There’s something undeniably comforting about the sweet, spicy scent of a freshly baked apple tart wafting through the kitchen. But, achieving that perfect balance of a crisp crust and tender, flavourful filling can be tricky – an art that combines the right ingredients, careful preparation, and a touch of creativity. Luxe Melbourne patisserie Le Yeahllow’s collaboration with Montague Farms to create the Envy Apple Tart is proof of power of quality ingredients and expert techniques. And so, whether you’re a seasoned baker or just can’t get your hands on this exclusive treat (which combines a rich apple crumble, velvety apple jelly, luscious Envy apple compote, and a buttery shortbread base, all crowned with a sprinkle of golden pecans), then these expert tart baking tips by Chef Steven Hu will help you DIY. And, create a dessert that’s as delighfully beautiful as it is delicious.
1. She’ll be apples
The type of apple you use can make or break your tart. Some apples hold their shape better when baked, while others turn to mush. For the perfect tart, choose apples that are firm and slightly tart. Varieties such as Granny Smith, Braeburn, or Honeycrisp are traditionally popular, as they offer a nice balance of sweetness and acidity, and they won’t break down too much during baking. However, the Le Yeahllow x Montague Farms partnership – and creation of the Envy Apple Tart – was a wonderful way to showcase the Envy apple – known for its satisfying crunch and rich flavour.
2. Well crafted crunch
One of the standout features of Le Yeahllow’s Envy Apple Tart is the satisfying crunch of the apples, even after baking. According to Chef Steven Hu the secret is to slice the Envy apples into precise 2.5cm x 1.5cm pieces. This size ensures that the apples retain their texture while baking, adding a delightful bite to your tart. This meticulous approach to slicing is key to achieving that perfect balance of softness and crunch.
3. Perfect the pastry crust
The crust is the foundation of your tart, so it’s worth taking the time to get it right. For a buttery, flaky crust, use cold butter and cold water. This prevents the butter from melting before the tart goes into the oven, which is crucial for achieving that perfect flakiness. After rolling out the dough, chill it in the fridge for at least 30 minutes before adding the filling. This helps prevent shrinkage during baking.
4. Crumble Queen
No one likes a soggy bottom in their tart. To avoid this, pre-bake your crust (a process known as blind baking) before adding the apples. Then, for the crumble, take a cue from Le Yeahllow and elevate your tart’s texture by incorporating French shortbread. This extra-crunchy, buttery crumble beautifully complements the tart’s other ingredients, adding a delightful contrast in textures. After blind baking, sprinkle a thin layer of ground almonds, breadcrumbs, or semolina on the bottom of the crust before adding the apples to absorb any excess moisture.
5. Glaze expectations
Finally, one of the unique aspects of Le Yeahllow’s Envy Apple Tart is its apple jelly, made from the skin of the Envy apples. This jelly not only adds a glossy finish to the tart but also amplifies the apple flavour, making every bite burst with freshness. To replicate this at home, consider making your own apple jelly using the peels and cores of the apples. This glaze not only gives the tart a beautiful sheen but also enhances the intensity and overall flavour, tying all the elements together to create a decadent, delicious dessert. (Bonus: you’ll also reduce waste!).
Le Yeahllow’s flagship store is located at 366 Little Collins Street, Melbourne CBD and will be open Monday to Friday 7:00am – 6:30pm, and weekends and Public Holidays 9:00am-6:30pm. For further information visit www.leyeahllow.com.au.
