Tarte Tatin with apples and candied grapefruit peel Matcha tea chantilly
Preparation 30 minutes
Cooking 30 minutes
Equipment: | One Le Creuset tatin mould of 25 cm in diameter| One pastry bag and fluted tip |Ingredients: | One lemon | Puff pastry | 6-8 Chantecler apples | 20 g organic tea with citrus fruits and spices | 100 g granulated sugar | 50 g soft butter | 60 g muscovado sugar | 150 g of candied grapefuit peel | 1 packet of raspberry biscuits | 20 cl full cream | 20 g icing sugar | 1 teaspoon of matcha tea
LA GRANDE EPICERIE DE PARIS - Recette Pommes Pamplemousse Chantilly Matcha
1The night before, peel the apples, cut them into quarters and add lemon. Infuse the tea for 4 minutes in 25 cl of water, then add 100 g of sugar. Immerse the apple quarters in the infusion and leave to marinate overnight.
2The next day, caramelise the muscovado sugar in a tatin mould. Removed from the heat, add the previously diced butter. Drain the apple wedges and place them in the mould, adding some candied grapefruit peel.
3Cook in the oven at 175 degrees until the apples are cooked, then leave to cool.
4Cut out a dough disc the size of the tatin mould. Bake on a baking sheet for a few minutes, keeping an eye on it, then leave to cool.
5Using a whisk, whip up the cold cream. Add the icing sugar and the matcha tea. Pour the mixture into a bag with the tip and then refrigerate.
6Place the cooked dough on the apples and warm up the mould slightly so that the filling of the tarte tatin can be removed more easily.
7Before serving, draw a rosette of whipped cream and decorate with some raspberry biscuits.