Tarte Tatin with apples and candied grapefruit peel Matcha tea chantilly

dessert 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 <style type="text/css"> .background-video{ background-size: cover; cursor: pointer; } </style> <div class="video-portrait background-video"> <span class="dl-videoname hide">LA GRANDE EPICERIE DE PARIS - Recette Pommes Pamplemousse Chantilly Matcha</span> <div class="thevid" style="position:relative;height:0;padding-bottom:56.25%"><iframe allowfullscreen="" frameborder="0" height="360" id="thevid" src="https://www.youtube.com/embed/x4-JThEjCxs?rel=0&amp;showinfo=0&amp;hd=1&amp;autohide=1&amp;color=white" style="position:absolute;width:100%;height:100%;left:0" width="640"></iframe></div> <!-- <div class="play-vid uppercase background-video"><span class="play-btn">Voir la vid&eacute;o</span></div>--> <div class="step-content"> <span class="content">&nbsp;</span> </div> </div> <ul> <!-- <li class="step"> <div class="step-content"> <div class="video-portrait background-video"> <div class="thevid" style="position:relative;height:0;padding-bottom:56.25%"><span class="content"><iframe allowfullscreen="" frameborder="0" height="360" id="thevid" src="https://www.youtube.com/embed/EBjE0sofEA4?start=22&amp;rel=0&amp;showinfo=0&amp;hd=1&amp;autohide=1&amp;color=white" style="position:absolute;width:100%;height:100%;left:0" width="640"></iframe> </span></div> <div class="play-vid uppercase background-video"><<span class="play-btn"></span> </div> </div> </div> </li> --> <li class="step"> <div class="step-number"><span class="number">1</span></div> <div class="step-content"> <span class="content">The 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.</span> </div> </li> <li class="step "> <div class="step-number"><span class="number">2</span></div> <div class="step-content"> <span class="content">The 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.</span> </div> </li> <li class="step "> <div class="step-number"><span class="number">3</span></div> <div class="step-content"> <span class="content">Cook in the oven at 175 degrees until the apples are cooked, then leave to cool.</span> </div> </li> <li class="step "> <div class="step-number"><span class="number">4</span></div> <div class="step-content"> <span class="content">Cut 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.</span> </div> </li> <li class="step "> <div class="step-number"><span class="number">5</span></div> <div class="step-content"> <span class="content">Using 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.</span> </div> </li> <li class="step "> <div class="step-number"><span class="number">6</span></div> <div class="step-content"> <span class="content">Place 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.</span> </div> </li> <li class="step "> <div class="step-number"><span class="number">7</span></div> <div class="step-content"> <span class="content">Before serving, draw a rosette of whipped cream and decorate with some raspberry biscuits.</span> </div> </li> </ul> French PT30M PT30M
Difficulty Easy
Preparation 30 minutes
Cooking 30 minutes

Ingredients

Preparation

4 people
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
     
    • 1
      The 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.
    • 2
      The 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.
    • 3
      Cook in the oven at 175 degrees until the apples are cooked, then leave to cool.
    • 4
      Cut 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.
    • 5
      Using 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.
    • 6
      Place 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.
    • 7
      Before serving, draw a rosette of whipped cream and decorate with some raspberry biscuits.

    Products :

    Muscovado sugar

    Terre Exotique
    €4.00
    80 g (50,00 € / kg)

    Organic citrus and spice tea – 20 muslin teabags

    La Grande Épicerie de Paris
    €6.90 €10.00
    40 g (172,50 € / kg)

    Raspberry shortbread biscuits

    La Grande Épicerie de Paris
    €5.70
    120 g (47,50 € / kg)

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