Tatin Tart recipe
Some history
Apples from the Alpes de Haute-Durance obtained a Protected Geographical Indication in 2010. These Golden Delicious (ideal for a tarte tatin) and Gala varieties grow between 450 m and 900 m altitude. Their quality is due to an exceptional terroir offering more than 300 days of sunshine per year.
Ingredients
- 250g shortcrust pastry
- 8 Royal Gala apples
- 250g sugar
- 125g butter
- Sea salt
Preparation
Make a caramel with the sugar, then add the butter.
Mix well and pour into a sloped-sided cake mould.
Peel and halve the apples, stand them tightly up in the mould.
Add a teaspoon of sea salt.
Bake in the oven for about 1 hour at 160°C then leave to cool (all of this can be done the day before).
Roll out the pastry and cut into a circle the size of the mould.
Put on the apples and bake for 20min at 180°C.
Leave to stand for 15min and turn out the tart onto a plate.
Serve warm with crème fraîche and vanilla ice cream.
Thanks :
Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix.