Old Skool Tarte Tartin with Vanilla Beurre Noisette

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