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Spiral Tarte Tatin

Serves : 8

Time: 1 h 15

Difficulty:

Author: Chef Philippe

10 ratings

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Ingredients for 8:

For the hazelnut rich shortcrust pastry:
140g flour
100g unsalted butter, softened
50g icing sugar
50g ground hazelnuts
1g salt
45g egg yolks
4g baking powder

For the filling:
15 apples (Royal Gala or other variety)
For the caramel:
100g unsalted butter
150g castor sugar
20g vanilla sugar

Other ingredients:
10g olive oil
Utensils:
Tarte Tatin Pan for Induction Hobs Ø 24cm
Exoglass® Spatula 30cm
Compact Strip Slicer
Exal® Round Baking Sheet Ø 28cm

Method for Spiral Tarte Tatin:

Before starting this Spiral Tarte Tatin recipe, make the hazelnut rich shortcrust pastry following the recipe (preferably the day before).

Organise all the necessary ingredients.

In the tarte tatin mould, melt the butter until foamy.

Add the castor sugar and vanilla sugar.

Combine with a spatula...

... and cook until you obtain a brown caramel. Make sure the caramel doesn't burn to avoid a bitter taste. Set aside.

Using the strip slicers, cut one apple into a thin, long strip.

Shape the apple strip into a roll.

The result should look like this.

Repeat the operation with the other apples. Roll each apple strip...

... around the initial roll, making it bigger and bigger...

... and so on...

... until you obtain a large apple roll.

Carefully transfer the apple roll into the tarte tatin mould...

... and place on the stove to cook the apples. Cook for a good 10 minutes over medium heat. The caramel shouldn't burn since the apples will release water during cooking.

In the meantime, roll out the hazelnut pastry with a rolling pin...

... to a wider diameter than the mould (between 28 and 30 cm). Thickness should be about 3 or 4 mm.

Using a mousse ring Ø 24 cm, cut a disc of pastry with a knife. Set aside.

The apples have been cooking for almost twenty minutes. Remove the pan from the heat...

... and pour the olive oil over the surface of the apples;

Cover the apples with the pastry disc.

Tuck in the pastry between the apples and the sides of the mould.

The mould should now be on top.

Bake in the oven preheated at 180°C (gas 4) for about 40 minutes.

When cooked, take the tart out of the oven...

... and place on your kitchen worktop.

While the tart is till hot, carefully release from the mould onto a round baking sheet. Place the round baking sheet over the pastry and using a towel, flip the mould upside down quickly. Hot juice might leak out so make sure you don't get burnt.

The mould should now be on top.

Lift the mould carefully.

The tarte tatin is ready. The olive oil used earlier ensures the apples are nice and glossy but you won't taste it at all. Tarte Tatin is delicious served cold or warm, with a scoop of vanilla ice cream or crème fraîche. Enjoy!