Spiral Tarte Tatin

Step 1

Before starting this Spiral Tarte Tatin recipe, make the hazelnut rich shortcrust pastry following the recipe (preferably the day before).

Step 2

Organise all the necessary ingredients.

Step 3

In the tarte tatin mould, melt the butter until foamy.

Step 4

Add the castor sugar and vanilla sugar.

Step 5

Combine with a spatula...

Step 6

... and cook until you obtain a brown caramel. Make sure the caramel doesn't burn to avoid a bitter taste. Set aside.

Step 7

Using the strip slicers, cut one apple into a thin, long strip.

Step 8

Shape the apple strip into a roll.

Step 9

The result should look like this.

Step 10

Repeat the operation with the other apples. Roll each apple strip...

Step 11

... around the initial roll, making it bigger and bigger...

Step 12

... and so on...

Step 13

... until you obtain a large apple roll.

Step 14

Carefully transfer the apple roll into the tarte tatin mould...

Step 15

... and place on the stove to cook the apples. Cook for a good 10 minutes over medium heat. The caramel shouldn't burn since the apples will release water during cooking.

Step 16

In the meantime, roll out the hazelnut pastry with a rolling pin...

Step 17

... to a wider diameter than the mould (between 28 and 30 cm). Thickness should be about 3 or 4 mm.

Step 18

Using a mousse ring Ø 24 cm, cut a disc of pastry with a knife. Set aside.

Step 19

The apples have been cooking for almost twenty minutes. Remove the pan from the heat...

Step 20

... and pour the olive oil over the surface of the apples;

Step 21

Cover the apples with the pastry disc.

Step 22

Tuck in the pastry between the apples and the sides of the mould.

Step 23

The mould should now be on top.

Step 24

Bake in the oven preheated at 180°C (gas for about 40 minutes.

Step 25

When cooked, take the tart out of the oven...

Step 26

... and place on your kitchen worktop.

Step 27

While the tart is till hot, carefully release from the mould onto a round baking sheet. Place the round baking sheet over the pastry and using a towel, flip the mould upside down quickly. Hot juice might leak out so make sure you don't get burnt.

Step 28

The mould should now be on top.

Step 29

Lift the mould carefully.

Step 30

The tarte tatin is ready. The olive oil used earlier ensures the apples are nice and glossy but you won't taste it at all. Tarte Tatin is delicious served cold or warm, with a scoop of vanilla ice cream or crème fraîche. Enjoy!