Les Sources

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.

Précédent

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/

Les Sources de Vougeot

2 place du Château, 21640 Gilly-les-Cîteaux

+33 3 80 23 22 22

https://www.sources-hotels.com/bourgogne/

Suivant

Newsletter

Subscribe so as not to miss any of our latest news!

MORE ARTICLES

Bunches of delicacies

The vine is rooted in the atmosphere and soul of t...

The Loire Valley with the family

Some ideas for a successful family holiday.

Gastronomy Urbanism

"Terre de Vignes" cuisine

Nicolas Masse, Chef at the 2-star restaurant La Gr...

From the room to the plate: 8 eco-friendly practices

Eight simple eco-friendly habits at Les Sources, f...

"Grand Cru" experience

A stay at Les Sources de Caudalie with gastronomy,...

Star-rated restaurants, and more!

Les Sources de Caudalie and Les Sources de Chevern...

Suivez-nous sur Instagram
@lessourcesdecaudalie @lessourcesdecheverny @lessourcesdevougeot