Europe 1 12:26 p.m., February 05, 2022, modified at 12:31 p.m., February 05, 2022
Every Saturday in the Table des bons vivants, Laurent Mariotte, his columnists and his guests share their best recipes with us.
Ingredients
For the puffing
- 200g of T55 flour
- 240g cold Charentes-Poitou AOP butter in pieces
- 15g of powdered sugar
- 3g of salt
- 90g of water
For the caramelized apples
- 200g of sugar
- 50g of water
- 5 golden apples
For the caramel cream sauce
- 120g caster sugar
- 50g of liquid cream
- 2g of fleur de sel
- 80g Charente Poitou PDO butter
- Start with the puff pastry.
Mix together the flour, the butter in pieces, the sugar and the salt.
Add the water and make a dough making sure to leave small pieces of butter.
- Leave to cool for 1 hour.
- After an hour, roll out a rectangle and fold it in three to obtain 3 successive layers of dough.
Spread again then repeat the operation 5 times to obtain 5 simple turns.
Roll out to 5mm thickness.
- For the caramelized apples, make a golden caramel by mixing the water and the sugar over the heat.
Once the caramel is ready, pour it into the bottom of a springform pan.
Peel the apples and cut into 4, before placing them in a rosette on the caramel.
- Cover with a round of puff pastry and bake at 180 degrees for 50 minutes.
- Prepare your creamed caramel: by making a dry caramel with the sugar.
When the caramel browns, add the lukewarm liquid cream, then the butter and salt to stop the cooking.
Leave to cool.
- Once your tart is ready, unmold, decorate with hazelnuts and serve with the creamed caramel.