Apple tartelette tatin

Apple tartelette tatin

– a sweet pastry,
– apple slices,
– homemade caramel.

Material used

– 8-cavity Silikomart dome mould

– Mandolin

 

mandoline

Ingredients

For the caramel
✔140g sugar
✔50g water
✔80g butter, cut into pieces

+ Golden apples

Sweet dough
✔100g flour
✔30g caster sugar
✔42g butter
✔one egg yolk
✔1 pinch salt

Cooking time

160°C
40 + 40 minutes

The recipe

For 6-8 tarts

For the caramel
✔140g sugar
✔50g water
✔80g 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. Stir, then pour a little caramel into each cavity of the silikomart dome mold.

Cut out large apples (I used goldens, which hold up well to baking) using a large mandolin, then a cookie cutter the diameter of your mold. I used different sizes of cookie cutter. Place the apple slices on the caramel. Bake for 40 minutes at 160°C. Pack the apples when removed from the oven.

Sweet dough
✔100g flour
✔30g caster sugar
✔42g butter
✔one egg yolk
✔1 pinch salt

Mix all the ingredients, wrap and chill in the fridge. Roll out the dough, but not too thinly, and cut out using the same cookie cutter you used to cut the larger apple slices. Place in the freezer for a few minutes.

Remove the silikomart dome mold from the oven. Place a circle of sweet dough at the top of each cavity and bake again for 40 minutes. Leave to cool slightly and unmould.

Tartelette tatin

Leave your tartlets to cool. I decorated them with a chocolate tail and a small mint leaf.

Serve with a scoop of vanilla ice cream or a little whipped cream.