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Old Skool Tarte Tartin with Vanilla Beurre Noisette
Ingredients and method
Ingredients for 10 tarte tartin (inverted apple pie)
- 15 gr unsalted butter
- 100 gr granulated sugar
- 1 tbsp tap water
- 5 Elstar apples
- 230 gr chilled pie dough for sweet or savory
Ingredients chestnut gel
- 2 sheets of gelatin
- 2 tbsp cold water
- 2 cups corn syrup
Ingredients tuile
- 50 gr butter (melted)
- 50 gr wheat flour
- 50 gr egg white
- 50 gr powdered sugar
Other ingredients
- Planifolia Black - Vanilla
- Caramel sauce
- 4 Elstart apples
- Butterscotch
- Adji Cress
- Citra Leaves
Method
- Preheat oven to 180°C and grease quiche pan with butter.
- Boil sugar and water in a saucepan until a deep golden brown caramel forms.
- Pour the caramel into the quiche mold.
- Peel the apples, cut into quarters and remove the core.
- Place the apple pieces with the convex side down on the caramel.
- Cover the apples with the dough and tuck the edges inside the quiche form.
- Bake the tarte tatin for 35 minutes in the center of the oven.
- Remove the pie from the oven and let cool for 15 minutes.
- Place a dish on top of the mold and invert, being careful of the hot caramel.
- Make tuille from the wheat flour, egg whites, powdered sugar and butter.
- Bake these at 150 degrees.
- Make a beurre noissette from creamed butter.
- Turn small rounds out of apple with a pariesienne drill.
- Cook half of the apple rounds in beurre noissette with Planifolia Black.
- Cook the remaining apple rounds in caramel sauce with Planifolia Black.
- Make a gel with chestnut, gelatin leaves, cold water and corn syrup.
- Place the cooked rounds of apple and the tuille on the tartlet.
- Pipe dots of gel of chestnut and finish with the various Adji Cress and leaves of Citra Leaves
Recipe: Eric Miete
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