Apple pie
5 recipes
Tarte Tatin with crumble hazelnut
ingredients
servings
6
Type 00 wheat flour
50 grams
Chopped hazelnuts
65 grams
White sugar
155 grams
Butter
75 grams
Vanilla bean
1 unit
Lemon juice
1 spoon
Water
45 grams
Apples
6 unit
Puff pastry
200 grams
Desserts from Italy
Tarte Tatin with crumble hazelnut
Tarte Tatin with crumble hazelnut
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Revisitation of a typical French sweet. The recipe may seem long but in fact it is a different preparation that took one at a time are not absolutely complex to accomplish.
preparation
step 1
Prepare the caramel the next day by baking the sugar with water, then pour it into a plumcake mold, taking care to cover the entire bottom.
step 2
Then prepare the syrup: in a saucepan to heat water, butter, sugar, vanilla and fleur de sel, pass to the mixer.
step 3
Prepare the apples: cut them with a 2 mm thick mandrel (important!) And lined the mold with 500 gr of apples. Pour over the syrup and cook in a preheated oven at 170 degrees for 50 minutes.
step 4
At the end of the cooking period let it cool down, put a weight on the apples to put them in the refrigerator until the next day to make the butter and the pectin contained in the apples well mixed.
step 5
The next day prepare the crumble on the hazelnut: mix all the ingredients in the mixer, place the crumble obtained on a baking tray and bake for 30 minutes at 155 degrees.
step 6
Bake the puff pastry between two oven plates for 17 minutes at 180 degrees, pull it out of the oven and sprinkle with icing sugar and cook again (without the plate above) for 2 minutes at 240 degrees to caramelize.
step 7
Mounting: pour the apples on the leaf (previously put the apples 40 minutes into a freezer to facilitate the operation), garnish with crumble on the sides. Cool tasting.
