Tartelette tatin composed of
– a sweet pastry
– apples cooked in caramel
– mascarpone whipped cream
Material used
– Silikomart midi log mould 9 cavities
– Silikomart mould kit pop eclair
Ingredients
For the mascarpone whipped cream
20g sugar
100g of liquid cream 30% MG
40g of mascarpone
For the caramel
140g sugar
50g water
80g butter cut into pieces
For the sweet pastry
70g flour
20g caster sugar
30g butter
A little egg yolk
1 pinch of salt
Baking
160°C
30 + 35 minutes
The recipe
For 5 tarts
For the mascarpone whipped cream 
20g sugar100g of liquid cream 30% MG40g of mascarpone
Whip the cream and mascarpone with an electric mixer. Gradually add the caster sugar. Line the silicone mould and place in the freezer for at least 3 hours.
For the caramel140g sugar50g water80g butter cut into pieces
Make the caramel in a pan with the water and sugar. Once it has a nice colour, lower the heat and add the butter cut into pieces in several stages. Mix and pour into the moulds.
Cut out apples with a strip cutter and roll them in your moulds on the caramel. Bake for 30 minutes at 160°C. Pack the apples when they come out of the oven.
For the sweet pastry70g flour20g caster sugar30g butterA little egg yolk1 pinch of salt
Mix all the ingredients together, roll out and put in the fridge. Roll out the pastry with a rolling pin and cut it into rectangles the size of your moulds. Place on top of the apples and bake for another 35 minutes. Leave to cool a little and remove from the mould.
Place the frozen whipped cream on the completely cooled tartlets. Decorate with gold leaf.
Place in a cool place until ready to eat.
