Nouvelle Tarte Tatin

Ingredients

The Nouvelle Tarte Tatin takes the traditional French dessert to new heights by incorporating elements of Nouvelle cuisine. The pastry crust is lighter and more delicate, allowing the caramelized apples to shine. The presentation is also elevated, with artistic plating techniques and a touch of modern flair. We alse have the original recipe for Tarte Tatin, so you can check it out.

• 6 apples, peeled, cored, and halved 6 apples, peeled, cored, and halved
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 50g (1/4 cup) unsalted butter 50g (1/4 cup) unsalted butter
• 1/2 vanilla bean, split lengthwise 1/2 vanilla bean, split lengthwise
• 200g (1 1/2 cups) all-purpose flour 200g (1 1/2 cups) all-purpose flour
• 100g (1/2 cup) unsalted butter, cold and cubed 100g (1/2 cup) unsalted butter, cold and cubed
• 50g (1/4 cup) granulated sugar 50g (1/4 cup) granulated sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 egg yolk 1 egg yolk
• 2 tablespoons ice water 2 tablespoons ice water

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 18g (Saturated Fat: 11g)
• Carbohydrates: 45g (Sugars: 25g)
• Protein: 3g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a 9-inch oven-safe skillet, melt the butter over medium heat. Add the sugar and vanilla bean, stirring until the sugar has dissolved and the mixture turns golden brown.
3. 3.
   Carefully arrange the apple halves, cut side down, in the skillet. Cook for 10-15 minutes, until the apples are tender and caramelized.
4. 4.
   In a mixing bowl, combine the flour, sugar, and salt. Add the cold butter and use your fingertips to rub it into the flour mixture until it resembles coarse crumbs.
5. 5.
   In a small bowl, whisk together the egg yolk and ice water. Gradually add the egg mixture to the flour mixture, stirring until the dough comes together.
6. 6.
   Roll out the dough on a lightly floured surface to fit the size of the skillet. Place the dough over the caramelized apples, tucking in the edges.
7. 7.
   Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crisp.
8. 8.
   Remove from the oven and let it cool for 5 minutes. Carefully invert the skillet onto a serving plate, allowing the tart to release onto the plate.

Treat your ingredients with care...

• Apples — Choose firm and slightly tart varieties such as Granny Smith or Braeburn for the best flavor and texture.
• Vanilla bean — Scrape the seeds from the vanilla bean and add them to the caramel mixture for an extra burst of flavor.

Tips & Tricks

• For a twist, add a sprinkle of cinnamon or a splash of rum to the caramel mixture.
• Serve the Nouvelle Tarte Tatin warm with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast of temperatures.
• Experiment with different fruit combinations, such as pears and cranberries, to create your own unique Nouvelle Tarte Tatin.

Serving advice

Serve the Nouvelle Tarte Tatin as a stunning centerpiece dessert. Cut it into wedges and garnish with a dusting of powdered sugar and a sprig of fresh mint.

Presentation advice

To create an elegant presentation, drizzle a caramel sauce or a fruit coulis on the plate before placing the slice of Nouvelle Tarte Tatin. Add a quenelle of whipped cream or a scoop of sorbet on the side for a touch of sophistication.