Nutrition Facts
6 servings
6
Tatin Recipe in the Style of Conticini
A recipe created by chef Philippe Conticini extracted from the book Apples by Christophe Adam published by La Martinière editions. Photo credit Guillaume Czerw.
The caramel
50 Semolina sugar
15 Water
The apples
12 Golden apples
Lemon juice
Butter
The Tatin syrup
6 Water
60 Brown sugar
6 vanilla extract
2 Flower of salt
The optional buckwheat crumble
140 Softened salted butter
120 Semolina sugar
100 Type 55 flour
100 Buckwheat flour
The assembly
Vanilla ice cream
Directions
1
For the caramel. In a saucepan, heat the sugar, glucose, and water until a light caramel is obtained.
2
Peel the apples and core them using a corer. Cut them in half. Using a mandoline, slice the apples into thin slices, 2 mm thick.
3
In a mixing bowl, place the apple slices. Add water and lemon juice to prevent them from browning. In a buttered loaf pan lined with about 80 g of caramel, arrange the apple slices to create well-defined layers for cutting. Press down on the apples to compact them.
4
Tatin syrup: Preheat the oven to 170 °C. Make a syrup at 30°. Add the vanilla extract, lemon juice, and bring to a boil.
5
Remove from heat, fold in the butter in pieces and the sea salt. Pour this syrup over the apples. Bake in the oven for 55 minutes.
6
The buckwheat crumble (optional): Preheat the oven to 170 °C. Mix the butter with the sugar and the flours using your fingertips until you get a sandy dough. Spread the dough onto a baking sheet lined with parchment paper. Bake in the oven at 170 °C for about 20 minutes. Break the crumble into small pieces.
7
The assembly: Serve a portion of the tart with some pieces of buckwheat crumble and a scoop of vanilla ice cream.
8
To finish Apples by Christophe Adam published on September 5, 2019. Photo credit Guillaume Czerw. 14.90 euros.
Ingredients
The caramel
50 Semolina sugar
15 Water
The apples
12 Golden apples
Lemon juice
Butter
The Tatin syrup
6 Water
60 Brown sugar
6 vanilla extract
2 Flower of salt
The optional buckwheat crumble
140 Softened salted butter
120 Semolina sugar
100 Type 55 flour
100 Buckwheat flour
The assembly
Vanilla ice cream
Directions
Directions
1
For the caramel. In a saucepan, heat the sugar, glucose, and water until a light caramel is obtained.
2
Peel the apples and core them using a corer. Cut them in half. Using a mandoline, slice the apples into thin slices, 2 mm thick.
3
In a mixing bowl, place the apple slices. Add water and lemon juice to prevent them from browning. In a buttered loaf pan lined with about 80 g of caramel, arrange the apple slices to create well-defined layers for cutting. Press down on the apples to compact them.
4
Tatin syrup: Preheat the oven to 170 °C. Make a syrup at 30°. Add the vanilla extract, lemon juice, and bring to a boil.
5
Remove from heat, fold in the butter in pieces and the sea salt. Pour this syrup over the apples. Bake in the oven for 55 minutes.
6
The buckwheat crumble (optional): Preheat the oven to 170 °C. Mix the butter with the sugar and the flours using your fingertips until you get a sandy dough. Spread the dough onto a baking sheet lined with parchment paper. Bake in the oven at 170 °C for about 20 minutes. Break the crumble into small pieces.
7
The assembly: Serve a portion of the tart with some pieces of buckwheat crumble and a scoop of vanilla ice cream.
8
To finish Apples by Christophe Adam published on September 5, 2019. Photo credit Guillaume Czerw. 14.90 euros.
Notes
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