Apple Jam Mont Blanc Pastry Recipe

Make Dough

In a large bowl, whisk together 2 cups flour, 2 tbs sugar, and 1/4 tsp salt. Add 3/4 cup cold cubed butter. Using a pastry cutter or fingertips, cut butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces remaining.

Sprinkle 3 tablespoons cold water over the mixture, fold gently until dough just comes together. Do not overwork. Gather into a disk, wrap in plastic, and chill 30 minutes.

Roll and Bake

Preheat oven to 375°F (190°C). On a lightly floured surface, roll dough to 1/8-inch thickness. Cut into 8 rounds (about 3.5–4 inches) or press into tartlet pans. Place into a mini muffin or tartlet tin if making individual shells. Prick bottoms with a fork, line with parchment and weights (or dried beans). Chill 10 minutes in fridge.

Brush edges with beaten egg for color. Bake for 12–15 minutes until golden. Remove weights and bake an additional 3–5 minutes if bottoms look slightly raw. Cool on a rack completely before filling.

Cook Apples

In a medium saucepan, combine 3 cups finely diced apples, 1/2 cup granulated sugar, 2 tbs brown sugar, 2 tbs water, 1 tbsp lemon juice, 1/2 tsp cinnamon, and 1/8 tsp nutmeg. Stir to combine.

Bring to a gentle simmer over medium heat. Reduce heat to medium-low and cook, stirring occasionally, until apples are very soft and the liquid has thickened into a jammy consistency, about 20–25 minutes. Mash lightly with a spoon or potato masher for a smoother jam, leaving some small fruit pieces for texture.

If you prefer a thicker jam, stir in 1 tsp pectin and simmer 1–2 more minutes. Taste and adjust sweetness or lemon. Remove from heat and cool to room temperature before using.

Prepare Chestnut Paste

Place 1 1/2 cups sweetened chestnut purée into a bowl. Add 2 tbs softened butter, 2 tbs powdered sugar, and 1/2 tsp vanilla extract. Beat with a hand mixer or whisk until smooth and slightly fluffy. If the paste is too thick to pipe, add up to 1 tablespoon milk, 1/2 tsp at a time, to loosen to a pipeable consistency.

Transfer chestnut mixture to a piping bag fitted with a small round or spaghetti tip (or a zip-top bag with a small corner cut) for creating Mont Blanc strands.

Make Whipped Cream

In a chilled bowl, whip 1 cup very cold heavy cream with 1 tbs powdered sugar and 1/4 tsp vanilla extract (and 1 tsp lemon zest if using) until soft to medium peaks form. Keep chilled.

Assemble Pastries

Take cooled pastry shells. Spoon about 1 tablespoon of cooled apple jam into each shell, spreading an even layer but leaving a small well at center for cream.

Pipe or spoon about 1 to 1 1/2 tablespoons of whipped cream onto the center of the jam in each tartlet.

Pipe the chestnut paste over the whipped cream using back-and-forth motion to create Mont Blanc 'noodles' that cover the cream and form a small peak in the center. Aim for about 2 to 3 tablespoons chestnut paste per pastry, depending on size.

Garnish each pastry with a sprinkle of toasted sliced almonds and a small mint leaf if desired. Chill assembled pastries 15–30 minutes to set before serving. Serve chilled or at cool room temperature.