Layered Apple Tarte Tatin with Maple Mascarpone Chantilly
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Recipe Intro From vanessaleighwoods
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For the Apple Tarte Tatin
ingredients
- 7 tablespoons (100 ml) water
- 1 1/2 cups (300 grams) granulated sugar, divided
- 7 tablespoons (100 grams) unsalted butter
- 1 teaspoon vanilla extract
- 7-8 apples
For the Crumble Base:
ingredients
- 2 cups (200 grams) vanilla biscuits (or graham crackers), crushed
- 7 tablespoons (100 grams) unsalted butter, melted
- 1/4 teaspoon cinnamon
- Pinch of sea salt
For the Maple Mascarpone Chantilly:
ingredients
- 3/4 teaspoon (7 grams) gelatin
- 1/4 cup (68 ml) whole milk
- 5 1/2 tablespoons (68 grams) granulated sugar
- 1 1/2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 3/4 cup (180 grams) mascarpone
- 2 1/2 cups (600 ml) heavy cream
To Make the Apple Tarte Tatin:
Method
Step 1
Preheat the oven to 400°F.
Step 2
Make the Syrup: In a saucepan, combine the water, 1/2 cup of granulated sugar, unsalted butter, and vanilla. Bring to a boil over medium-high heat for 2-3 minutes, then remove from heat.
Step 3
Peel, core, and slice the apples into thin rounds using a mandolin or knife.
Step 4
Make the Caramel: In another saucepan over medium heat, gradually melt the remaining 1 cup of granulated sugar until it turns amber in color. Be careful not to stir during this process.
Step 5
Assemble Tarte Tatin: Pour the caramel into the bottom of a heatproof baking dish, ensuring it covers the entire base. Let cool slightly. Layer the apple slices over the caramel, adding syrup in between layers. Repeat until all apples are used.
Step 6
Cover the dish with foil and bake for 2 hours, or until the apples are tender and caramelized.
Step 7
After baking, let the apples cool for 30 minutes in the freezer. Use a round or square cutter to portion the apple layers.
For the Crumble Base:
Step 1
Add the biscuits to a ziplock bag and crush into fine crumbs using a rolling pin or the back of a spoon.
Step 2
Mix crushed biscuits, melted butter, cinnamon, and sea salt in a bowl until fully combined.
Step 3
Use a circle cutter to shape the crumble mixture into compact rounds. Freeze for 20-30 minutes until firm.
For the Maple Mascarpone Chantilly:
Step 1
Place gelatin in a small bowl with cold water to bloom.
Step 2
In a pan, heat the milk, sugar, maple syrup, and vanilla extract over medium heat until it boils. Remove from heat and stir in the bloomed gelatin.
Step 3
In a separate bowl, mix mascarpone and heavy cream until smooth (use an immersion blender if necessary).
Step 4
Slowly add the gelatin mixture to the mascarpone and cream, mixing well. Refrigerate for 1 hour to set.
Step 5
After chilling, whip the mixture until soft peaks form.
To Assemble the Tarte:
Step 1
Place the crumble base on the bottom, followed by the apple tarte tatin portion on top.
Step 2
Pipe the maple mascarpone chantilly on top for a final touch.