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Like Apple Pie, But Better! Amazing French Spiral Apple Tart Tatin Recipe - Glen And Friends Cooking
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Like Apple Pie, But Better! Amazing French Spiral Apple Tart Tatin Recipe – Glen And Friends Cooking

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This is a crazy apple pie like dessert that has flavour through the roof! Spiral Apple Tart Tatin – La Tatin William Lamagnère Style

Ingredients:
150g sugar
30 mL (2 Tbsp) water
10 mL (2 tsp) corn syrup
35g (2 Tbsp) salted butter
5 mL (1 tsp) soy sauce
7-9 tart cooking apples
1 square puff pastry
Icing sugar to dust

Method:
Preheat the oven to 160°C (325ºF).
In a saucepan; combine and melt the sugar, water, and corn syrup together.
Cook until you reach a golden caramel.
Remove from the heat, stir in the butter and soy sauce.
Pour into a greased 9″ cake tin.
Cut long continuous strips off the apples and roll them up until you get a roll the size of the cake tin.
Place the apple roll on top of the caramel.
Bake for 30 minutes.
Remove from the oven and compact the apples, place back in the oven for an additional 25 minutes.
Cut a disc of puff pastry to fit the cake tin.
Place on a parchment lined baking sheet and dust with icing sugar.
Bake for 25min at 160°C (325ºF), or until puffed and caramelised.
Place the baked puff pastry caramel side towards the apples inside the cake tin.
Carefully flip onto a serving platter and unmold.
Served with a little whipped or ice cream.

Video by William Lamagnère: https://youtu.be/_wepv5ZO0LU
Recipe by William Lamagnère: http://lamagnere.over-blog.com/2016/10/tarte-tatin-huile-d-olive.html

#LeGourmetTV #GlenAndFriendsCooking

welcome friends welcome back to the kitchen today we’re going to do a take on a tart tatin the method I’m going to use today was popularized by a french chef patisier William Lamagnère but I’m not going to fully follow his recipe I’ll link to his recipe below I’m going to make some changes along the way because he uses some ingredients that I can’t get readily here where I live especially the apples none of the local growers grow the Pink Lady apple that he uses and I’m going to change the caramel a little bit because he uses a very specific french olive oil that although I can get it it’s so super expensive that I don’t know that it’s going to bring anything special for me so I’m going to change the caramel sauce to be a little bit more like the one they use at Noma.

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23 Comments

  1. @cindym.3138

    Glen, I do love your approach recipes. You are dear to my heart because my son is named Glen (spelled correctly- one "N"), and you are a such a pragmatic cook!! This is going on my "list" of things I will try. The vegetable sheet slicer attachment from Kitchen aid is awfully expensive for an item I might use again (I see one from Zyliss, good brand not too pricey). I don't typically buy soy anything, I imagine I will use the coconut aminos I always use. Lastly, my mechanical mind is thinking I might try using my spring-form pan for this bad-boy, just because…..

  9. @peterdoe2617

    Crazy different from the recipe I know. But interesting.
    I know that much: it was invented in the fifties( if I'm not mistaking) in the south of France by the sisters Tatin, running a café there. (Once worked with a guy from down there. Who said his parents had still met the sisters in person.)
    This recipe is made in a pie pan. Adding sugar to the pan. Adding butter in little pieces and the sliced apples (marinated in lemon juice to prevent from getting brown) on top. You heat up the pan, so butter and sugar wil make a caramel. Press down the apples when softened. Let this cool to room temp. Then make a dough to cover the pan with. Bake until the dough is golden brown. Let it rest a little. Then flip.
    Greetings from the far north of Germany! (My finacè once had it, made with nashi pears.)

  11. @larsen8059

    I'm intrigued and want SO to make this, but I'm a bit intimidated with the time commitment! lol Perhaps for a special occasion. Looks amazing!

  12. @keithrowe4317

    Glen, my sweet tooth is salivating!! Extremely well done & I can imagine the smell! Cheers, 😎👍🇨🇦

  13. @RainUnderscore1

    Every time I try to make this pie, it doesn't come out perfect (I'm not a experienced cook). There's always a bunch of water that comes from the tin after I turn it over on a plate. I imagine it should have evaporated, but it didn't? It does come out tasting very good, but I wonder if I need to let it bake for longer. I'll keep trying! 😀

  15. @FrankBlissett

    Me 20 minutes ago: I hate fiddly recipes. Me now: Where do I get one of those de-laminators?! … How long do you suppose the puff pastry bottom would stay good after flipping it all over?

  18. @mv80401

    I just bought the KitchenAid KSMSCA Vegetable Sheet Cutter and tried it on an apple (honeycrisp). Next I rolled up the apple and microwaved it. Brought out such amazing flavor to the point where I'm going to experiment with both the recipe as above and one where no caramel is used.

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