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
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<span class="dl-videoname hide">LA GRANDE EPICERIE DE PARIS - Recette Pommes Pamplemousse Chantilly Matcha</span>
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<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>
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<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>
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<span class="content">Cook in the oven at 175 degrees until the apples are cooked, then leave to cool.</span>
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<div class="step-number"><span class="number">4</span></div>
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<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>
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<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>
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<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>
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<span class="content">Before serving, draw a rosette of whipped cream and decorate with some raspberry biscuits.</span>
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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
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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.
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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.
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3Cook in the oven at 175 degrees until the apples are cooked, then leave to cool.
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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.
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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.
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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.
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7Before 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)
