Tarte Tatin
Puff pastry and caramelised Grey Canadian apples, with vanilla and crème fraîche crémeux and caramel Chantilly.
Make ahead: the caramel Chantilly rests overnight.
View recipeClose recipe: Tarte Tatin
Puff pastry — 500 g
Ingredients
- 105 ml water
- 10 g salt
- 45 g melted butter
- 190 g flour T55
- 155 g dry butter 84% fat
Method
- Mix the cold water, salt and melted butter into a bowl.
- Add the flour and work the dough until it comes together and makes a smooth dough.
- Flatten with rolling pin, wrap in cling wrap and refrigerate for 30 minutes.
- In the meantime, flatten the dry butter in guitare paper, make it a rectangle shape.
- Roll out the detrempe, enclose the butter and secure the edges.
- Roll out the dough until it is three times as long as wide.
- Take the bottom third of the dough and fold over the middle third.
- Fold the top third over the middle third.
- Repeat the process before wrapping and refrigerate for 20 minutes.
- Repeat the folding one more time.
- Rest for another 20 minutes before shaping the dough.
- Block in cold before use.
Caramelised apple compote
Ingredients
- 500 g water
- 200 g muscovado sugar
- 100 g butter
- 8 pieces of Grey Canadian Apple
Method
- Bring to simmer the water, muscovado and butter.
- Poached the peeled and cored apple in the syrup for 15 minutes.
- Dry the apple and reduce the syrup to thick consistency.
- Pour the syrup in your mold, arrange the apple slices on top.
- Add your puff pastry and cook in the oven at 160°C for 45 minutes.
Vanilla and crème fraîche crémeux
Ingredients
- 120 g cream 35%
- 6 g sugar
- 9 g pectine NH
- 2 vanilla pod
- 30 g egg yolk
- 100 g crème fraiche
Method
- Bring the cream and the vanilla at 40°C, add the mix sugar and pectine.
- Bring to the boil and simmer for 2 minutes to activate the pectine.
- Remove from the heat and Add the egg yolk.
- Give a mix before cooling it down.
- Once cold, emulsify with the crème fraiche.
Caramel Chantilly
Ingredients
- 90 g sugar
- 2 g vanilla paste
- 160 g cream 35%
- 1 g maldon salt
- 5 g gelatine powder 200B
- 22 g cold water
- 500 g cream 35%
Method
- Start by hydrating the gelatine with the water.
- In the meantime, bring the cream and vanilla paste to the boil, set aside.
- Start a dry caramel with the sugar, once nice and blond, stop the cooking with the cream and vanilla mix.
- Give it a good whisk before adding the salt.
- Remove from heat and add half the cream to temper the Chantilly.
- Add the gelatine and finish by incorporating the remaining cream.
- Mix and run through a chinois.
- Wrap and set in the fridge overnight.
- Once needed, emulsify with a whisk.
