Ông Táo's Kitchen
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| The Tarte Tatin |
Viet Nam News
with chef Kevin Philippe from Millenium Café des Arts Hà Nội
The tarte tatin became famous at the end of the 19th century thanks to the two sisters Tatin from the Sologne region, in the north of France. The story goes that the pie is born of clumsiness. Cooked upside down and served on the spot, this pie is traditionally served with whipped cream.
Ingredients: serves 6
To make the biscuits:
125g flour
½ tsp baking powder
70g sugar
100g soft butter
2 egg yolks
To make caramel:
100g sugar
45g cream
2 sheets of gelatin
To make chantilly:
20g cream
½ vanilla pod
For garnish:
4 golden apples
30g butter
50g honey
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| Chef Kevin Phillipe |
Method:
- Preheat the oven to 180°C.
- Mix the sugar and egg yolks vigorously (the mixture should whiten) then add the butter and finish with flour and yeast. Form a homogeneous ball and let it rest for 30 minutes in the fridge.
- Meanwhile, peel the apples and cut into small cubes, in a pan melt the butter and honey, add the apples and cook on low heat.
- Soak the gelatin in ice water.
- Prepare the caramel, in a saucepan cook the sugar, when the caramel starts to brown, turn off the heat add the cream to stop cooking, then the previously-softened gelatin.
- Roll out the biscuit about 1cm thick, and cut circles of 8cm diameter, cook for about 15min.
- Mix the apples and the caramel and arrange them all in a semi-spherical silicone mold 8cm diameter.
- Keep in the fridge for at least 3hr.
- Once the biscuits are golden, let them cool.
- Prepare whipped cream, whip vigorously until cream becomes smooth and light, and add the seeds of half a vanilla pod.
- Once half spheres well in jelly, demould and arrange them on the biscuits, add the whipped cream with spoon or with a pastry bag.
You can sample the dish at Millenium Café des Arts Hà Nội, 11B Bảo Khánh Street, Hàng Trống Ward, Hoàn Kiếm District, Hà Nội. Tel: (024) 3828 7207.
