Tarte Tatin with vanilla cream
A delicious recipe that you can prepare without much advance notice because it can be eaten warm.
Ingredients:
- 3 Golden apples
- 1 sheet of puff pastry
- 75g unsalted butter
- 75 g sugar
- 200 ml of whipping cream
- 1/2 vanilla pod
- Icing sugar to taste
Preparation:
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In a 24cm Hybrid Cell pan, melt the butter over low heat, then add the sugar and let it caramelize. Meanwhile, peel, core, and cut the apple into portions.
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Once the butter and sugar have taken on a nice golden brown, it's time to add the apple. It's important to place it carefully in the pie, as we won't be moving it. Let it cook for 5 minutes over low heat and remove it from the oven. Let it cool for 5 minutes, then place a sheet of puff pastry or shortcrust pastry on top, folding the edges toward the inside of the pan. Pierce the pastry to allow steam to escape.
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Bake for 30 minutes, using top and bottom heat, in a preheated oven at 180°C. Once the time is up, remove from the oven and let it rest for 10 minutes before removing from the pan. To remove from the pan, simply place a large plate on top of the pan and turn it upside down.
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Pour the very cold cream into a bowl along with the seeds from half a vanilla pod or a teaspoon of vanilla essence, and powdered sugar to taste, and whip with the help of an electric whisk.
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We serve the cake with a quenelle of vanilla cream.
