Apples Baked à la Tatin

Credit: Mathilde de l'Ecotais

Vanilla ice cream

Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.
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


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

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN

Other recipes by Alain Ducasse