Recipe of the tarte tatin

Recipe for 1 pie of 6/8 personnes

  • 1 440 gr of Royal Gala apples
  • 2 vanilla beans from Madagascar
  • 250 gr of soft butter
  • 50 gr of sifted powdered sugar
  • 110 gr of flour T55
  • 100 gr raw cream
  • 202 gr caster sugar
  • 6 gr vanilla extract with seeds
  • 5 gr of lemon juice
  • 2 gr of pectin NH
  • Fine salt
  • 1 circle of 16 cm diameter.
  • 1 tatin mold


step 1: The sugar dough without darkening

  • Prepare the butter in ointment and add the sifted powdered sugar and mix.
  • Then add the flour and salt and mix.
  • Using a piping bag, place 210 g of the device in a circle of 16 cm in diameter.
  • Bake in the oven at 170°C for 35 minutes.

step 2 : The vanilla cream

  • Mix the cream and vanilla, set aside.

step 3 : Candied apples 1st cooking

  • Peel, seed and quarter the apples. Place them in a bowl, sprinkle the caster sugar, add the sweet butter and the split and scraped vanilla beans.
  • Cover with aluminium foil and cook for 45 minutes at 180°C. Drain after cooking.

step 4: The pectinated juice

  • Bring the water, vanilla extract, lemon juice and butter to 45°C.
  • Add the caster sugar and the pectin previously mixed and bring to the boil.
  • Set aside.

step 5: Candied apples 2nd cooking

  • Make a dry caramel with the caster sugar, pour it to cool it to room temperature, mix it into powder. In the bottom of a 16 cm diameter tatin mould, sprinkle 45 g of caramel powder.
  • Arrange the candied apple quarters in rosettes, sprinkle 10 g of caramel powder and pour 20 g of pectin juice.
  • Cover and cook for 45 minutes in a ventilated oven at 180°C.
    Out of the oven, let it cool down to room temperature.

Assembly and finishing : 

  • On the crispy shortbread, place 100 gr of raw vanilla cream in a pipeless pouch.
  • Turn out the puck of caramel baked apples and place it delicately on the shortbread topped with cream.
  • Sprinkle with a few roasted buckwheat seeds for decoration.


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