avec-batterie-1-

The recipe for tarte tatin revisited by 3-star chef Anne-Sophie Pic

undefined undefined 26 janvier 2022 undefined 10h57

undefined undefined 20 février 2024 undefined 14h11

The Editor

iStock / Anne-Sophie Pic (Instagram)

Among the favorite desserts of the French, the tarte tatin has held a special place for decades. Enjoyed warm or cold with a scoop of vanilla ice cream or some whipped cream, this marvel consists of caramelized apples covered with a pastry. A recipe revisited by the three-star chef Anne-Sophie Pic in a verrine version with an almond tuile.

Ingredients (for 4 people):

  • 4 almond tuiles
  • 2 golden or pink lady apples
  • 1 lime juice
  • 15g salted butter
  • 30g caster sugar
  • Vanilla espuma
  • 250g liquid cream
  • 1 vanilla pod
  • 10g icing sugar
  • Cinnamon
  • 45g sugar
  • 120g milk
  • 3 egg yolks

Preparation:

Vanilla espuma:

  • On the day before, mix the cream with the contents of the vanilla pod. Place in a bowl. Cover, let rest and infuse overnight in the refrigerator.
  • The next day, mix the vanilla cream with the icing sugar. Pour the mixture into the siphon and add 1 or 2 gas cartridges depending on the siphon. Place in the refrigerator.

If you don't have a siphon: cut the vanilla pod in half lengthwise. Scrape the inside to retrieve the small black seeds. Mix them with the cream.I melt and powdered sugar. Beat everything with a hand whisk or electric mixer to obtain a not too firm whipped cream. Then place this cream on the dessert with a tablespoon. The sauce: - Mix two thirds of the sugar (30g) with cinnamon in a saucepan. - Heat gently, stirring. Let the sugar melt then caramelize. Remove from heat, pour in the milk. - In a bowl, mix the remaining sugar and egg yolks. - Pour the caramel milk over it, then cook for a few moments over low heat, like a custard. Remove from heat, pour into a bowl and let cool. The caramelized apples: - Peel the apples, form balls and mix them with lime juice. - In a skillet, add the butter, let it brown slightly and place the apple balls. Sprinkle with sugar. - Sauté and caramelize for 2 minutes. - Drain the apples in a colander to remove excess fat. Let cool for 10 minutes. The presentation:After cooling, distribute the apple balls into 4 glasses. Pour the cinnamon sauce over them. Place the tiles at an angle in the glasses and then garnish with the vanilla emulsion by pressing the siphon nozzle. Sprinkle with a pinch of cinnamon. You can also serve the tiles separately.