Servings: 12

Vanilla Bavaroise: subheading: Vanilla Bavaroise:
4 g gelatine 4 g gelatine
30 g cold water 30 g cold water
2 egg yolks 2 egg yolks
60 g sugar 60 g sugar
2 teaspoons vanilla paste 2 teaspoons vanilla paste
140 g milk 140 g milk
200 g heavy whipping cream 200 g heavy whipping cream
 
Apple Butter: subheading: Apple Butter:
5 pounds apples (can substitute a few pears for apples) 5 pounds apples (can substitute a few pears for apples)
¼ cup water ¼ cup water
 
Spices Apples: subheading: Spices Apples:
2 apples 2 apples
20 g sugar 20 g sugar
20 g butter 20 g butter
Pie spice, to taste Pie spice, to taste
 
Crust: subheading: Crust:
1 cup (4 ounces) almond flour 1 cup (4 ounces) almond flour
½ cup (2 ounces) cornstarch ½ cup (2 ounces) cornstarch
⅓ cup (2⅓ ounces) sugar ⅓ cup (2⅓ ounces) sugar
½ teaspoon table salt ½ teaspoon table salt
6 tablespoons unsalted butter, melted and cooled 6 tablespoons unsalted butter, melted and cooled
¾ teaspoon almond extract ¾ teaspoon almond extract

Vanilla Bavaroise: subheading: Vanilla Bavaroise:
Soak gelatine in cold water.
Whisk egg yolks, sugar and vanilla paste in a bowl.
In a saucepan, bring milk to a boil.
Pour milk over egg mixture and whisk.
Put back milk and egg mixture in saucepan and heat mixture to 84°C, whisking constantly.
Pour mixture in a bowl, and whisk in gelatine.
Put mixture in fridge until temperature hits 25°C.
Beat heavy cream until soft peaks to make a chantilly.
Slowly incorporate cooled milk and egg mixture into the chantilly.
Pour bavaroise into a mold and freeze for at least 4 hours, or overnight.
Apple Butter: subheading: Apple Butter:
Core the apples and cut them into quarters.
Add apples and water to Instant Pot.
Cover and cook for 20 minutes at high pressure.
Naturally release pressure.
Puree the contents of the pot with an immersion blender.
Press sauté and adjust to low. Cook uncovered for 15 to 45 minutes, stirring occasionally, until the apple/pear butter thickens to preferred consistency.
Spiced Apples: subheading: Spiced Apples:
Cut apples in small cubes (1.5 cm).
Melt butter in a sauce pan.
Add apples, sugar and pie spice, and mix.
Cook for 15 minutes, mixing from time to time.
Let apples cool.
Crust: subheading: Crust:
Heat oven to 350°F degrees.
Whisk flour, cornstarch, sugar, and salt in bowl until well combined.
Add melted butter and almond extract and stir until uniform dough forms.
Crumble two-thirds of mixture over bottom of 9-inch tart pan with removable bottom. Press dough to even thickness in bottom of pan.
Crumble remaining dough and scatter evenly around edge of pan. Press crumbled dough into sides of pan.
Press edges to even thickness.
Place pan on sheet and bake until crust is golden brown, about 20 minutes, rotating halfway through.
Let crust cool.
Assembly: subheading: Assembly:
Pour some of the apple butter into cooled crust, and spread evenly.
Layer spiced apples over apple butter.
Extract the frozen vanilla bavaroise from the mold and place it over spiced apples.
Place tart in the fridge for at least 6 hours

Make vanilla bavaroise and apple butter the day before.  Make vanilla bavaroise and apple butter the day before.
Make spiced apples, crust, and assemble at least 6 hours before serving.  Make spiced apples, crust, and assemble at least 6 hours before serving.