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Home Food & Drinks Recipes Cooking Tarte Tatin with crème double

Tarte Tatin with crème double

Recipe
Dessert

Sweet French temptation from Alain Ducasse's cookbook “Meine Bistro-Küche”.

Alain Ducasse

For the Shortcrust Pastry

Ingredients
1 heaped tablespoon of sugar
100 g flour
1 pinch of salt
5 tablespoon(s) soft butter
1 egg
  • Mix the sugar, flour and salt in a bowl. Add the butter in small pieces. Add a little water and the egg and work quickly with both hands to form a smooth dough. Shape into a ball, wrap in cling film and place in the fridge for 20 minutes. Preheat the oven to 180 °C.

For the Caramel

Ingredients
150 g sugar
  • Pour the sugar and just enough water into a tart tin to moisten the sugar a little.
  • Heat the dish slowly in the oven until a golden brown caramel has formed. Remove and leave to cool.

For the Topping

Ingredients
1 1/2 kg apples, e.g. Cox orange
  • Peel the apples, cut into quarters and remove the cores. Cut some apple quarters into wedges and arrange them in a rosette on the caramel, layer the remaining apple quarters on top.

Extras

Ingredients
180 g crème double
  • Roll out the shortcrust pastry into a circle slightly larger than the tin. Place the circle of pastry on top of the apples and press the edges inwards. Bake the tart in the oven for about 40 minutes until the top is crispy and the apples are soft.
  • Remove the tart from the oven and leave to cool for a few minutes. Place a serving dish upside down on the tin and turn the tart over onto it. Serve lukewarm. Serve with iced heavy cream.

Tip:

Organic cider from Brittany was the recommended choice of drink.

© Gerstenberg

»Meine Bistro-Küche«
Alain Ducasse
260 pages
Publisher: Gerstenberg
ISBN 978-3-8369-2115-2

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