Tart Tatin

Discover the history of Tart Tatin.

1. Vanilla ganache

   • 400 g whipping cream (35% M.G.)
   • 100 g white chocolate
   • 5 g vanilla
   • 4 g gelatine

   • Start by soaking gelatine in cold water for at least 10 minutes.
   • In the meantime, in a saucepan bring 100 g of heavy cream and vanilla to a boil.
   • Right after, turn off the heat and add the hydrated gelatine.
   • Then, pour the hot heavy cream into the melted white chocolate and integrate.
   • Now, add the remaining chill heavy cream and emulsify the mixture with a hand blender.
   • Lastly, cover in contact with plastic wrap and refrigerate until ready to use for at least 4 hours.

2. Breton shortbread

   • 200 g all purpose flour
   • 150 g butter
   • 120 g cane sugar
   • 100 g ground almond
   • 60 g egg yolks (4)
   • 14 g baking powder
   • 5 g vanilla
   • 4 g salt

   • In a bowl, cream the room temperature butter with the sugar. Then add vanilla, baking powder, salt and egg yolks.
   • Later, add sieved flour and baking powder in two times and lastly ground almond.
   • Wrap the dough up in plastic wrap and refrigerate for at least 30 minutes.
   • Meanwhile, on a baking tray lined with parchment draw a rectangle a bit bigger than the base of the yule log mould.
   • Get out the dough from the fridge and flat it covering the surface drawn on the parchment with a 6 mm layer. Keep refrigerated until ready to use.
   • Preheat the oven at 180 ºC and bake the dough for 30 minutes.
   • Let the dough cool down completely and keep at room temperature until ready to use.

3. Caramelized apple

   • 2 kg. Granny Smith apples
   • 200 g white sugar
   • 80 g butter
   • 30 g olive oil
   • 5 g vanilla

   • In a skillet, add sugar and vanilla and cook until turns into a deep amber caramel.
   • Then, turn off the heat, add the butter and cook for a couple more minutes. Spread caramel on a tray lined with parchment and let it cool.
   • Later, peel, core and cut in half apples, from one side of the hole resulted from coring the apple to the other one.
   • Then, slice the apples with a mandolin or a sharp knife. The slices should be around 2 mm. thick.
   • Discard the shortest slices and place the slices in stacks one after another, just the same way we sliced them, on a tray. Holes from coring upside.
   • Now, brush apples with olive oil and bake for 40 minutes at 180º C.
   • Cover the apples with tin foil and for another 40 minutes at 180º C.
   • After that time, line our yule log mould with parchment and transfer the apples into the mould with care. Start from the bottom and build up to the sides. Fill the center with scraps. Pour in the apple juice and caramel.
   • Cover the top with tin foil and bake for 60 more minutes at 180º C.
   • Let the apples cool down inside the mould completely to room temperature and keep in the refrigerator overnight.

4. Assembly

   • First, take the apples in the yule log mould out of the fridge and discard the parchment covering the top. Place the Breton shortbread in contact with the apples and flip it. Unmould and remove the parchment.
   • Then, trim the excess of shortbread so it is aligned with the apples.
   • Now, brush apples with a mixture of warm apricot jam and a bit of water.
   • Take our ganache out of the fridge and whip to firm peaks. Transfer into a piping bag with a Saint Honoré nozzle.
   • Lastly, pipe out the ganache in a zigzag motion on top of the apples and between the apples and shortbread.
   • Keep in the refrigerator and leave at room temperature for 20 minutes before serving.

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