Tartelette tatin made with
– sweet pastry
– cooked apple slices
– caramel
– a tuile
Material used
– Silikomart 6-cavity cylinder mould
– XiaoShenLu silicone lace mould
– A large mandolin
Ingredients
For the caramel
140g sugar50g water80g butter, cut into pieces
6 large Golden
For the sweet pastry140g flour20g caster sugar65g butterA little egg yolk
1 pinch of salt
Cooking time
160°C
40 + 40 minutes
Tuile 25g sugar12g flour12g melted butter15g egg white
The recipe
For 6 tartlets
For the caramel140g sugar50g water80g butter
Make the caramel in a saucepan with the water and sugar. Once it has a nice colour, turn down the heat and add the butter, cut into pieces, in batches. Mix and pour into the cavities of the silikomart cylinder mould.
Use a mandolin to cut out large apples (Golden apples hold up well to cooking), then use a pastry cutter to cut them to the diameter of your mould cavity. Place them in your moulds on top of the caramel. Bake for 40 minutes at 160°C. Pack the apples when they come out of the oven.
For the sweet pastry140g flour20g icing sugar65g butter1 egg yolk1 pinch of salt
Mix all the ingredients together, line with cling film and chill in the fridge. Roll out the pastry with a rolling pin and cut out using a cookie cutter to the diameter of your tin (the same one you used to cut out the apples). Place on top of the apples and bake for a further 40 minutes. Leave to cool slightly and remove from the mould.
Tuile 25g sugar12g flour12g melted butter15g egg white
Mix all the ingredients together. Line the silicone mould. I used a pear shape to match the size of my tartlet. Place in the oven at 170°C. Keep an eye on the baking time as it is very quick, 6 to 8 minutes. Turn out of the tin as soon as it comes out of the oven. Be careful, they harden very quickly. Immediately cut out the tuile with a pastry cutter before it hardens.
Place the tuile on the tartlet just before serving. I decorated it with a mint leaf. I poached a little milk chocolate to form the apple seeds in the holes and made little chocolate apple tails.
