Jul 14 2026
Restaurants›Herons›Apple Tart Recipe

Apple Tart Recipe

Inspired by Herons
Time3h
Serves8

Brown butter almond crumb tart, cider gelee, yuzu jam, sorbet

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Tart Crust

Brown Butter Almond Crumb

Cider Gelee

Yuzu Jam

Sorbet

Method

Tart Crust

  1. 1

    Prepare the Tart Crust

    In a bowl, whisk together the flour, powdered sugar, and salt. Add the egg yolk and browned butter, mixing until a dough forms. Press the dough into a tart pan evenly. Prick the bottom with a fork and chill for 30 minutes.

  2. 2

    Bake the Tart Crust

    Preheat oven to 350°F (175°C). Bake the crust for 15-20 minutes, or until lightly golden. Let it cool completely.

Brown Butter Almond Crumb

  1. 3

    Prepare the Brown Butter Almond Crumb

    In a saucepan, melt 0.5 cup unsalted butter over medium heat until browned. In a bowl, combine almond flour, brown sugar, all-purpose flour, and salt. Pour in the browned butter and vanilla extract, mixing until crumbly.

  2. 4

    Bake the Crumb

    Spread the crumb mixture over the cooled tart crust. Bake for an additional 15-20 minutes until the crumbs are golden brown. Let cool.

Cider Gelee

  1. 5

    Prepare the Cider Gelee

    Soak the gelatin sheets in cold water for about 5 minutes. In a saucepan, heat the apple cider and sugar until dissolved. Remove from heat and stir in the softened gelatin until fully dissolved.

  2. 6

    Set the Gelee

    Pour the warm cider mixture into a mold or dish and refrigerate until set, about 4 hours.

Yuzu Jam

  1. 7

    Prepare the Yuzu Jam

    In a saucepan, combine yuzu juice, sugar, and lemon juice. Bring to a boil, then add pectin and cook for an additional 5 minutes, stirring continuously.

  2. 8

    Cool and Store

    Remove from heat and let the jam cool before transferring to a jar. Refrigerate for at least 2 hours before use.

Sorbet

  1. 9

    Prepare the Sorbet Base

    In a saucepan, combine water and sugar. Heat until sugar is fully dissolved. Remove from heat and mix in the fruit puree and lemon juice.

  2. 10

    Chill and Freeze

    Chill the mixture in the refrigerator for at least 1 hour. Then, churn it in an ice cream maker according to the manufacturer's instructions, or freeze in a container, stirring every 30 minutes until frozen.

More from Herons