Recipe reinvented Tarte Tatin by the French team, winners of the 2026 European Pastry Cup

Tarte Tatin Apple on the Platform

 

Vanilla puff pastry

• 57.9 g traditional flour (1)
• 1.1 g salt
• 0.6 g white vinegar
• 24.2 g water
• 21.1 g tourage butter elle et vire (laminating butter) (1)
• 0.4 g vanilla powder (1)
• 6.3 g icing sugar
• 12.6 g traditional flour (2)
• 25.3 g tourage butter elle et vire (laminating butter) (2)
• 0.4 g vanilla powder (2)

Prepare a détrempe by mixing the flour (1), salt, vinegar, water, tourage butter (1), and vanilla powder (1). Roll it out into a 30 × 30 cm square. 

In parallel, prepare a beurre manié by mixing the flour (2), tourage butter (2), and vanilla powder (2), then roll it out into two 30 × 30 cm squares. Refrigerate and allow to rest. Proceed with three double turns, allowing two hours of rest between each turn. Let the dough rest again, then roll it out to a thickness of 1.5 mm, passing it twice through the sheeter. Allow to rest, freeze, then cut and assemble into vol-au-vent shapes. Add icing sugar and bake at 170°C for 20 minutes with a silicone mat placed in the center, then continue baking for 10 minutes without the silicone mat. Finish with an additional 5 minutes with caramel powder sprinkled on top to achieve a glossy finish.

 

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Caramelized apple brunoise

• 56.5 g chantecler apple
• 11.3 g granulated sugar
• 11.3 g apple juice
• 4.2 g quince liqueur
• 8.5 g quince purée (Boiron)
• 28.2 g granny Smith apple

Make a dry caramel, add the Chantecler apple brunoise and the apple juice. Allow to caramelize, flambé with the quince liqueur. Once cooked, mix with the quince purée, add the raw Granny Smith apple brunoise. Set aside and use to fill the Tatin-style apples.

 

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Apple, caramel and salted butter syrup

• 67.4 g homemade chantecler apple juice
• 33.7 g blended dry caramel
• 33.7 g butter
• 2.7 g fleur de sel
• 1.4 g Norohy vanilla pods
• 1.1 g NH pectin (Sosa)

Combine all the ingredients in a saucepan, bring to a boil, and blend until smooth. Chill and reserve for the Tatin caramel.

 

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Tatin caramel sauce

• 205.8 g blended dry caramel
• 137.1 g apple, caramel & salted butter syrup (preview)
• 17.1 g quince liqueur

Combine the warm syrup with the liqueur and caramel powder, then blend until smooth. Chill, transfer to a piping bottle, and use to cook the Chantecler apples Tatin style.

 

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Apple tatin

• 900 g apple chantecler
• 150 g tatin caramel sauce

Pour the Tatin caramel sauce (preview) into the bottom of a small saucepan. Arrange the apples in a ring beforehand, then spoon a little more caramel sauce over the top.Cook for 30 minutes at 170°C, repeat the operation, and cook again for 30 minutes. Once fully cooked, gently press the apples down using a pusher, then create a cavity in the center and fill it with the caramelized apple brunoise (preview). Turn the apples over like a traditional Tarte Tatin, then refrigerate until ready to use.

 

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Apple glaze

• 500 g Absolu glaze Valrhona
• 50 g homemade chantecler apple juice
• 50 g quince liqueur
• 1 g vanilla pod
• 1 g vegetable jelly Sosa
• 20 g caramel powderple.

Bring all the ingredients to a boil, blend and strain. Reheat to 60–70°C, glaze the Tatin apple.

 

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Cream accompaniment

• 150 g Trick crème Elle & Vire
• 50 g Isigny Crème
• 25 g milk
• 25 g Elle & Vire cream
• 10 g egg yolks
• 5 g caster sugar
• 1 g Norohy vanilla pod

Prepare a vanilla crème anglaise, cooked to 82°C, then allow it to cool. Mix it with the Isigny cream, adjusting the texture with a small amount of Elle & Vire cream if needed. Transfer to a piping bag and store chilled. At plating, lightly rework the cream and pipe it into the small serving containers.

 

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Gavotte

• 60 g water
• 0.4 g salt
• 5.6 g butter
• 11.4 g icing sugar
• 7.2 g flour
• 13.3 g egg whites

Mix the icing sugar, flour, and egg whites. Separately, bring the water, salt, and butter to a boil, then pour over the mixture in two to three additions. Spread onto a non-stick silicone baking mat, then bake at 170°C for 25 minutes. Once cooled, lightly rehydrate with a water spray, cut out using a cutter, shape as desired, then dry in a proofer. Store in an airtight container.

 

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Assembly

• 15 g vanilla puff pastry
• 10 g caramelized apple brunoise
• 80 g Chanteclair apple, Tatin style
• 2 g gavottes flakes
• 20 g cream accompaniment

Bake the puff pastry using the vol-au-vent method. Prepare a caramelized apple brunoise. At the same time, cook the apples Tatin style. Once baked, fill the interior with the caramelized apple brunoise and refrigerate. Glaze the small cake with the glaze, place it on the puff pastry, add the garnish, and serve. Serve the accompaniment in small verrines, placed alongside the dessert.

 

TIPS

A puff pastry is prepared with carefully controlled resting times, allowing the dough to develop properly and achieve a regular, well-balanced structure. Particular attention is given to the rigorous selection of the apples, chosen for their ability to hold during cooking and for their balanced flavor profile. Finally, the baking is carried out at a low temperature in order to control caramelization and prevent it from becoming too pronounced, thus ensuring harmony between flavors and textures.