TATINS TARTLETS BY FELDER

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Here is an easy recipe that will impress your guests.

The tartlets are just too cute and so delicious.

I have made a few changes to the original recipe.

Christophe Felder, and yes after Christophe Michalak (of whom I’m a super fan, several of his recipes are available on the blog) we have Christophe Felder … Married to a Christophe I seem to get attracted to this forename!

This virtuoso and sugar passionate was pastry chef at the Crillon hotel in Paris at the age of 23.

He has written numerous books including an eight hundred page « Patisserie » 

It has been translated into English as <Patisserie: Mastering the Fundamentals of English Pastry>.

 

For about 25 tartlets:

125 g sweet dough: therefore half the recipe that you can find on this blog

ref.:http://wp.me/p3pMRs-bZ

250g Royal Gala, or if you prefer, Golden delicious apples as long as you use a fruit that caramelizes well.

75 g Granny Smith apples

 

For the caramel:

100g Sugar

27.5 g butter

25 ml of water

 

For the glaze:

30g mineral water

40g sugar

2g gelatin sheet or powder

Some orange and lemon zests

 

Peel the apples, core and cut into small dices.

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Make a caramel by placing the sugar in a dry pan, preferably with a thick bottom.

When the caramel becomes brown and while the pan is still over heat pour the warm water and stir until reaching a smooth consistency.

Remove from heat, add the butter and mix well.

 

Place the apples in a baking dish, pour the caramel over but keep the thickened and reduced part in the pan.

pour the caramel over.

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As seen in the photo above.

Cover with a foil and bake the apples for 30 minutes at 180 °C.

Then remove the foil and bake for another 30 minutes or until the apples are cooked and tender like “Preserve”. 

Use a silicone mold with mini half spheres or if not available, grease mini mold pies as substitute.

Fill the molds with the caramelized apples, smoothen the top well with a knife as it will sit on the biscuit and therefore must be totally flat.

Place the molds in the freezer for 1 to 2 hours.

 

Meanwhile roll the dough thinly and using a circle cutter or a small glass form 25 cookies.

Bake the cookies in a preheated oven at 180°C for 10 minutes or until the edges are golden.

Let them cool on a rack.

Melt 30g butter, and apply with a brush on the cookies, this will prevent them from becoming soft and it will keep all their

crispness.

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Glaze:

Boil the water, sugar, and zest.

If you are using powdered gelatin now is the time to add it and let it boil for 2 min.

If you are using a gelatin sheet soak it previously in water.

Whisk well. Strain to get rid of the zests.

Let it cool at room temperature, it will thicken.

 

The finishing touch:

 

Unmold the caramelized apples.

Keep in the fridge.

 

Remove these little wonders from the fridge 30 minutes before serving and keep at room temperature.

 

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Place one on each cookie.

With a brush, coat the domes of apples with the prepared glaze.

 

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Store in the fridge.

Remove these little Tatin from the fridge 30 minutes before serving and keep at room temperature.

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