Apple Tart Tatin with aromatic Kasha, coriander pesto

03-07-2018 Tart tatin with aromatic Kasha, coriander pesto
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Olivier Lainé, Pastry Chef – School Ritz Escoffier

 

 

Apple Tart Tatin with aromatic Kasha, coriander pesto

Puff pastry brioche

– 30g baker’s yeast

– 400g whole milk

– 20g fine salt

– 1,100g type 45 flour

– 45g caster sugar

– 45g invert sugar

– 200g eggs

– 100g butter

– 600g dry butter

First knead the flour, salt, sugar, butter and yeast for five minutes. Then leave the dough to rise for 20 minutes at 24°C. Fold the pastry using a double turn and a single turn and rest pastry for 45 minutes between each turn. Roll in brown sugar to a thickness of 3mm then cut out circles measuring 16cm in diameter. Bake for 15 minutes at 180°C and half way through baking, top the pastry with a layer of Kasha.

KASHA* crust

– 85g butter

– 85g caster sugar

– 85g KASHA

– 20g buckwheat flour

Cream the butter then add the other ingredients. Lastly, add the KASHA and roll out to the thickness of the kasha grains.


Coriander pesto

– 40g Casanova olive oil

– 1/2 bunch coriander

– 1/2 bunch flat parsley

– 6g fresh almonds

– 18g lemon juice

– 1 pinch salt

Process all ingredients together to make the pesto.


Apple and caramel glaze

– 75g kasha

– 350g kasha-infused apple juice

– 375g caster sugar

-15 g caster sugar type S2

– 10g pectin NH

 Toast the kasha for five minutes in a pan then deglaze with the apple juice and leave to infuse for 24 hours. Allow the sugar to caramelise and add the infused apple juice to stop the cooking process. Mix the pectin NH and S2 caster sugar together and add to the pan then bring to the boil and simmer for two minutes.

 

Tart tatin with aromatic Kasha, coriander pesto

Discover our Apple tart tatin with aromatic Kasha, coriander pesto


Caramel TATIN
 

 

– 200g caster sugar

– 100g slightly salted butter

 Make a dry caramel then deglaze with slightly salted butter and pour directly into moulds.

TO ASSEMBLE: 

Golden Delicious apples into eighths and place in the moulds on top of the TATIN caramel. Bake in the oven at 160°C until the apples are caramelised. Spread the coriander pesto over the puff pastry brioche rounds then spread the apple and caramel glaze over the apples before placing on top of the puff pastry brioche.

Tart tatin with aromatic Kasha, coriander pesto

The Apple tart tatin with aromatic Kasha, coriander pesto

 

 

 

 

*KASHA – buckwheat