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Published on: 10/14/2008
Last Visited: 11/6/2008
Jerome Chang, co-owner of Dessert-Truck in New York City
Unless you're a pastry chef or a food obsessive with a little too much time on your hands, chances are your dessert repertoire doesn't include the humble apple pie.
Pie-making is a fiddly business, and most novice attempts fall far short of presentable â€" or edible.
But DessertTruck's Chang likes to build things, and his dessert of soft ginger apples, salted caramel pecans, and near-weightless puff pastry is a miniature construction project in a glass â€" as neat and improbable as a ship in a bottle.
1/3 lb (roughly two thirds of a sheet) frozen puff pastry (True puff pastry contains nothing more exotic than flour, water, butter, and salt, and Chang pronounces the rest "garbage.") • 3 tbsp butter • 6 tbsp sugar • 1-1/2 lbs apples (golden delicious, honey crisp, or gala fresh from an orchard or farmers market), peeled, cored, and sliced into 1/2-inch wedges • 1/2 tsp fresh ginger, cut into fine julienne • 1/4 tsp cinnamon • 2 tbsp bourbon • 1 cup pecans • 4 tbsp sugar • 1/4 tsp fleur de sel • confectioners' sugar • 8 tbsp crème fraîche Optional: Dried cranberries and grated orange rind for garnish (With its clean floral taste, last-minute grated orange peel can bring a winter dessert to life, Chang says.)
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