Apples Baked à la Tatin

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Credit: Mathilde de l'Ecotais

Vanilla ice cream

3
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Ingredients (10 people)

Making the brittany shortbread

  • 8 3/4 ounces butter (250 g)
  • 1 pound flour (500 g)
  • 7 ounces granulated sugar (200 g)
  • 5 egg yolks
  • 1 1/4 teaspoons table salt (5 g)
  • 5 teaspoons baking powder (20 g)
  • 2 vanilla beans

Preparing the sauce

Instructions

Step 1: Making the vanilla ice cream

Mix whole milk, heavy cream, egg yolks, sugar and vanilla beans, previously split and scraped. Cook the mixture in a double boiler at 183°F (84°C). Let cool to 39°F (4°C). Let sit. Remove the vanilla bean, process in the ice cream maker and keep in the freezer.

Step 2: Preparing the apples à la tatin

Peel the apples, cut in two and seed. Set the peelings and cores aside for the garnish.

Melt sugar into a caramel in a dry pan, then deglaze with water to obtain a syrup.

Place the apples in a baking dish and coat with caramel syrup. Bake in a 338°F (170°C) oven until the apples become tender. Set aside in a cool place.

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits

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