Tatin tartlet made with
– sweet pastry,
– apple slices,
– homemade caramel,
– mascarpone whipped cream.
Material used
– Silikomart cylinder mould 6 cavities
– Silikomart quenelle mould
– Mandolin
Ingredients
For the mascarpone whipped cream 
15g sugar80g liquid cream 30% MG40g mascarpone cheese
For the caramel140g sugar50g water80g butter, cut into pieces
Golden apples
Sweet dough100g flour30g caster sugar42g butterone egg yolk1 pinch salt
Cooking time
160°C
40 + 40 minutes
The recipe
For 4 tartlets
For the mascarpone chantilly 15g sugar80g liquid cream 30% MG40g mascarpone cheese
Whip the cream and mascarpone with an electric mixer. Gradually add the powdered sugar. Line the silicone quenelle mold and place in the freezer for at least 3 hours.
For the caramel140g sugar50g water80g butter, cut into pieces
Make the caramel in a saucepan with the water and sugar. Once the caramel has reached a nice color, turn down the heat and add the chopped butter in batches. Mix well and pour into the silikomart mould.
Cut large apples (I used goldens, which hold up well to cooking) using a large mandolin, then a cookie cutter the diameter of your mold. Place the apple slices on the caramel. Bake for 40 minutes at 160°C. Pack the apples when removed from the oven.
Sweet dough100g flour30g caster sugar42g butterone egg yolk1 pinch salt
Mix all the ingredients together, wrap and chill in the fridge. Roll out the dough, but not too thinly, and cut out using the same cookie cutter used to cut the apple slices. Place in the freezer for a few minutes.
Remove the silikomart from the oven. Place on top of the apples and bake for a further 40 minutes. Leave to cool slightly and unmould.
Spoon the frozen chantilly onto the completely cooled tartlets. Decorate with gold leaf.
Chill until ready to eat.
