Burned apple tart is a bold reimagination of tradition – where caramelised smoke meets silken mousse and fragrant speculaas. This dessert features two layers of apple compote infused with Cognac and blowtorched apple skins, nestled within a crisp tart shell. A white chocolate apple mousse envelops one compote insert, while the other crowns the creation. It’s a tart that whispers of autumn orchards, fire-kissed skins, and quiet elegance.
Burned Apple Tart Video Tutorial
For a visual walkthrough of this refined burned apple tart recipe, the video guide offers a complete breakdown of each stage – from blowtorching the apple skin for the compote to assembling the mousse-filled tart with layered inserts. It’s designed to help you follow along with confidence, showing key techniques, textures, and timing so you can replicate every detail with professional finesse. Whether you’re refining your plating or prepping components for batch production, this tutorial ensures precision across all steps. Watch now to bring the full recipe to life in your kitchen.
Cognac & Burned Apple Tart
Ingredients
Burned apple skin compote (two 15 cm inserts)
- 210 g apple purée
- 20 g lemon juice
- 220 g diced apples
- 60 g sugar
- 15 g Cognac
- 4 g powdered gelatine
- 20 g water
Apple mousse (560 ml)
- 2 g powdered gelatine
- 10 g water
- 230 g white chocolate
- 110 g apple purée
- 15 g lemon juice
- 200 g heavy cream
Instructions
Burned Apple Skin Compote
- Bloom the gelatine in cold water and set aside.
- Peel and dice the apples into small cubes, then coat with lemon juice to prevent oxidation.
- Blowtorch the apple skins until deeply charred, or place them under the top oven grill at maximum temperature until well burned. Set aside.
- In a saucepan, pour in the apple purée, followed by sugar and Cognac.
- Add the diced apples and the burned apple skins.
- Bring the mixture to a gentle simmer and cook for 2–3 minutes to develop flavour and start softening the apples.
- Remove from heat and allow the compote to rest in the warm pan for a few minutes so the apples continue to soften.
- Return to heat and bring back to a low simmer.
- Add the bloomed gelatine and stir until fully dissolved.
- Let the compote cool down to room temperature, then pour into two 15 cm silicone moulds or cake rings lined with cling film.
- Freeze for at least 4–5 hours, or until fully set.
Apple Mousse
- Bloom gelatine in cold water and set aside.
- Semi-whip the heavy cream, then refrigerate until needed.
- Melt white chocolate in the microwave in short intervals (20–30 seconds), stirring between rounds to prevent burning. Alternatively, melt gently over a bain-marie.
- In a small saucepan, combine apple sauce and lemon juice. Bring just to the edge of a simmer – do not boil.
- Gradually whisk the hot apple mixture into the melted white chocolate until smooth and glossy.
- Let the mixture cool down to approximately 25-30°C (77–86 °F).
- Fold in the semi-whipped cream carefully to maintain volume and create a light mousse.
- Pipe or spoon the mousse to fill half of the tart shell.
- Insert the smaller apple compote insert into the centre, pressing gently.
- Add more mousse to fill the tart to the top.
- Place the second apple compote disc on top as a finishing layer.
- Defrost in the fridge for at least 4 hours until the texture is silky and set.
- Decorate with the reserved burned apple skin for contrast and aroma.
Video
Notes
Burned Apple Tart Recipe: Speculaas Shortcrust Shell
This Burned Apple Tart recipe begins with a crisp, aromatic speculaas shortcrust shell — crafted from a blend of cinnamon, cloves, ginger, nutmeg, and white pepper as outlined in the speculaas shortcrust spice mix, built on the foundation of a classic shortcrust pastry for structure and delicate snap.
Best Tart Ring for Your Tart Shell – Testing and Comparison
In this video, I compare and test different tart rings to show how each one performs when working with tart shells. You’ll see how various designs behave during baking, how they affect shape, and how cleanly they release after baking. This helps you understand whether upgrading your equipment actually improves your results or if your current setup is already sufficient.
Watch the full breakdown:
For a fast and reliable shortcrust foundation used in this tart, follow the full method here: https://andbonbons.com/shortcrust-pastry-recipe/ If you want to expand into other flavour variations, there are several directions that can match different tart concepts:
- A deeper hazelnut variation that intensifies nut flavour across the base – https://andbonbons.com/hazelnut-shortcrust-pastry/
- A chocolate shortcrust with rich cocoa depth, ideal for creamy or fruit-based fillings – https://andbonbons.com/chocolate-shortcrust-pastry-recipe/
- A speculaas shortcrust with warm spice notes like cinnamon and clove for a more aromatic profile – https://andbonbons.com/speculaas-shortcrust-pastry/
For a full range of modern tart ideas and flavour combinations, explore here: https://andbonbons.com/category/tart-recipes/
Expanding Beyond Tarts – Chocolate and Confectionery Basics
Looking to expand your sweet treat creations beyond tarts, explore the chocolate and confectionery basics here: https://andbonbons.com/category/confectionery/ This section covers essential techniques and building blocks that let you move beyond entremets into more playful, hand-held desserts. From layered chocolate bars to filled confections, you can apply the same principles of balance and texture on a smaller scale. It also opens the door to creating your own versions of classics like wagon wheels, Snickers-style bars, gianduja-based treats, and other structured chocolate confections with professional-level control and consistency.
Craving more behind-the-scenes moments, step-by-step videos, and sneak peeks of upcoming recipes? Join me on Instagram @andbonbons for a closer look at the process, pastry tips, and plenty of chocolate inspiration.