Apple Jam Mont Blanc Pastry Recipe
Make Apple Jam Mont Blanc Pastry Recipe in just 2h 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sweet Pastry Shells
Apple Jam Filling
Chestnut Purée (Mont Blanc Paste)
Whipped Cream
Assembly & Finish
Method
Sweet Pastry Shells
- 1
Make dough
In a large bowl, whisk together the all-purpose flour, powdered sugar and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- 2
Bind dough
Whisk the egg yolk with the ice water and vanilla. Sprinkle the egg mixture over the flour-butter mix and gently fold with a spatula until dough just comes together. If it seems dry, add up to 1 more tablespoon ice water, one teaspoon at a time.
- 3
Chill and roll
Turn the dough onto a lightly floured surface, press into a flat disk, wrap tightly in plastic and refrigerate for at least 30 minutes (up to 2 hours). When chilled, roll the dough out to about 1/8-inch thickness and cut into rounds to fit 4 small tartlet pans or small fluted rings (makes about 6–8 shells depending on size). Gently press dough into pans, trim edges, and dock (prick) the bottoms with a fork.
- 4
Blind bake
Preheat oven to 350°F (175°C). Line shells with parchment and fill with pie weights or dried beans. Bake 12–15 minutes until edges set. Remove weights and parchment and bake another 6–8 minutes until golden and fully set. Let shells cool on a rack. If using apricot glaze, brush a thin layer of warmed apricot jam inside cooled shells to seal (optional).
Apple Jam Filling
- 5
Prepare apples
Place the finely diced apples, granulated sugar, lemon juice, lemon zest, ground cinnamon, and 2 tablespoons water in a medium saucepan. Stir to combine.
- 6
Cook to jam consistency
Bring the mixture to a gentle simmer over medium heat. Cook, stirring frequently, until the apples break down and the mixture thickens to a jam-like consistency, about 15–20 minutes. If using pectin, sprinkle it in during the last 2 minutes and stir vigorously to incorporate. Taste and adjust sugar or lemon if needed. Remove from heat and allow to cool to room temperature; the jam will thicken further as it cools.
- 7
Optional smoothness
If you prefer a smoother jam, pulse the cooled apple jam a few times in a food processor or use an immersion blender for a couple quick bursts, leaving some small apple pieces for texture.
Chestnut Purée (Mont Blanc Paste)
- 8
Prepare chestnut purée
In a medium bowl, combine the canned sweetened chestnut purée with the softened butter, powdered sugar and vanilla. Use a rubber spatula to mix until smooth and homogeneous. If mixture is too stiff for piping, add milk or cream 1 teaspoon at a time (up to the 2 tablespoons indicated) until it reaches a pipeable, slightly loose paste.
- 9
Transfer for piping
Fit a piping bag with a 2–3 mm round or vermicelli tip (or a multi-hole Mont Blanc tip if available). Spoon the chestnut paste into the bag, smoothing it down so there are no large air pockets.
Whipped Cream
- 10
Whip cream
Chill a mixing bowl and the whisk (optional) for 10 minutes. Pour the chilled heavy cream into the bowl, add powdered sugar and vanilla, then whip with an electric mixer on medium-high speed until soft peaks form. Do not overbeat; you want stable but light whipped cream for the center of each tart.
- 11
Fill piping bag
Transfer whipped cream to a clean piping bag fitted with a round tip (or leave unbagged and spoon). Keep chilled until assembly.
Assembly & Finish
- 12
Fill pastry shells
Place cooled pastry shells on a work surface. Spoon about 1 to 1 1/2 tablespoons of the cooled apple jam into the bottom of each shell, spreading to an even layer but leaving room for cream and chestnut paste.
- 13
Add whipped cream
Pipe or spoon a dollop (about 1 tablespoon) of the whipped cream on top of the apple jam in each shell, creating a small mound that will support the chestnut purée strands.
- 14
Pipe chestnut purée
Using the piping bag fitted with the small round/vermicelli tip, pipe the chestnut purée in continuous thin strands over the whipped cream, starting at the center and spiraling outward and down to cover the cream, forming the classic Mont Blanc dome. Build to about 1 to 1 1/2 inches tall, finishing with a small peak or swirl.
- 15
Garnish and glaze
If desired, warm the apricot jam slightly and brush a little around the inner edge of each pastry shell before assembly or lightly brush the chestnut strands for a subtle shine (use sparingly). Top each dome with a whole candied chestnut or a few toasted chopped chestnuts. Dust lightly with confectioners' sugar just before serving.
- 16
Serve
Chill assembled pastries for 15–30 minutes to let flavors meld and to firm the chestnut paste, then serve at cool room temperature. Store refrigerated in an airtight container for up to 2 days (best the day of assembly).