Alice Wright's walnut and apple tart is paired with a delicate walnut tuille, sweet caramelised apples and soft mascarpone mousse.
Preheat oven to 150C.
For the Caramelised Apples, slice apple thinly then cut into neat rounds using a 5cm round cutter. Set aside.
Place the cream into a small saucepan and heat to just below boiling point. Remove from the heat.
Place the sugar into a saucepan over a medium heat. Melt the sugar, swirling the pan occasionally until deep golden in colour. Carefully add the hot cream and whisk until combined.
Add the apple rounds and reduce the heat to low. Poach the apples for 10 minutes, turning over after 5 minutes.
Once the apples are tender, remove from the saucepan and set aside on a sheet of baking paper to cool slightly.
Add butter to the caramel, whisk to combine and season with salt. Spoon a little over the apples then set the remainder aside to serve.
For the Breton Shortbread Biscuit and Crumb, place the butter and sugar into the bowl of an electric mixer fitted with a paddle attachment. Beat until pale and fluffy. Add egg yolks and beat for a further minute. Add the dry ingredients, except for the walnuts and mix until just combined.
Roll out on a sheet of baking paper to 8mm thick. Lift onto a baking tray and bake until golden brown.
Remove from the oven and while still hot, use a 4cm round cutter to cut 16 rounds. Set the shortbread aside to cool.
Using the end of a rolling pin, crush the shortbread offcuts to achieve a fine crumb.
Add roasted chopped walnuts to the crumb and set aside for plating.
For the Walnut Praline, place the sugar into small saucepan and place over a medium heat. Allow sugar to melt, swirling pan occasionally until deep golden in colour. Remove from the heat
Add the roasted walnuts and toss to coat. Set aside on a silicone mat to cool. Reserve 8 walnuts for plating then blend the remainder to form a smooth paste.
For the Walnut Praline Mascarpone Mousse, place gelatine into a bowl, cover with cold water and set aside to soften. Drain and squeeze to remove excess water. Set aside.
Place 50g mascarpone into a small saucepan over low heat and allow to melt. Remove from the heat.
Add the softened gelatine and stir until dissolved.
Place the remaining mascarpone and the cream into the bowl of a stand mixer fitted with a clean whisk attachment. Whisk to soft peaks and set aside.
Place the eggs into the clean bowl of an electric stand mixer fitted with a clean whisk attachment. Whisk until thick and pale.
Meanwhile, place the sugar and 40g water into a saucepan over low heat. Heat to 117C then pour into the eggs, whisking continuously until thick and cool.
Fold through the remaining mascarpone and cream gently. Fold through the gelatine and mascarpone mixture, vanilla and walnut praline paste, to taste. Transfer to a bowl and set aside in the fridge to set.
For the Walnut Tuille, place ingredients, except for walnuts, into a medium bowl and mix together until smooth. Spread mixture to a thickness of 2mm on a lined baking tray and sprinkle with walnuts.
Bake until golden brown, about 10 minutes. Remove from the oven and allow to cool before breaking into shards to serve.
To serve, spoon 3 small rounds of crumb on each serving plate. Top each with a small quenelle of mousse. Add 2 pieces of shortbread and top each with a piece of apple. Add shards of tuille and garnish with edible flowers and leaves.