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Tarte tatin | Transcript of recipe by Hôtel de Mikuni

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Hotel de Mikuni

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Ingredients

Apple : 3 pieces
(A)グラニュー糖 : 50g
(A)無塩バター : 15g
水 : 適量
(B)シナモン : 適量
(B)グラニュー糖 : 25g
クラッカー : 適量

Time required

40minutes

Procedure

1) Make caramel 02:22
Set the frying pan on fire.
Add (A) and brown over medium heat without moving.
2) Fry apples 04:19
When 1 turns brown, add apples and entangle.
Fry to your liking.
Add water and fry.
Add (B) and mix.
3) Put in a mold 08:23
Put 2 in a mold and press it flat.
Take the residual heat.
Place in the refrigerator overnight.
4) 仕上げる 09:45
Put the crackers on 3.
Crush the crackers and put them on the gaps.
Return it to the iron plate and put it on it.
Warm the mold at the temperature of your hands.
Remove the outer frame of the mold.
Remove the bottom of the mold with a knife.
Cut into pieces of your choice.
Place on a plate.

Point

-A mold with a diameter of 18 cm is used.
・ Apples use Jonathan.
・ Peel the apples in advance and cut them into combs.
・ In the video, lemon juice (outside the amount) is used to stop the color of apples in advance, but vinegar (outside the amount) may be used instead.
・ If it is burnt in step 1, the taste will be bitter.
・ During step 2, fry the apples with the water from the apples.
・ Adjust the stir-fry time in step 2 according to the hardness of the apple you like.
・ By adding the granulated sugar of (B), the sweetness and acidity increase and it becomes more delicious.
・ The time required to keep the product in the refrigerator overnight in step 3 is not included in the required time.