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Tarte Tatin with whipped spiced yogurt
2023-09-01
https://www.metro.ca/userfiles/image/recipes/tarte-tatin-pommes-12187.jpg
PT30M
PT30M
PT1H00M
Peel and core apples. Cut into big pieces (quarters or sixths, depending on size of apples). In a very large skillet, froth butter and add sugar to be absorbed by butter. Lower heat to medium and let sugar liquefy as it caramelizes.Using a wooden spoon, stir gently to prevent sugar from clumping. Once sugar is completely liquid and caramel-coloured, which should take between 5 and 10 minutes, add apple pieces. Toss gently to coat apples evenly and cook for about 10 to 15 minutes, until juice from apples evaporates completely, leaving apples coated in caramel. Remove apples and allow to cool on a baking sheet. Let remaining caramel stand in the skillet.In the same skillet, arrange apple pieces in a rosette — start from the outer edge and work your way to the centre. Once the skillet is full of apples, squeeze in any remaining pieces.Roll out the dough thinly and place it over apples, cutting off excess while making sure that apples are completely covered. Flatten dough and bake at 200 °C (400 °F) for approximately 15 minutes. Once the dough is baked and nicely golden, allow to cool for about 10 minutes.In the meantime, pour 35% m.f. whipping cream and spices into a round-bottomed mixing bowl and whisk mightily. When cream starts to thicken, add maple syrup. Continue to whisk until whipped cream forms firm peaks. Fold in yogurt.Place a plate on top of the skillet, firmly against the baked crust, and tilt skillet into a bowl to pour out as much caramel as possible. Set caramel aside. Keeping plate firmly pressed, turn over in a quick movement: the apples that were on the bottom are now on top of the dough. Remove skillet and admire your upside-down tarte Tatin.Serve hot, topped with a heaping helping of spiced yogurt whipped cream. Drizzle with remaining cooking caramel.Source : Martin Juneau
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12 lobo apples (or other apple variety that retains its shape and texture when baked)
75 g semi-salted butter
120 g sugar
1 sheet shortcrust or puff pastry (pre-thawed and set aside in the refrigerator, nice and flat)
100 mL 35 % whipping cream
5 g ground cinnamon
2,5 g ground nutmeg
5 g ground ginger
30 mL Maple syrup
150 mL plain Greek yogurt
Tarte Tatin with whipped spiced yogurt
4
Desserts
0:30
Preparation
0:30
COOKING
1:00
TOTAL TIME
Ingredients
-
12
lobo apples (or other apple variety that retains its shape and texture when baked)
-
75 g
semi-salted butter
-
120 g
sugar
-
1 sheet
shortcrust or puff pastry (pre-thawed and set aside in the refrigerator, nice and flat)
-
100 mL
35 % whipping cream
-
5 g
ground cinnamon
-
2,5 g
ground nutmeg
-
5 g
ground ginger
-
30 mL
Maple syrup
-
150 mL
plain Greek yogurt
Preparation
Peel and core apples. Cut into big pieces (quarters or sixths, depending on size of apples). In a very large skillet, froth butter and add sugar to be absorbed by butter. Lower heat to medium and let sugar liquefy as it caramelizes.
Using a wooden spoon, stir gently to prevent sugar from clumping. Once sugar is completely liquid and caramel-coloured, which should take between 5 and 10 minutes, add apple pieces. Toss gently to coat apples evenly and cook for about 10 to 15 minutes, until juice from apples evaporates completely, leaving apples coated in caramel. Remove apples and allow to cool on a baking sheet. Let remaining caramel stand in the skillet.
In the same skillet, arrange apple pieces in a rosette — start from the outer edge and work your way to the centre. Once the skillet is full of apples, squeeze in any remaining pieces.
Roll out the dough thinly and place it over apples, cutting off excess while making sure that apples are completely covered. Flatten dough and bake at 200 °C (400 °F) for approximately 15 minutes. Once the dough is baked and nicely golden, allow to cool for about 10 minutes.
In the meantime, pour 35% m.f. whipping cream and spices into a round-bottomed mixing bowl and whisk mightily. When cream starts to thicken, add maple syrup. Continue to whisk until whipped cream forms firm peaks. Fold in yogurt.
Place a plate on top of the skillet, firmly against the baked crust, and tilt skillet into a bowl to pour out as much caramel as possible. Set caramel aside. Keeping plate firmly pressed, turn over in a quick movement: the apples that were on the bottom are now on top of the dough. Remove skillet and admire your upside-down tarte Tatin.
Serve hot, topped with a heaping helping of spiced yogurt whipped cream. Drizzle with remaining cooking caramel.
Source : Martin Juneau
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
