Pie Tatin (For 25 blocked)

Tarte Tatin (For 25 bites)

Tarte Tatin (For 25 bites)




50g Honey 

50g of glucose (if not honey)

60g of butter

20g sugar

90g cream

8g of gelatin


140g of butter

75g of icing sugar

2g of salt 

25g of almond powder

250g of flour T55


400g of sugar

260 of water

12g of gelatin


100g of whole liquid cream 

50g mascarpone

5g of icing sugar ½ gostle of vanilla




Rehydrate gelatin.

Peel, drain and cut apples in brunoise.

In a frying pan, melt butter with honey and glucose.

Pour the apple cubes and the pears with medium heat about 10 minutes. Put the sugar powder in a saucepan and make a dry caramel.

Pour the liquid cream gradually until a smooth caramel is obtained. Remove from heat, incorporate gelatin and apples.

Cut in the Pixmold to shave and block in the freezer all night.

The sweet dough:

Work pommade butter with icing sugar, add salt, almond powder, egg and mix well.

Finally add the flour without too much work the dough.

The filmer and book it in the fridge for one night.

The next day, lowering it to about 3mm and detailing squares of 4cm.

Have them on a perforated baking mat and cook for about 30 minutes at 175 ° c.

Neutral Dying:

Rehydrate gelatin.

Put the sugar and water in a saucepan and bring the whole to a boil. Outside the fire, add the gelatin and get rid in a container. Is used at 35 ° c.

PixTatin assembly:

Drill the cubes and dispose of them on a grid.

Ice from neutral nappage when it is about 35 ° c.

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

Monter the cold liquid cream with the icing sugar, the vanilla and the mascarpone until obtaining a firm whipped cream.

Dresser nice nice vanilla whiff on the PixTatins.

Let it thaw about 2 hours in the fridge before tasting.





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