Incroyable mais vrai, je ne m’étais jamais lancée dans la réalisation d’une Tarte Tatin 😉
It's done ! And I share with you my recipe, which I hope will take you back to childhood with each bite of these gourmet and caramelized apples. To add even more delicacy, accompany your Tarte Tatin with a whipped cream with Salted Butter Caramel.
. caramel beurre salé (La Recette est ICI ). Vous n’aurez besoin que de la moitié de votre pot de caramel. Le reste peut être dégusté à la petite cuillère 🙂
.150g whipping cream
.15g icing sugar (optional)
Preparing your Tarte Tatin:
1/ The day before: preparation of the liquid caramel, the caramelized apples, the puff pastry (possibility of making puff pastry a day before) and salted butter caramel (you can make it a few days before and keep it in the fridge).
. Liquid caramel: make a dry caramel by putting the sugar in a saucepan. When the sugar has disappeared and your caramel is a nice shade, deglaze with lukewarm water. Take it easy, as the chemical reaction between these two liquids is "big bubbles". Continue to mix with a silicone whisk until the caramel pieces are completely dissolved. Turn off the heat and set aside.
.For the apples: peel them and, if possible, use an apple corer to remove the core. Then cut into 4 wedges. Arrange them in a dish and cover them with liquid caramel. Close your dish tightly with aluminum foil. Head to the hot oven at 356F′ for 45 minutes-one hour.
Your apples should be mellow and well coloured. Leave them overnight in the dish (keeping the aluminum foil on top), in the refrigerator.
. For the puff pastry: make your dough then roll it out. Make a 22cm circle and leave to rest for one hour in the refrigerator before cooking. Bake your dough in a hot oven at 320F for 20 minutes. Take it out of the oven and raise the temperature to 410F. When the oven has reached the temperature of 410F sprinkle your pie with icing sugar and bake for 5 minutes to obtain a nice caramelization. Set aside.
. For the salted butter caramel: I invite you to follow THIS RECIPE.
2/ D-Day: preparation of the whipped cream with salted butter caramel and assembly of your tart
. Sortir les pommes du réfrigérateur et les égoutter sur une grille. Gardez le surplus de caramel liquide pour une prochaine recette 😉
. For the cream: pour the cream into the tank of your food processor and chill for at least 15 minutes (you can put your tank with the cream in the freezer to save time).
Beat the cream with a mixer, speed fast, and gradually add the salted butter caramel. If the cream is not sweet enough for your taste, add 15 g of icing sugar.
. Ready for assembly: on your puff pastry, place the apples. Accompany your tarte with a small pot of whipped cream with salted butter caramel and enjoy!
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Pour toujours avoir la recette de la Tarte Tatin sous la main, épinglez-la sur vos tableaux Pinterest 😉
1/ Prepare a Breton shortbread following this recipe HERE
2/ Cut using a mandolin or a very sharp knife, 2 nice apples. Fry the thin slices in a pan in 3 tablespoons of Salted Butter Caramel (find the recipe HERE)
With 2 other apples peeled and cut into pieces, make a compote: in a saucepan, put a little water, a tablespoon of sugar, the apple pieces and cook over low heat until the apples become melting. Mix and reserve.
3/ The day before, prepare whipped white chocolate vanilla ganache following this recipe HERE. Beat it cold on D-Day and put in a piping bag.
Assembling your Thin Apple Tart and Salted Butter Caramel:
4/ Place some apple compote on your Breton shortbread, avoiding the edges.
5/ Put your thin slices of apples and cover them with a little salted butter caramel.
6/ Poach your ganache 😉
Bon appétit,
To always have the recipe for The Apple Tart and Salted Butter Caramel,
For a tart for 6-8 people (diameter 20cm), you will need:
Sweet Paste with Cocoa to make the day before: find the recipe HERE
You can prepare your dough 2-3 days before and leave it in the fridge.
Salted Butter Caramel to make the day before: find the recipe HERE
Creamy chocolate ganache to make the day before: The recipe HERE
Chocolate mirror glaze to make the day before or 2 days before: the recipe HERE
Assembling your Salted Butter Caramel Chocolate Tart:
Le jour J est arrivé ! Il est temps de passer au montage de votre tarte.
Faites cuire votre fond de tarte
Vous pouvez faire cette étape la veille. Sortez votre pâte 30 minutes avant. Déposez votre cercle ou bien mettre votre pâte dans un plat à tarte, piquez votre tarte à l’aide d’une fourchette. Remettre au frais 30 minutes.
