Tarte Tatin
Hey there, foodies!
This morning I'm sharing a reinvented version of the Tarte Tatin with you.
An ultra indulgent recipe that will delight young and old alike.
If you love caramel, apples and whipped cream, you're going to adore these mini reinvented Tarte Tatin in individual portions.
The recipe will make 8 Tarte Tatin and one tart is enough per person.
To make them, allow 1h30-2h of preparation and 3h-4h of freezing time.
Here are the ingredients you'll need:
- 6 medium Gala apples (900gr)
- 70gr of inverted sugar
- 40gr of butter
- 5.5gr of powdered gelatine
- 27gr of water
- 135gr of sugar
- 60gr of heavy cream
- Gelatine spray
- 60gr of butter
- 50gr of brown sugar
- 50gr of almond flour
- 50gr of flour
- 2 pinches of salt
- 1 lime zest
- 16gr of crêpes dentelles crumbs
- 100gr of heavy cream
- 5gr of sugar
To start, we'll prepare the Apple Tatin, as it will need to set in the freezer for a minimum of 4 hours.
Apple Tatin
Start by peeling 900gr of apples.
Here I used Gala apples, as their acidity, sweetness and firmness make them a perfect apple for our Tarte Tatin.
Cut the apples into small cubes of approximately 0.5 cm. Be careful not to make larger pieces as the mould cavities are small, so it won't look nice if they're bigger.
Pour your apples into a fairly deep pan and add 70gr of inverted sugar.
The inverted sugar is there to give a beautiful consistency to our Tatin apples.
Also add 40gr of butter.
Let the mixture cook until your apples become translucent. This will take approximately 15 to 20 minutes.
Stir the apples with a spatula every 2 minutes or so to ensure even cooking.
Once the apples are well cooked, remove the pan from the heat and set the mixture aside.
Using a digital scale, weigh out 5.5gr of powdered gelatine. Pour the gelatine into a glass bowl, then add 27gr of cold water.
Stir lightly with a spoon and set the mixture aside.
I'm a huge fan of powdered gelatine for this kind of dessert! I find the final texture is much better, less elastic and more supple. So we don't get the feeling of eating Jell-O but rather beautifully tatined apples. ;-)
Now, heat 60gr of heavy cream in the microwave at 600Watt for 30 seconds.
Set the warm cream aside while we make our caramel.
We'll now make our dry caramel. Don't panic! If you follow my instructions you'll nail it without any trouble. :o)
Get 135gr of sugar.
In a large saucepan (large enough to hold your apples afterwards) pour a thin layer of sugar. Just a thin layer, like in my second photo below.
Turn the hob to maximum and let the sugar melt slightly. Without stirring!
As soon as the sugar starts to melt in places, add a little more, but only a small amount at a time!
Continue like this. Let the sugar melt, then add a little unmelted sugar... etc...
Once the sugar starts to colour, lift the saucepan from time to time so the caramel doesn't burn and the sugar continues to melt.
Do this until all the sugar has melted.
And don't hesitate to lift your saucepan as many times as needed.
There's a beautiful golden caramel! Perfect! Remove it from the heat.
Then pour the warm cream over the caramel and mix with a whisk.
Having heated the cream beforehand will prevent any splattering.
Add the gelatine/water mixture and whisk again for a few seconds.
Finally, pour the apples into the caramel and mix.
Place the saucepan over medium heat and let the apples soak up the caramel for approximately 5 to 10 minutes.
For this recipe, I used the "Finger" mould as I found its shape simply elegant and clean.
Place the silicone mould on a perforated baking sheet so that it's easier to move once filled.
Fill the mould with apples, then with caramel.
With this recipe you'll easily fill all 8 cavities of the mould. And you'll even have one or two spoonfuls left for yourself. :o)
Personally, I first fill my moulds with apples and once filled, I pour the caramel to top up the cavities.
Then place this mould in the freezer for a minimum of 4 hours.
You can of course prepare your Tatin apples well in advance (up to 3 weeks ahead). This way, you'll have a dessert almost ready for a birthday or another celebration.
We'll now make the biscuit!
Biscuit
This recipe comes directly from a great French pastry chef who I'm a huge fan of! MICHALAK!
He calls it la pâte à Roudoudou! It crunches, it crackles and it's so delicious!
The recipe is ultra simple!
Start by pouring into a large bowl 60gr of butter, 50gr of brown sugar and 50gr of almond flour.
Continue by adding 50gr of plain flour and 2 pinches of salt.
Grate the zest of one lime using a microplane grater.
The lime is essential in this recipe! It will make all the difference! :o)
Mix the ingredients by hand. This is called "sandingthe dough". Sanding the dough will give our biscuit a lovely crunch once baked.
Once the dough is smooth, add 16gr of crêpes dentelles crumbs.
Mix everything together with a spatula until you have a beautiful smooth dough.
Then place the dough between two sheets of baking paper and get some 5 mm thickness guide sticks.
Roll out the dough to 5 mm thickness using a large rolling pin.
Place it in the freezer for 10 minutes so it's easier to cut with the cookie cutter.
Meanwhile, preheat your oven to 170°C fan-assisted.
