Tatin petit-fours

Credit: Mathilde de l'Ecotais
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Step 1: Making the brittany shortbread dough

Combine flour, butter, salt and baking powder. Mix with a paddle until a sandy consistency is obtained.

Split and scrape the vanilla bean. Add the vanilla seeds to the egg yolks and sugar. Beat all of these ingredients to emulsify, fold into the flour-butter mixture until smooth. Cover with plastic wrap and refrigerate.

Step 2: Preparing the tatin apples

Make a caramel with the sugar. Deglaze with a little water.

Peel and seed the apples. Quarter them. Place the quarters on a baking pan. Add the caramel syrup and cover with aluminum foil. Bake in a traditional oven for around 30 minutes until the apples are tender and caramelized. Flatten the apples out to a thickness of 1/2 inch (1.5 cm) and let set in the freezer.

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

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