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At the new edition of the San Sebastian Gastronomika congress, a cast of nationally renowned chefs and pastry chefs competed to win the award for the best version of the classic apple tart.
The panel of judges made up of a jury of 30 attendees and 6 culinary professionals such as Raúl Fernández (Director Arbasu), the ambassador of Landscape Cuisine Isabel Pérez (Alitier Dulcia), Tino Helguera (Restaurante Camilo de Blas), Jesús Carlos Lens (El Ideal) or Albert Boronat (Restaurante Ambassade de Llivia) had to express their final deliberation after a blind tasting.
Antonio Martín’s cake
Among all the creations, the apple tart on puff pastry by the pastry chef Antonio Martín was the big winner, standing out from other creations by bakeries and pastry chefs such as María Alicia Villagrá (Hotel Nobu San Sebastián), Nilda María Suarez Bernal (Krombol Bakery), Noelia Cantoso Vizoos (La Postrería de Noe), Fco. Javier Aparicio (La Raquetista in Havana) or Cuisine Daniel Díez (Hotel CoolRooms Palacio de Luces).
Antonio’s apple band, made from a base of caramelised puff pastry, three lines of vanilla pastry cream and 6 apple segments, stood out for its exquisite treatment of the product that has led him to haute patisserie: the apple, an Asturian essential.
On receiving the award, the pastry chef wanted to go into more detail about his star product: “apple puff pastry is one of the best-selling products in our shop and we have chosen to present what we make every day. An inverted butter puff pastry, the pastry cream with vanilla and the apple always in thick slices so that it is juicy”.
