewater

Red rose petals

Tatin

Cold Poached Apples

200gcold poaching caramel

Rose Cream

1ggold leaf gelatine

25gpure icing sugar, sieved

125ghung yoghurt

15gthickened cream

1.6grosewater

Apple Caramel Gel

15ggolden caster sugar

2.6gpectin jaune

250gPoaching Caramel, fat removed (from Poached Apples)

85gwater (A)

3.6gmalic acid

5gwater (B)

Apple Fluid Gel

840gwater

285gspray-dried apple

4.5gmalic acid

5bay leaves

10.5ggellan F

1.5gcalcium

3gmalic acid

Candied Lemon Zest

10glemon zest peelings, pith removed

300gwater

25gcaster sugar

12.5gglucose syrup

1lemon

Arlettes

Puff Pastry dough

pure icing sugar, for dusting

Crumble Topping Elements

250gblanched almonds

60gunsalted butter, diced, room temperature

7.5gsalt flakes

0.8gvanilla powder

17.5gfennel seeds

12.5ggolden caster sugar

15gCrystallised Fennel Seeds

50gAlmond Praline

10gBrown Butter

2gVanilla Salt

75gfeuilletine

12.5gspray-dried apple

Garnish

1baby fennel

50gapple juice

2Crystalised Rose Petals

To Plate

1Vanilla Biscuit

1Apple Caramel Gel

1Tatin

2Arlettes

Rose Cream

Apple Fluid Gel

Crumble Topping

Lemon segments

shaved fennel

fennel fronds

Candied Lemon Zest

Crystalised Rose Petal pieces

Vanilla Ice Cream

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

Fennel SeedsCaster SugarUnsalted ButterFlourWhite VinegarAppleEgg YolkBaking PowderVanilla BeanCoffee BeansThickened CreamRosewaterGold Gelatine LeavesLemonDessert

Recipe by Heston Blumenthal, Season 14. Originally published by Network 10 on 12 Jul 2022.

Original on 10 Play ↗