A recipe created by chef Philippe Conticini extracted from the book Apples by Christophe Adam published by La Martinière editions. Photo credit Guillaume Czerw.
For the caramel. In a saucepan, heat the sugar, glucose, and water until a light caramel is obtained.
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.
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.
Tatin syrup: Preheat the oven to 170 °C. Make a syrup at 30°. Add the vanilla extract, lemon juice, and bring to a boil.
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.
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.
The assembly: Serve a portion of the tart with some pieces of buckwheat crumble and a scoop of vanilla ice cream.
To finish Apples by Christophe Adam published on September 5, 2019. Photo credit Guillaume Czerw. 14.90 euros.
0 servings
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