Welcome back my Franchizz!

Today we are making a delicious dessert that was created by mistake!

Aren’t these making the best stories? The Tatin sister were working at the namesake hotel, just like any other day.
Stephine was overworked, she was working on cooking apple in butter and sugar for a regular tart. But her exhaustion made her forget to the point the apple caramelized a bit too much.

Not knowing what to do, she threw the dough overtop and baked it like that. This then become the very famous Tarte Tatin.
Delicious on it own, or served with ice cream or crème fraiche, this dish is extremely popular in France and over the world.

For my version, I’ve added some Fleur de Sel from my hometown to the caramel and made a Chantilly cream.

Ok, enough talking. Let’s get cooking, shall we?

Serves 8

Shortcrust pastry
60gr (1/2 cup) Powdered sugar
Pinch of salt
125gr (1 cup) AP flour
62.5gr (4 1/2 tbsp) High quality butter
1/2 Organic egg (room temperature)

• In a mixing bowl with the paddle attachment, cream butter until smooth.
• Add powdered sugar and mix until all is incorporated.
• Add egg and mix.
• Add half of the flour and the salt.
• Mix it quickly and add the second half.
• Turn it out onto a clean surface or counter and mix with your hands, trying to make it come together but touching it as little as possible. You do not want to overheat it.
• When you have a smooth dough ball, wrap it in plastic. Roll it into a square so it’s easier to roll later.
• Refrigerate for at least 1 hour and up to 2 days.
• When ready to roll, take the dough from the fridge and let barely soften at room temperature.
• The dough must still be cold. Simply wait until you can start to roll it but not until it is very soft. This is important to ensure a tender dough.
• On a lightly floured counter start rolling the dough disc, making sure you do quarter turns often to ensure the dough is not sticking and adding more flour to the counter if it is sticking.
• Stop when the dough is a 1/4 inch thick.
• Using a ring cutter the size of your flexi-mould, cut circles and set them aside.
• You can re-roll the dough to a ball and make shortbread cookies or wrap it and keep in fridge or freezer.

Caramelized apple
6 pcs Granny Smith apple (peeled and quartered)
100 gr (1/2 cup) Castor Sugar
60gr (1/4 cup) Butter
10gr (2 tsp) Fleur de Sel
10 ml (2 tsp) Vanilla paste
1 Lemon (juiced)

• In a large deep pan, on medium high heat. Place the sugar and let it turn into a caramel.
• Deglaze with the butter, once combined add the apples.
• Cook it for a couple minute and flip them.
• Add the Fleur de Sel, vanilla, lemon juice and stir.
• Let it cook for another 4-5 minutes or until the apple are almost fully cooked.
• PLace the caramel in the bottom of the mould inserts and top it up with the apple.
• Make sure it’s nice and full. Press them slightly to make sure it’s nice and even.
• This will result of a better and even looking pie.
• Let them cooldown slightly.

Chantilly cream
125ml (1/2 cup) Heavy cream
30 gr (2 tbsp) Castor sugar
5ml (1 tsp) Vanilla paste

• In a stainless bowl, whisk the cream, sugar and vanilla until the cream is fully whipped.
• Cover and place it in the fridge.

Garnish
5 gr (1tsp)  Fleur de Sel

• Place the dough circle on top of the caramelized apples.
• Bake them in a pre heated oven at 350F for 20 min or until the dough is golden.
• Let them cool down for 10 min and un mould them.
• Plate them individually or in a platter. Sprinkle with Fleur de Sel.
• Garnish with a rocher or Chantilly cream.
• Serve right away and enjoy.
• Bon Appétit!