Microsoft Word - French Cuisine 96 hour Course Recipe Book

CERTIFICATE IN FRENCH CUISINE

RECIPE 28

TARTE TATIN

4 Portions

Ingredients for the dough

     

300 g 155 g

T45 wheat flour Unsalted butter

60 g 4 g 2 g 5 g

Caster sugar

Fine salt

Whole egg

Water

Ingredients for the garnish

 

150 g

Caster sugar

80 g

Unsalted butter

 1800 g

Red apple

   

50 ml

Fine calvados

3 g

Fine salt Water Cream

40 ml 60 ml

Ingredients for the caramel

 

120 g

Sugar Water

40 g

Ingredients for the mould

 

100 g 120 g

Unsalted butter

Caster sugar

Ingredients for serving



150 g

Crème Fraiche

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