Pendant ce temps, faites préchauffer votre four à 175 degrés. Lorsque votre four est chaud, enfournez votre tarte pour une vingtaine de minutes.
2. Lorsque votre fond de tarte a refroidi, déposez votre Caramel Beurre Salé. Mettre au congélateur 30 minutes.
3. Sortez votre tarte du congélateur et ajoutez votre Ganache Crémeuse. Veillez à ne pas aller jusqu’en haut des bords de votre tarte. Il doit rester un peu de place pour le glaçage. Mettre au congélateur 30 minutes.
4. Pendant ce temps, faites réchauffer votre Glaçage Miroir au bain-marie* jusqu’à une température d’environ 35 degrés.
5. Versez délicatement votre Glaçage sur la tarte et résevez au frais.
Enjoy!
Afin de voir vos réalisations, n’oubliez pas de mettre #amoureusedunetarteaucitron sur vos posts !
Pour toujours avoir la recette de la Tarte au chocolat et caramel beurre salé sous la main, épinglez-la sur vos tableaux Pinterest 😉
We're starting the new school year with this new creation: The Lemon and Basil Tart.
For 6-8 people (diameter 20cm), you will need:
*Basil Lemon Cremeux:
.juice of 4 lemons + zestes
160g of sugar
5 leaves of basil
200g of eggs
3g of gelatine
80g of butter
1/ D-2: Bring to the boil in a saucepan the lemon juice, the zest, the sugar and the basil leaves. Turn off the heat and leave to infuse for 24 hours.
2/ D-1: Preparation of your cream.
Rehydrate your gelatin sheets in cold water. Mix the lemon-basil mixture and strain. Return to heat in a saucepan. When it boils for the first time, turn off the heat and pour the mixture into the previously whipped eggs. Stir vigorously and return to medium heat. Continue mixing until the cream thickens.
Turn off the heat, wring out the gelatine sheets and incorporate them into the preparation, then add the cut butter into pieces. Mix for one minute then mix.
Leave your lemon basil cream to cool in a cool place (put cling film in direct contact with the cream to prevent a crust from forming).
What could be better for a gourmet dessert this Sunday than a delicious Apple Pie ?
But not just any. Apple Pie from Grandpa!
Gourmet and a little sweet that you can decline according to your desire of the moment.
For an Apple tart for 8 people:
. 4 apples
. butter
. brown sugar
. puff pastry tart
. 1 yolk egg
. vanilla extract
.30cl whiped cream
How to prepare your Apple Tart?
.Preheat the oven 175'
1 / Peel and cut your apples into cubes.
2 / In a pan, melt a knob of butter , add the apple cubes then 1 tablespoon of brown sugar . Sauté for 8 minutes, stirring. If you wish, you can add a little cinnamon powder.
3 / Place the cooked apple cubes on your pie shell and cook for 15 minutes.
4 / Meanwhile, prepare the appliance: in a bowl mix 30cl of liquid cream , 1 egg yolk and a teaspoon of vanilla .
5 / Take the tart out of the oven and add the cream-egg-vanilla mixture . Return to the oven for 20-30 minutes depending on the power of your oven.
Pour plus de gourmandise, ajoutez une cuillère (ou deux) de caramel beurre salé maison ! La recette est ICI 🙂
Bon appétit !
J’adore voir vos réalisations et les partager. N’oubliez pas de mettre #amoureusedunetarteaucitron sur vos réseaux 😉
And to always have the Grandpa Apple Pie Recipe on hand, pin it on your boards Pinterest .
Today, I am sharing with you the recipe for the Raspberry Tart. It is made with a sweet hazelnut and vanilla dough and a light pastry cream.
In short, you will understand, it is the Pie of the season that will delight the taste buds of your family and your guests.
CP @amoureusedunetarteaucitron
I advise you to make this pie in several steps:
the day before: preparation of the sweet hazelnut and vanilla dough and the pastry cream
D-day: baking the dough, assembling and decorating
Pour une tarte de 6 personnes, vous aurez besoin de :
For the hazelnut sweet dough:
.200g flour
.75g hazelnuts flour
.140g butter
.100g icing sugar
1 egg
. 1g salt
Creme Patissiere ( you will have a little more! The opportunity to test the recipe for choux;)) :
. 50cl milk
3 yolk eggs
90g sugar
20g corn starch
30g flour
vanilla extract
Decoration
. Count about 60-80 (depending on the size) raspberriess
. Raspberry coulis, made with chopped pieces of raspberries.
