Tatin de Granny Smith
Au miel de châtaignier
Sorbet au Ploussard de Pupillin
Pâte brisée à la cannelle
Serves 8 people
- 8 Granny Smith apples
- 150g caster sugar
- 1 dessert spoon chestnut honey
- 2 knobs of butter
For the pastry
For the sorbet
For the decoration
To make the pastry :
Rub the butter into the flour. Add the sugar, cinnamon, water and egg yolk. Mix well and refrigerate for 20 minutes.
Make a caramel by melting the caster sugar in a heavy based pan and then pour into a non-stick tatin mould. Peel, halve and core the apples. Drizzle the honey over the caramel and place the apples and the butter on top. Cook for 20 minutes in a pre-heated oven at 170°/180°C.
For the sorbet :
Bring the water, sugar, vanilla and wine to the boil in a large saucepan. In another saucepan cook the red fruits with a little water and the vanilla. Strain the juices from the red fruits into the wine mixture and bring back to the boil. Add the fruit and let stand for 5 minutes to infuse thoroughly, the put into a sorbet machine.
Roll out the pastry and place over the apples and cook for a further 20 minutes. Remove from the mould whilst still warm, but not hot. Serve accompanied with whipped cream and decorate with mint leaves and chocolate.
Chef au Restaurant Le Grapiot (Pupillin)