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.
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.
. 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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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.
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).
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.
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.
English 
French