Inspired by the Tarte Tatin apple pie, candy-coated caramel apples, served with crispy shortbread and double whipped cream, vanilla and lime zest
Ingredients for 5 persons
- 150 g of butter
- 85 g of icing sugar
- 225 g of flour
- 1 egg
- 2 g of salt
- 30 g ground almonds
- 100 g of sugar
- 15 g of icing sugar
- 100 g of double cream
- 5 Golden Delicious apples
- Fleur de sel
- 1 lime
- 1 vanilla pod
Shortcrust pastry preparation
1. In a bowl, mix the egg with the icing sugar and a pinch of salt
2. Spread the flour and almond powder on the work surface, make a hole in the center, pour in the contents of the bowl and then the softened butter (the butter must not be liquid)
3. Mix until you obtain a homogeneous dough
4. Place in the fridge for two hours
5. Spread thinly between two sheets of baking paper
6. Bake in oven set at 180 °C for about two minutes
7. Cut out triangles, 11 cm thick
8. Bake for another 5/6 minutes at 190 °C (adapt to your oven)
Preparation of other elements
1. Peel and quarter the apples
2. In a pan, melt the butter with the sugar until you obtain a golden brown caramel
3. Add the apple quarters and cook for about 10 minutes; the apples should be well colored but not stewed
4. In a mixer, whip the double cream, add the icing sugar, the juice of half a lime and the vanilla pod
5. Grate the lime zest into the cream
6. Using a Parisian apple spoon, make apple balls then marinate them with lemon juice and lime zest
For the dressing
1. Place 3 caramelized apple quarters and 2 pieces of shortcrust pastry vertically
2. Using a pastry bag, form two rosettes of whipped cream
3. To finish, top with a finely grated lime zest
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