The starred chef Simone Zanoni (George, Four Seasons George V) reveals here his recipe for the famous tarte Tatin made with Pink Lady apples. An essential dessert of French gastronomy.
3 Pink Lady apples
60gr of sugar
60gr of butter
1 puff pastry disc (ideally 16cm in diameter and 0.7cm thick)
Michelin-starred chef Simone Zanoni © DR
Upstream: Peel the apples, cut them into quarters and remove the seeds, then let them dry for 3 days.
In the saucepan, combine the butter and sugar to make a caramel. Arrange the apple quarters on top to fill the pan, then fold the puff pastry over the apples to coat them completely. Then make a hole in the top of the puff pastry to let the steam escape.
Place the saucepan on the heat and let the caramel cook until it slightly comes up and boils on the sides. When it reaches a nice brown color, place the saucepan in a fan-assisted oven for 55 minutes at 190 degrees.
Once baking is finished, let the pie cool for 10 minutes then place it between two plates and turn it over. Ready to taste, Tarte Tatin can be served with heavy cream or vanilla ice cream for the sweet tooth.