A French type of apple pie, Tarte Bagnarde is a special gourmet recipe conceived by Chef Roland Pierroz, head chef at the famous Hotel Rosalp. Named after the French term “Bagnarde,” which translates to imprisonment or a person convicted of a crime, this kind of apple tart is topped with a generous amount of whipped cream, covering the apples completely and hence “imprisoning” the apples. Following a few techniques shared by Chef Pierroz, tarte bagnarde can be made at your own home. According to chef Pierros, many people visit the hotel restaurant just to order the Bagnarde pie. Serve Bagnarde apple pie with a big scoop of vanilla ice cream or gruyere cream.
Choose firm, crisp and slightly tart apples for making a delicious pie. The tartness of the apples is perfectly complemented by the sugar, spices, and glazing. The apples should not turn into a watery mush when baking and should hold their shape well even after long hours of cooking over high heat. The best kinds of apples will turn tender and melt in the mouth with a hint of crunch. Some of the best kinds of apples for making apple pie include Cortland, Braeburn, Golden Delicious, Granny Smith, Fuji, Rome Beauty, Northern Spy, Jonagold, Pippin, Winesap, Gravenstein, York Imperial, Gala, and Orin.
The puff pastry should already be made beforehand. You can buy premade puff pastry in the grocery or bakeshop or make your own at home using favorite recipe. This French apple pie is decorated with almonds to give it crunch and flavor. The Gruyere cheese contrast finely with the sweet and tart apples and spices, and complement the flaky golden brown and buttery pastry. Served with vanilla ice cream, this gourmet dessert is dangerously delicious. Make this for a special someone on a special occasion.
Ingredients
1/2 lb. puff pastry with butter
1 oz. almond powder
2 apples
2/3 cup cream
3 ½ tablespoons sugar
¼ tablespoon cinnamon powder
powdered sugar
1. Peel the apples, quarter, remove the core, and then slice thinly.
2. On a round pastry, place a circular mold at the middle then spread the almonds around evenly. Remove the mold and arrange the apples around the circle of almonds, arranging it into a swirl. Bake the pie in a preheated 450 degrees F oven.
3. Mix some cream, sugar, and cinnamon then reduce in low heat. When the pie is about two-thirds cooked (about 10 minutes), add the reduced mixture then put it back in the oven till cooked (which will take about another 10 minutes).
4. Finish it off with multiple glazing. Start the first glazing by putting icing sugar around the edges. Put it on a salamander oven. Add ungrounded almonds around the edges then add another coating of icing sugar. Put it back in the salamander oven until caramelized and crunchy.
5. Serve it with a double gruyere cream, to add the smoothness as well as vanilla ice cream. Bon appétit!
Choose firm, crisp and slightly tart apples for making a delicious pie. The tartness of the apples is perfectly complemented by the sugar, spices, and glazing. The apples should not turn into a watery mush when baking and should hold their shape well even after long hours of cooking over high heat. The best kinds of apples will turn tender and melt in the mouth with a hint of crunch. Some of the best kinds of apples for making apple pie include Cortland, Braeburn, Golden Delicious, Granny Smith, Fuji, Rome Beauty, Northern Spy, Jonagold, Pippin, Winesap, Gravenstein, York Imperial, Gala, and Orin.
The puff pastry should already be made beforehand. You can buy premade puff pastry in the grocery or bakeshop or make your own at home using favorite recipe. This French apple pie is decorated with almonds to give it crunch and flavor. The Gruyere cheese contrast finely with the sweet and tart apples and spices, and complement the flaky golden brown and buttery pastry. Served with vanilla ice cream, this gourmet dessert is dangerously delicious. Make this for a special someone on a special occasion.
Ingredients 1/2 lb. puff pastry with butter
1 oz. almond powder
2 apples
2/3 cup cream
3 ½ tablespoons sugar
¼ tablespoon cinnamon powder
powdered sugar
1. Peel the apples, quarter, remove the core, and then slice thinly.
2. On a round pastry, place a circular mold at the middle then spread the almonds around evenly. Remove the mold and arrange the apples around the circle of almonds, arranging it into a swirl. Bake the pie in a preheated 450 degrees F oven.
3. Mix some cream, sugar, and cinnamon then reduce in low heat. When the pie is about two-thirds cooked (about 10 minutes), add the reduced mixture then put it back in the oven till cooked (which will take about another 10 minutes).
4. Finish it off with multiple glazing. Start the first glazing by putting icing sugar around the edges. Put it on a salamander oven. Add ungrounded almonds around the edges then add another coating of icing sugar. Put it back in the salamander oven until caramelized and crunchy.
5. Serve it with a double gruyere cream, to add the smoothness as well as vanilla ice cream. Bon appétit!
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