Since I came across the recipe of the apples “façon tatin” from the blog L’ultimafetta I tried them on different recipes.
L’ultimafetta is probably my favorite food blog, and Lucia Carniel, the person behind it, is a great content creator and a superb storyteller. But most of all I love her style of photography.
Her blog has an English version too. So if you came across this and don’t know her yet I suggest you close this s*** and visit her blog immediately 😁
Now back to the apples….
The apples are caramelized first and then baked in the oven. They are very versatile yet delicious as they are. So much that the problem is trying not to eat them all before making the main recipe.
I wanted to use the apples “façon tatin” in a recipe which is not already present everywhere. I barred shortcrust and pate brisee, and opted for a puff pastry base.
I thought I had discovered the recipe of the year but then realized that Lucia suggests to use these apples with puff pastry (duh!).
Anyway, here’s my Millefeuillee Tatin: two layers of puff pastry, caramelized apples and cinnamon flavored custard cream. It’s a millefeuillee with the character of the apple strudel.
The apple “Tatin” recipe described here belongs to Lucia from L’ultimafetta, apart from minor modifications. For example she suggests the variety Pink Lady but I tried with the Ambrosia type. It’s a new discovery for me and it should not be that far off from the Pink Lady. Ambrosia apple is sweet, crunchy and has low acidity.
I also used normal butter instead of the slightly salted butter used by Lucia. I added a pinch of salt to the caramel instead.
Maybe this will not be the recipe of the year but I loved the taste and decided to post it here.
Millefeuille Tatin
Ingredients
For the caramelized apples “façon tatin” of Lucia:
- 3 apples pick your favorite type
- 120 g sugar 4.2 oz
- 20 g butter 0.71
- pinch of salt
For the cinnamon flavored custard cream:
- 300 g milk 10.6 oz
- 3 egg yolks
- 80 g sugar 2.8 oz
- 32 g cornstarch 1.1 oz
- ½ tsp cinnamon powder
- Confectioner sugar for baking the puff pastry and for decoration
Instructions
For the puff pastry layers:
- Preheat the oven at 200°.
- Roll out the dough on a slightly floured surface or between two sheets of baking paper.
- Shape the dough in a rectangle, adapting it to your own baking tray.
- Bake in the oven at 200° C (392° F) for 8 minutes.
- Take the pastry out of the oven and sprinkle with confectioner sugar.
- Bake for another 7 or 8 minutes with oven door slightly open (use a wooden spoon or a small ball made of aluminum foil).
- The puff pastry should be golden.
- Immediately cut the layers of the desired dimensions. For example a rectangle of 20 x 30 cm (7.9 x 11.8 in)
- Bake the second puff pastry sheet and cut it in the same manner as the first one.
For the caramelized apples:
- Preheat the oven at 180° C (355° F).
- In a large oven-safe pan, possibly with double bottom, put a small amount of the sugar. Cook on medium heat.
- Lucia says “refrain from the idea of stirring”. And I would add “..and when you think it's time, resist some more.”
- When the sugar starts to melt add some more. Carry on like that until all sugar is in the pan.
- Now you can start rotating the pan to help the sugar melt. Be careful not to burn the sugar because it will become very harsh and bitter.
- While you are making the caramel prepare the apples: peel them, cut them in half and with the help of a tsp remove the cores.
- When the caramel is ready add the butter and a pinch of salt (unless you are using a slightly salted butter). Stir with a silicone spatula to dissolve.
- Add the apples and cook on medium heat for 3 minutes, turning them on all sides.
- Cover with a sheet of aluminum foil and bake at 180° C (355° F) for 30-40 minutes. I baked them for 30 minutes cause I wanted the apples to be more firm.
- Cut the apples in slices. From each half you should get 3 or 4 slices.
- Set aside.
- For the cinnamon custard cream:
- Put the milk on medium heat.
- In a large bowl combine the sugar with cornstarch. Add the egg yolks and mix. No need to whip the eggs.
- When the milk starts to boil transfer it in the bowl by passing it through a strainer. Stir to make the solids dissolve.
- Transfer back in the pot, put it on medium heat while stirring continuously.
- When the cream thickens remove from heat and transfer in a bowl. To speed up the cooling process the bowl can be previously placed in the freezer for 10 minutes.
- Stir vigorously with the whisk to cool it down.
- Cover with cling film touching the cream and refrigerate.
Assembly:
- Place the puff pastry rectangle on a tray or rectangular plate.
- Put a layer of caramelized apples, tight and close to each other.
- With the help of a pastry bag put a layer of custard cream on top.
- Position the second rectangle of puff pastry on top.
- Sprinkle some confectioner sugar before serving.