TARTE TATIN, recette de Christophe Michalak

Prepare the beurre vanillé syrup by combining 250 g of water, 250 g of sugar, and 250 g of butter in a saucepan.

Add the whole vanilla bean to the mixture and bring it to a boil.

Once boiling, add the 6 large apples, peeled and cored, and let them soak in the syrup until tender.

Prepare the puff pastry (pare feuilletée) using the Thermomix method as suggested in the video.

Once the apples are tender, remove them from the syrup and arrange them in a baking dish.

Cover the apples with the prepared puff pastry, tucking the edges down around the apples.

Bake in the oven until the pastry is golden brown.

Equipment Needed

Spice Level:

Dietary