Louise-Adélaïde Boisnard 11:30 a.m., February 05, 2022
Each week, a chef presents one of his recipes at the Table des Bons Vivants.
This Saturday, February 5, it is Nina Métayer, the famous chef distinguished two years in a row Pastry Chef of the Year, who gives you her recipe for tarte tatin.
Each week, a chef presents one of his recipes at the Table des Bons Vivants.
This Saturday, February 5, it is Nina Métayer, the famous pastry chef distinguished for years in a row Pastry Chef of the Year who gives you her recipe for tarte tatin.
Nina Métayer's tarte tatin, ingredients:
For the puffing
200g T55 flour
240g cold Charentes-Poitou AOP butter in pieces
15g caster 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 liquid cream
2g fleur de sel
80g Charente Poitou PDO butter
Start with the leafing.
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.