1
Peel the apples, remove the cores and roughly chop them. Set aside.
Tart tatin
cinnamon apples with english custard
DessertsThe great French classic: melt-in-the-mouth apples and caramel in a perfect balance of sweetness and crunch.
-
Medium
-
60 minutes
-
30 minutes
-
6 persons
Ingredients
Ingredients for 6
-
Flour200 g
-
Sugar250 g
-
Butter170 g
-
Cold water70 ml
-
Milk500 ml
-
Apples600 g
-
Eggs5
-
Cinnamonq.b
-
Lemon zestq.b
-
Saltq.b
Preparation
Phase 1:
Apples & caramel
2
In a small saucepan, combine the sugar and water and heat until a syrup forms.
3
Add 100 g of butter and cook without stirring until the caramel reaches an amber colour.
Phase 2:
Shortcrust pastry
1
Place the flour, the remaining 70 g of butter cut into pieces, and a pinch of salt in a bowl.
2
Rub together with your fingertips until the mixture becomes sandy.
3
Gradually add the cold water and quickly work into a smooth dough, without overworking it.
4
Wrap in cling film and let rest in the refrigerator for at least 30 minutes.
Phase 3:
English custard
1
In a bowl, combine the eggs, flour, milk and a pinch of salt.
2
Whisk thoroughly until smooth and homogeneous.
3
Transfer to a saucepan and cook over low heat for about 15 minutes, stirring constantly, until thick and creamy.
Phase 4:
Assembly and baking
1
Grease a baking dish evenly, making sure to coat the sides as well.
2
Pour the hot caramel into the base of the dish and spread evenly.
3
Arrange the apples over the caramel, keeping them close together.
4
Sprinkle with a little sugar to encourage deeper caramelisation during baking.
5
Roll out the pastry into a disc slightly larger than the baking dish.
6
Place the pastry over the apples, tucking the edges in neatly.
7
Bake in a preheated static oven at 220°C (430°F) for 40 minutes.
8
Remove from the oven and serve sliced, accompanying each portion with a spoonful of English custard.
Discover more recipes
Creamy polenta
porcini mushrooms & parmesan fondue
First courses
A warm and sophisticated dish: polenta with a velvety texture, intense mushrooms, and a rich fondue that harmonizes every flavor.
Difficulty
95 min
Caciocubi
cheese & black pepper
First courses
Pasta or finger food? It’s extraordinary not having to choose, thanks to this innovative and surprising take on a classic recipe.
Difficulty
38 min
Crispy bread
goat cheese & anchovies
Appetizers
A perfect balance between the bold flavor of anchovies and the creaminess of goat cheese on toasted bread: ideal for whetting the appetite.
Difficulty
20 min
Focaccia barese
cherry tomatoes & oregano
Second courses
An icon of Puglia's tradition: simple, authentic, and incredibly tasty. Focaccia barese wins you over at first bite.
Difficulty
205 min
Asparagus risotto
chives & asparagus
First courses
A creamy, flavorful spring risotto that will win you over from the first bite.
Difficulty
70 min
Broad bean fritters
broad beans & aromatic herbs
Appetizers
Delicious fava bean fritters, crunchy on the outside and soft on the inside, ideal as an appetizer or finger food for any occasion.
Difficulty
30 min
Special Stars
saffron, speck and walnuts
First courses
Traditional ingredients are combined in a tasty and appetising dish, ideal for impressing at first glance.
Difficulty
38 min
Gratinated conchiglioni
spiced pumpkin & ricotta cheese
First courses
Warm, comforting, irresistible: conchiglioni pasta bakes filled with pumpkin and ricotta cheese, covered with a golden crust. Perfect for surprising your guests with taste and simplicity.
Difficulty
105 min
Roast Beef
Shallot, celery root & ginger
Second courses
Sophisticated and soothing flavors: roast beef flavored with ginger and fragrant additions.
Difficulty
50 min
