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Food

Fruit Tart Finishing: Modern Apple Presentation

Dominique Ansel

Lesson time 12:42 min

Chef Dominique demonstrates his creative methods for piping pastry cream and peeling apples, as well as how to incorporate color and pattern to assemble an apple tart that is as visually arresting as it is delicious.

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Dominique Ansel
Teaches French Pastry Fundamentals
James Beard Award-winning pastry chef Dominique Ansel teaches his essential techniques for making delicious pastries and desserts in his first-ever online class.
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When I think of decorating pastry, I always look outside of the pastry world. I always talk about contrasts in food-- contrasts of textures, contrasts of flavors, but also, contrasts of colors. Decorating a tart or finishing something is like putting makeup on. You don't want to put too much. You don't want to overdo it. The type of rendition that I like is always going to be modern-- a nice ombre of color, thin slice, and beautifully presented. Holiday season is one of my favorite time of the year. At the bakery, we do hundreds and hundreds of pies. There is so many chefs in the kitchen. And we're so busy. Every fridge is full. And the time of the year where we have a lot of apples. Everyone's peeling apples. And everyone's trying to go as fast as they could. And this is when I start thinking to myself that there's tools that could help us peeling apples faster. This is not something conventional that I'm going to show you-- something a little creative that I've made on my own. If you are going to do it at home, just be careful. So essentially, I took an apple peeler-- a classic one with the handle. I removed the handle and I put a power drill on the back. So for this always cool apple peeler, usually, we crank the handle, and we turn it very slowly. I decided to add a power drill on the back to go much faster. When the team first saw me doing this, they thought I was crazy, that I was going to hurt myself. And of course, you've got to be very careful with this. You got to start very slow in the beginning to get it to catch on the peeler. And then you can go really fast. And you get your apple peeled very quickly. Here we go. Just less than three seconds. I'm a little messier. But of course, keep it clean at home. A strawberry tart might be a little bit classical. But I want to show you a fun way of using tools to finish this apple tart, and also, a fun way of decorating it. So when I think of decorating pastry, I always look outside of the pastry world. And in that case, pottery-- pottery art is something I'm fascinated with. And today, I've brought this pottery wheel. I'm going to show you a fun way of decorating an apple tart. We're going to start with our tart shell that is blind bake. and put the pastry cream on the bottom. So this pastry cream can easily be flavored with cinnamon, which goes very well for the holiday season with apple. And you can also do an apple compote or apple butter that goes on the bottom of the tart shell. So once we have our cream-- our pastry cream-- that fill the entire tart shell, we're going to place it in the center of the wheel. So here, I've prepared ahead of time just some whipped cream at 10% to 20% of sugar, depending on how you like it. I placed it in the piping bag. And I have a really fun tip. So this tip is called a tip. is a French classical cake that is finished with this strange tip that is-- that looks almost like a plain ...


The Art of French Pastry

Celebrated for his innovative twists on classic desserts, Cronut® creator and James Beard Award-winner Dominique Ansel has been called the “world’s best pastry chef.” In his MasterClass, Dominique teaches his essential techniques for perfect pastries. Learn baking and more with his precise methods, add classic recipes to your repertoire, and explore texture and flavor inspirations to delight friends and family with your own decadent desserts.



Reviews

4.7
Students give MasterClass an average rating of 4.7 out of 5 stars.

Ansel is very calm, collected, detailed. Kinda helped that he was a bit slow on demonstrating things because I really understood all of his explanations.

I learned so much. Tempering chocolate was so helpful. Tart crust techniques was helpful. A fermented starter was helpful. I can do these things at home!

Great class. The presentation was very clear and beautifully filmed.

This class has really encouraged me to be more creative with my baking.


Comments

Michael D.

Loved the instruction, please show cutting the finished beautiful tart otherwise not really completed.

Andrea Mariana B.

I was laughing and was so impressed with his improvised fast apple peeler!!! hahahaha this chef is so fun to watch. seems very emphatetic and so funny and innovative!!!

A fellow student

Very professional baker...very detail and teach you how to make everything from basic...great instructor...

Rosemarie B.

I love this lesson, it has taken the mystery out of making great tarts which I love and made very well, now I make them like a pro:). Thank you for this amazing teaching and presentation. The whole class was top-notch, I learned a lot, thank you thank you thank you

Corey W.

Great lesson. I might recreate the apple tarte for my businesses lunchroom as the logo resembles a curled apple peel.

Valerie T.

If you don't have a pottery wheel, I've also found that a record player can work in similar situations.

Julie M.

I took this lesson and it was delicious the first day but the pastry cream became runny day 2 and so on. Did anyone else have this trouble?

Vivienne Y.

Could I ask if anyone had issues slicing through both tarts? They look like a challenge to cut neatly without the cream spilling out and the strawberry smooshed into the cream. Thank you.

Nancy A.

Ok I got to try this recipe and I did not have the NH glaze he mentioned so was very worried about apples browning so I soaked them in salted water for 10 minutes and then rinsed them to stall browning. I them sautéed them for 3 minutes in 1 Tbsp of butter to soften them just a tad as I was worried about making a mess trying to cut through it as several of us have asked how it cuts and no one answered the question. The other comment I would make if you haven’t yet made it is that I had enough pastry cream for 2 tarts. The recipe says you will have some extra but I easily had double what I needed. I also weighed the yolks and needed 11 egg yolks (instead of 9) to get to the weight on recipe and they were large eggs too. The piping was challenging for sure but took me 3 times to get to what I liked. The final product definitely looks stunning!!!

A fellow student

Thank you so much for this!!! My whole family was so shocked of where I was able to find this amazing recipe 😂 but since I didn’t actually have a tart ring I had to make my own little twist and make it in cupcake shells I hope that’s okay!