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Tarte Tatin Glace Vanille


Chef Bernard Mirlycourtois,
Brasserie Mirlycourtois

First created by accident at the Hotel Tatin in France in 1889, this upside down apple tart is characterized by the layer of caramelized sugar on the apple. In order to achieve the elegant presentation shown in these photos a round mould approximately 3″ high is needed for each serving. This can be made using PVC pipe that has been cut to size and sterilized.

Ingredients
­3 kg apples, cored and peeled
1 1/4 cup sugar
2/3 cup butter
1/2 litre vanilla ice cream
1 sheet puff pastry dough
fruit to garnish
whipped cream to garnish

Method
1.   Heat oven to 400ºF.
2.   Cut pastry dough to match shape of a large sauce pan.
3.   Cut apples in half. Place apple halves in tightly packed circular layer over entire bottom of sauce pan. Spread butter and sprinkle  sugar over apples. Cover with lid and bake in oven for 30 minutes.
4.   Remove pan from oven and place pastry dough over apple mixture. Return to oven for another 30 minutes. Remove when dough is golden and apples are soft.
5.   Rest for 12 hours covered at room temperature.
6.   Turn upside down on cutting board so that pastry is on the bottom.

To serve
1. Take round 3″ mould, which should be about 1″ taller than apples, and punch out one serving, leaving the serving in mould.
2. Fill each mould tightly to top with ice cream. Carefully remove mould and serve immediately.
3. Garnish with fruit and whipped cream.

Yield 20 servings

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