Very happy to present this recipe sweets tart tatin revisited, My last favorite dated.

A taste of butter and well pronounced caramel and creamy texture… I made capsize hearts with these tatins pies lol.

For the preparation of apple tatin, I based on a recipe from pastry chef Christophe Michalak. I made just a small development on the amount of honey.

Regarding the cubes, they were made with the Pixmoule of the brand Pixcake.

 

The recipe is for 25 sweets tart tatin revisited, or a mold Pixcake.

 

The recipe of pie sweets tarte revisited

---

ingredients 25 sweets tart tatin revisited

The apple tarte

• 8 pommes golden
• 50g honey
• 50g glucose (if honey)
• 60g butter
• 200g sugar
• 90g cream
• 8g gelatin

The sweet dough

• 140g butter
• 75g icing sugar
• 2g de sel
• 25g almond powder
• 1 egg
• 250g flour T55

The neutral topping

• 400g sugar
• 260g of water
• 12g gelatin

Whipped mascarpone vanilla

• 100g whole liquid cream
• 50g mascarpone
• 5g icing sugar
• ½ vanilla

 

---

A method of tatin revisited pie sweets

The cubes apple tatin

Rehydrate gelatin.

Peel, empty and cut the apples into small dice.

In a pan, Melt the butter with the honey and glucose. Pour the diced apples and leathery over medium heat for about ten minutes.

 

Put the powdered sugar in a saucepan and achieve a dry caramel. Pour the cream gradually until a creamy caramel.

Remove from fire, incorporate gelatin as well as apples.

 

Pour into the Pixmoule to the brim and block in the freezer overnight.

 

The sweet dough

Work the softened butter with the icing sugar, add salt, almond powder, the egg and mix well. Finally add the flour without overworking the dough. The film and the book in the fridge for a night.

The next day, lowering of about 3mm and a description of the squares of 4cm. Arrange on a perforated baking mat and bake for thirty minutes at 175 ° C.

 

The neutral topping

Rehydrate gelatin.

Put the sugar and water in a saucepan and bring to a boil.

Remove from heat, add the gelatine and dispose in a container.

Used to 30-35 ° C.

 

Installation of apple pie bites revisited

Turn out the cubes and place on a grill. glossing neutral batt when it is about 30-35 ° c.

 

Using a spatula and a toothpick, move PixTatins on the small squares of sweet dough.

Fit the very cold liquid cream with the icing sugar, vanilla and mascarpone whipped until firm.

Dresser pretty Choupettes whipped vanilla on sweets tart tatin revisited and decorate sugar beads or potato sticks.

Thaw about 2 hours in the fridge before serving.

good achievement!

If you like this small cubes format, you can find my recipe strawberries trompe l'oeil made of the same mold Pixcake.