Modern Tarte Tatin

Modern Tarte Tatin

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Recipe from Chef Gabriele Riva

Components: Dough • Apple Filling

Brise Dough

Ingredient

 

Quantity

 

Procedure

 

Butter
Cake Flour
Salt
Sugar
Ice Water

 

1-3/4 cup
4-1/2 cups
1 tsp
1 TBSP
2/3 cup

 
  1. In the bowl of a food processor, combine flour, salt, and sugar. Add butter and process until the mixture resembles coarse meal, 8 to 10 seconds.
  2. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount
    together: If it is crumbly, add more ice water, 1 tablespoon at a time.
  3. Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
  4. Take the dough out and let rest 20 minutes. Roll it in between two Silpat mats.
  5. Once you have the thickness you want, cut it in rectangles and transfer them to a Silpain mat.
  6. Bake them at 350 F for about 12 minutes. Let them cool down.

Apple Filling

Ingredient

 

Quantity

 

Procedure

 

Diced Apple
Honey
Butter
Sugar
Cream
Gelatin
Vanilla Bean
Salt
Ground Cinnamon

 

5 units
1/3 cup
1/2 stick
1 cup
1 cup + 2 TBSP
2.5 sheets
1
1 tsp
1/2 tsp

 
  1. Peel and dice apples. Roughly 1/2 inch cubes. Let the cut apples soak in a bowl of cold water with juice of half lemon, this prevents the apples from turning brown (oxidizing).
  2. In a medium sauce pan cook the diced apples, honey and butter. Cook until desired texture is achieved. Note: Avoid overcooking apples.
  3. Remove from heat and strain excess liquid. Set aside until ready to use.
  4. In a small pot, caramelize the sugar little by little until you get a light brown caramel.
  5. Divide lengthwise the vanilla bean pod, scrape the inside with a small paring knife and transfer vanilla seeds and pod to the caramel.
  6. Deglaze with the warm cream, add salt and cinnamon.
  7. Take the caramel off the heat and add the gelatin. Strain over the cooked apples.
  8. Pour this mixture on to the Silpat® Entremet and freeze.

Assembly

  1. Remove from freezer. Demold the frozen apple filling, cut into desired size to match the brise cookie base. Place atop the cookie.
  2. Allow to thaw slightly, best when served chilled.

    Optional:
    Apply neutral glaze with a pastry brush on the top. Serve with a side of whipped cream


Modern Tarte Tatin
 

 

 

Tools & Equipment

  • Silpat® Entremet
  • Silpain
  • Half sheet baking tray (13"x18")
  • Food Processor
  • Rubber spatula
  • Strainer
  • Measuring cups
  • Measuring spoons
  • Chef's knife, paring knife
  • Cutting board


moderate difficulty

 
   

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