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.