Once your dough is well chilled, cut out your biscuits using the cookie cutter included in the Silikomart kit.
To unmould my biscuits from the cookie cutter, I used the back of a spoon. Be careful not to break your biscuit.
Get a perforated baking tray and a perforated mat.
Place your biscuits on the perforated mat. The baking results are truly much better if you use a perforated tray and a perforated mat! Nothing better for making crispy biscuits!
Bake your biscuits in your oven preheated to 170°C, fan-assisted for about 15 minutes.
Once baked, they will have a beautiful golden colour. :o)
Let them cool on the mat and tray. Once cooled, remove them using a dough scraper to avoid breaking them.
Take your Tatin apples out of the freezer and unmould them. Don't hesitate to pull a little on the silicone mould. It can handle it. :o)
Place them on a tray lined with a sheet of baking paper.
Spray the Tatin apples with gelatine using the gelatine spray.
This spray is magical! Much more convenient than a traditional neutral glaze! Simply spray your desserts and a thin layer of gelatine will coat them and protect them. They will stay shiny and won't dull.
You can also use this spray on fresh fruit decorations! In short, I'm totally sold!
Make sure to spray them on all sides. You'll notice the spray will instantly turn your apples white — that's normal! It's just the effect of the freezing. Once the apples thaw, you'll see a beautiful thin transparent glaze. :o)
Then place the Tatin apples on the biscuits and put everything in the fridge while we prepare the decoration. :o)
For the decoration, nothing could be simpler. We'll just make a little whipped cream.
Decoration
For this you'll need 100gr of heavy cream and 5gr of sugar.
Pour these two ingredients into a jug or tall bowl and whip everything together to obtain whipped cream.
Get a 30 cm piping bag and a nozzle N°104.
Cut the tip of your piping bag, fit your nozzle, then fill it with whipped cream.
All that's left now is to do the decoration! :o)
Here's a little video to help you understand the motion for this decoration. :o)
Once decorated, place the Tarte Tatin in the fridge. Allow approximately 2h to 3h for complete thawing.
You can of course put them in the fridge the night before and eat them the next day.
And here's the final result! :o)
Enjoy! These lovely Tarte Tatin didn't last long here!
Happy Sunday, foodies!
Thank you for being here and for following us in such great numbers.
Karin
P.S.: All the equipment used can be found at the bottom of the recipe.
Watch our recipe video!
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Comments
Question de Karin
By: Karin D. On 2024-10-27Bonjour, j'aimerais réaliser cette recette sans gluten, est-ce que les brisures de crêpes dentelle sont indispensables, et si oui, par quoi les remplacer ? Merci d'avance pour la réponse, c'est tellement un plaisir de suivre vos recettes ?
Replied by: Karin On 2024-10-28
Question de Ghislaine
By: Ghislaine S. On 2024-10-04Bonjour
Est ce possible de mettre du glucose à la place du sucre inverti merci
Replied by: Karin On 2024-10-04
Replied by: Ghislaine S. On 2024-10-04
Question de Sylvette
By: Sylvette C. On 2022-01-26bonjour,je souhaite réaliser les petites Tartes Tatin". Je ne possède pas de micro ondes:lorsque vous indiquez de passer la crème pendant 30 sec. au micro ondes, puis je la chauffer directement ou au bain-marie et, si oui, jusqu'à quelle température? Merci pour votre réponse et pour vos recettes"
Replied by: Laura On 2022-01-26
Replied by: Sylvette C. On 2022-01-30
Question de Cristina
By: Cristina S. On 2021-10-25Bonjour j aimerais réaliser cette recette ce wk es ce que je peux faire toutes les étapes le samedi les mettre au frigo et les manger dimanche ? Merci pour votre réponse
Replied by: Laura On 2021-10-25
Replied by: Cristina S. On 2021-10-25
Replied by: Laura On 2021-10-25
Question de Chantal
By: Chantal G. On 2021-04-18Bonjour,
J’ai déjà fais plusieurs fois cette recette avec beaucoup de succès ☺️, et malheureusement je ne trouve plus les biscuits gavottes en magasin.
Par quoi pourrais-je les remplacer?
Meilleures salutations.
Replied by: Karin On 2021-04-18
Question de Anne-Rose
By: Anne-Rose T. On 2021-01-27Bonjour merci pour cette belle recette. j'aurais voulu savoir si on peut faire le biscuit le jour d'avant ?
Merci et belle soirée
Replied by: Karin On 2021-01-28
Replied by: Anne-Rose T. On 2021-01-28
Replied by: Anne-Rose T. On 2021-01-28
Replied by: Karin On 2021-01-28
Replied by: Anne-Rose T. On 2021-01-28
Replied by: Anne-Rose T. On 2021-01-31
Question de Amélie
By: Amélie A. On 2020-10-24bonjour,
si je n'ai pas de poudre de gélatine mais des feuilles à la maison, quelles seraient les bonnes proportions?
Merci beaucoup.
Tout de bon
Replied by: Karin On 2020-10-25
Question de Alma
By: Alma R. On 2020-05-12bonjour
pourriez vous me donner la référence (nom, numéro) de la douille utilisée?
merci d'avance
bonne journée
Replied by: Ruben On 2020-05-12