This recipe is from Multi Michelin Alain Ducasse, and Chef Fanny Herpin of Allard Restaurant in Paris.
Short Pastry:
Short Pastry:
- Place 6 Grams of sugar in a bowl with 100 grams of bio ecological flour (no mention of exact type or brand) and 2 grams of salt.
- Incorporate 50 grams of French butter (82% butterfat) in small pieces. Add 1 cl. wáter, then 1 egg and combine until you obtain a homogeneous paste.
- Set aside in the fridge in a bowl. Pre heat oven to 180 Centig .. degrees.
- In a Tarte Tatin baking pan, make a caramel. Pour 150 grams of sugar into the pan and add 3 cl. wáter. The sugar should not be wet, just slightly moist ..
- Let it cook in the oven at 160 / 170 C Degrees until it becomes browned and then remove and cool.
- Wash and peel and de-core a variety of Apples of choice, acidic and sweet ( 1.5 kilos) and slice into large quarters.
- Roll out the dough and then cover baking pan completely. Bake in the oven exactly 40 minutes and as the apples are melting, make sure the dough is crispy.
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