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Crédits : Charlène Campos. Translation: Jill Harry. Picture: Quentin Tourbez

Gastronomy

Chef Frédéric Calmels' recipe

The Chef at Les Sources de Cheverny shares his "Tarte Tatin" recipe.

Ingredients

7 Royal Gala apples
200 g sugar
30 g butter

½ pod of vanilla
2 g salt
1 disc of puff pastry

Preparation

Peel and hollow out the apples, then cut in half.
Take a non-stick pan with removable handle and begin to make dry caramel.
When the sugar has melted and turned brown, add butter, salt and scraped vanilla.
Away from the heat, blend well, then add the half-apples upright and tight in the pan.
Bake at 170°C for about 20 minutes.
Place a disc of puff pastry on top of the apples, tucking it into the edges of the pan.
Continue baking at 170°C until the pastry browns.
Remove from the oven and wait until the tart is luke-warm.
Turn the tart upside-down on a plate and serve with vanilla ice-cream or thick cream.

Les Sources de Caudalie

Chemin de Smith Haut Lafitte, 33650 Martillac

+33 5 57 83 83 83

https://www.sources-caudalie.com/

Les Sources de Cheverny

23 Rte de Fougère, 41700 Cheverny

+33 2 54 44 20 20

https://www.sources-cheverny.com/

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