Tarte Tatin façon Conticcini

Written by Ben

I trade some cake for some cafe at a convenient store next to my work place and this time, the Ajuma and her daughter working there offered me some giant sugary and juicy Korean apples!
I decided to make something with.
At first, I made a classical tarte Tatin by following a Christophe Michalak recipe.
It was ok but the puff pastry didn’t rise enough and got soaked. After one day, the crust turned into a cardboard texture…

In parallel, I also made the one from Phillippe Conticcini you can see everywhere if you read french pastry blogs.
Apple part:
I found the idea to cut thin slices of apples was super smart and it got my attention.
Indeed, the result is a very melting in your mouth result, without turning into an apple sauce because of the natural pectin in the apple, dixit Conticcini.
The sauce:
The lemony-buttery-sugary sauce you add before the baking time helps a lot to flavor the apples. Compared to the Michalak recipe, it was more flavorful. And you don’t have to waste a ton of butter and sugar too -Ch. Michalak advices to melt 1kg of butter and 1kg of sugar in the water in which apple slices simmer and get soft. I divided the quantities by 4 but it was still a lot!-.
Puff pastry:
The fact to not bake puff pastry with apple helps this one to be not soaked at all.
Consequently, it stays crisp for one day.
The hazelnut crumbles around the tart are unsurprisingly tasty, as most of the stuffs made with hazelnut I tried baking so far. I also made some with almond but it is more bland.

You can find a recipe here:

Before beginning the recipe, I have some things to tell you.
-The image in the recipe above is a joke. You cannot cut perfect rectangle shaped slices with a knife. Phillippe Conticcini has a special apple slicer to cut perfect apple “lasagna”. You can see this machine in action with some kids around the chef:
-If your apples are sugary like the one we have in Korea -we don’t have Granny smith or Golden ones for instance- cut down the quantity of sugar while making your sauce, or just discard it.
-I cut my apples with a slicer and made 1 mm thick slices instead of 2mm. The result looks cleaner than most of the other amateurs from the other blogs but it is difficult to stack them properly because thin slices are brittle and fold on themselves spontaneously. So patience! Or make some super thin slices for the visible part and thicker slices for the middle…
-Put some parchment paper like below in order to unmold more easily the tatin part.
Indeed, it has a tendency to stick to the bottom of the pan like octopus tentacles.
Tarte_tatin_conticcinii_Feb2016 (1 of 4)
-Bake the tatin part longer than recommended to have a fondant result. I baked mine 1h20 and it was fine. I saw some people cooking their tarte tatin for 1h30 at 150 C instead of 1h at 180 C… Test and enjoy!
-For the puff pastry, don’t be shy to let it rise a lot till it looks sturdy enough to put a wire rack on top or when flattened to 1 cm of thickness, you will partially stack and kill the layers. Don’t forget to sift some powdered sugar on top and put it back in the oven to make a damp-proof coating.
-I didn’t try to add some pectin with apples but I think it is a good idea, especially when your apples are super watery. I saw one tarte tatin recipe from the chef Phillippe Rigollot that has some pectin in it…
-To unmold the Tatin part more easily, I put mine in the freezer for 1 night. I cut it in two parts in order to make 2 tarts and let them defrost on a wire rack.

Tarte_tatin_conticcinii_Feb2016 (2 of 4)
The caramel
Tarte_tatin_conticcinii_Feb2016 (3 of 4)
The sauce with some vanilla particle
Tarte_tatin_conticcinii_Feb2016 (5 of 7)
The baked tatin part
Tarte_tatin_conticcinii_Feb2016 (6 of 7)
The unmolded tatin part still frozen

My first test:



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