MirepoixApples caramelised in the pan, pastry laid on top, and the whole thing turned over at the end. The apples must be firm or you get sauce under a lid.
| Time | |
|---|---|
| Servings | 6 |
| Difficulty | Medium |
| Equipment | Oven-proof frying pan, rolling pin |
- 1000 g — firm apples
- 150 g — sugar
- 80 g — salted butter
- 250 g — shortcrust pastry
- 10 ml — lemon juice
- 1 pc — vanilla pod
- Peel, halve and core the apples and leave them uncovered on a plate for an hour. Drying them out slightly is what stops the tart flooding.
- Melt the butter and sugar in the pan and cook to a light caramel. Pack the apple halves in tightly, rounded side down, and cook twenty-five minutes on the hob until the caramel is dark and the apples are glazed.
- Lay the pastry over, tuck the edges down inside the pan, and bake at 200 °C for twenty-five minutes.
- Rest five minutes — no longer — then put a plate over the pan and turn it in one movement. Waiting longer lets the caramel set and the apples stay behind.
- One serving (1 of 6): firm apples 166.67 g, sugar 25 g, salted butter 13.33 g, shortcrust pastry 41.67 g, lemon juice 1.67 ml
- Double batch (12 servings): firm apples 2,000 g, sugar 300 g, salted butter 160 g, shortcrust pastry 500 g, lemon juice 20 ml, vanilla pod 2 pc
In the same library
- Crème caramel — 60 min · Medium
- Chocolate mousse — 30 min · Medium
- Crème anglaise — 25 min · Hard
Source · Mirepoix · Auguste Escoffier, Le Guide Culinaire (1907), no. 2614