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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/

Les Sources de Vougeot


2 place du Château, 21640 Gilly-les-Cîteaux
+33 3 80 23 22 22
https://www.sources-hotels.com/bourgogne/

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