Tatin de Granny Smith

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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

  • 250g flour
  • 125g butter
  • 2 teaspoons powdered cinnamon
  • The yolk of one egg
  • 50ml water
  • 30g caster sugar
  • 3g fine salt

For the sorbet

  • 300g red fruits
  • 1 vanilla pod
  • 500ml water
  • 250g sugar
  • 300ml Ploussard wine

     

For the decoration

  • 250g whipped cream
  • 40g icing sugar
  • Mint
  • Chocolate


     
  1. 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.
     
  2. 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.


Samuel Richardet
Chef au Restaurant Le Grapiot (Pupillin)