The finest pairings are a celebration of texture, patience, and heritage. In this episode of Calvet Kitchen, we invite you to master a true patisserie icon: the Classic French Tarte Tatin, brought to life by Chef Salvador Ariel Lottori from Le Cordon Bleu Brazil. 🇧🇷🇫🇷
To elevate this golden, caramelised masterpiece, we recommend the elegance of our Calvet Rosé d’Anjou:
Calvet Rosé d’Anjou: With its delicate sweetness and vibrant notes of fresh red berries and flowers, this wine from the Loire Valley offers a refreshing contrast to the rich, buttery caramel. It is the perfect marriage of vivacity and indulgence. 🍷✨
In this episode, we celebrate the “Art de Vivre”—where world-class technique meets the storied heritage of French winemaking. 🥂
🤔🔪 THE RECIPE: Signature Tarte Tatin by Chef Salvador
🥣 INGREDIENTS
For the Pâte Brisée (Shortcrust Pastry):
250g Plain Flour
125g Unsalted Butter
5g Salt
55g Whole Egg (approx. 1 large egg)
20g Water
For the Apple Filling:
2.2kg Granny Smith Apples (peeled and quartered)
450g Caster Sugar
130g Unsalted Butter
30g Honey
For the Finish (Optional):
100g Neutral Glaze (Nappage)
🥄 METHOD
1. The Pastry (Pâte Brisée):
Begin with the sablage method: mix the butter, flour, and salt until it reaches a sandy texture.
Add the egg and water. Perform the fraisage (smearing the dough with the palm of your hand) to ensure it is smooth.
Roll out to a thickness of 3mm, cut a 20cm disc, and let it rest in the fridge.
2. The Caramelised Apples:
Prepare a dry caramel in a stainless steel pan. Once it reaches a deep amber colour, add the apple quarters and cook over medium-high heat.
Turn the apples to ensure even cooking. Once tender, remove from heat and stir in the butter and honey until well incorporated.
3. The Assembly:
Arrange the apples tightly in a smaller pan or 18cm pastry ring, standing them vertically side-by-side (without the excess syrup).
Place the chilled pastry disc on top of the apples, tucking in the edges.
4. The Bake:
Preheat your oven to 180°C. Bake for approximately 20 minutes until the pastry is golden and crisp.
The Chef’s Secret: Let the tart cool for 30 minutes before the “moment of truth”—flipping it over to reveal the shimmering caramelised apples.
Serve with a chilled glass of Calvet Rosé d’Anjou for the ultimate gourmet experience. 🍎🥂
[Please enjoy responsibly]
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