CP @amoureusedunetarteaucitron
Raspberries Tart
1 / The day before , prepare your Sweet hazelnut and vanilla dough (the recipe is HERE ) and your Crème Pâtissière (recipe HERE )
2/ D-Day :
Take the dough out of the fridge 30 minutes before using it. Dark * the dough in your mold and make it white bake * for about 15-20 minutes at 175 ′
. When your dough has cooled , spread your pastry cream . Before using your cream, whip it a little to make it easier to work with.
3/ Décoration :
Cut the top of the raspberries . Raspberries should be the same size. Keep the cut pieces and mix them. Sift * to remove the grains. You can use an eyedropper to fill your raspberries or a teaspoon.
Refrigerate until tasting.
Jolie fleur en pleine concentration
On utilise parfois (souvent) des mots barbares en pâtisserie. Ils sont signalés avec *. Cliquez dessus pour la définition.
To always have our La Tarte Framboise recipe handy, pin it on your boards Pinterest !
So that I can see your achievements, add #amoureusedunetarteaucitron to your posts and I would be happy to share your desserts.
. confiture de fraises et fraises pour la décoration
. Rhubarbe (environ 1kg)
Préparation de votre Tarte Rhubarbe :
1/ Préparer votre Breton Shortbread (ICI pour la recette), mettre dans un moule rectangulaire et au four pendant 20 minutes à 175′. Il faut que votre sablé soit coloré.
2/ Pendant ce temps, détailler la rhubarbe en rectangles de même longueur
3/ à la sortie du four, étaler de la confiture de fraises sur votre sablé. Disposer vos morceaux de rhubarbe, saupoudrer de sucre et direction le four pour 20-30 minutes de cuisson.
4/ Dans une casserole, mélanger 2 cuillères à soupe d’eau avec 2 cuillères à soupe de confiture de fraises. Faites cuire jusqu’à ébullition. Badigeonner votre Tarte Rhubarbe de ce mélange dès la sortie du four.
5/ Décorer avec quelques fraises
J’adore voir vos réalisations, ajouter #amoureusedunetarteaucitron à vos publications pour que je puisse vous retrouver !
N’hésitez pas si vous avez la moindre question. Pour toujours avoir la Recette de la Tarte à la Rhubarbe sous la main, épinglez-la sur Pinterest !
Today, a recipe that is close to my heart, that of:
Lemon Tart with Meringue
Whether you are part of the meringue team or not, it will be the same basis for your preparation. There are different recipes for the lemon base. With this one, I assure you, you will enjoy your lemon cream with a teaspoon!
For an 8-person tart (24cm in diameter), you will need:
1/ Hydrate the gelatin in cold water. Take the zest of the lemons
2/ Break the eggs and whisk them with a fork
3/ Put the zest, the juice and the sugar in the saucepan. If you prefer to replace the gelatin with agar-agar, incorporate it now
4/ when boiling, remove from heat and pour over the eggs, whisking vigorously
5/ Invert into the saucepan, put back on the heat and whisk. when it first boils, remove from the heat. Stir in the butter and gelatin. Whisk for 1 minute then mix for 2-3 minutes
6/ Refrigerate for at least two hours or directly in yourcooked pie shell.
7/Let's go for the decoration and tasting stage 😉
To easily find your recipe, don't hesitate to pin it on your Pinterest.
J’adore découvrir vos réalisations. Ajoutez #amoureusedunetarteaucitron pour que je puisse les voir 😉
5/ Keep your sweet dough spread out between 2 sheets of baking paper in a cool place
6/ Faites cuire votre pâte à blanc environ 10 minutes à 180°. N’oubliez pas de la piquer légèrement avant. Pas trop, sinon la ganache s’enfuira !
Préparation de la ganache au chocolat
*200g de crème liquide minimum 30% de matière grasse
*200g de chocolat noir
1/ Casser le chocolat en morceaux dans un saladier.
2/Faire chauffer votre crème dans une casserole et porter à frémissements quelques secondes.
3/Verser la crème en 3 fois sur le chocolat en mélangeant à la maryse délicatement. Ne pas incorporer trop d’air pour éviter la formation de petites bulles d’air sur votre ganache chocolat. Votre ganache doit être lisse et brillante.
Montage de la tarte au chocolat et pâte sucrée chocolat
1/ Verser votre ganache directement sur votre fond de tarte refroidi
2/ Laisser reposer au frais et faites-vous plaisir pour la décoration !
The barbaric vocabulary of pastry is explained to you in our Lexicon. Just click on theword in pink.
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