#118 Tarte tatin タルトタタン

小玉の紅玉を使って時間をかけてしっかり火を通し絶品のタルトタタンに仕上がりました。小玉のリンゴを使うことで過剰な水分が出ることなくねっとりと柔らかい飴のような逸品です。なお剥いた皮は次の日ジャムにします。
An excellent tarte tatin made of small Jonathan (native to the U.S.) baked over a high flame for a long time. The use of small apples prevents excessive moisture from being released, resulting in a soft, moist, candy-like product. The peeled skin will be used for jam the next day.

[TARTE TATIN]
[pate brisee]
75g Cake flour
50g Butter
1g Salt
1 Egg yolk
15ml Water
[baked apple]
1350g Apple (whole)
50g Sugar
50g Butter
60g Sugar
– Heat for 30 min.
– Bake at 190C for 120 min.
[tarte tatin]
– Bake at 180C for 30 min.
[creme fouetter]
Heavy cream

[recipe description]
Salt; natural salt
Sugar; caster sugar
Flour; if mixing, sift in advance
Olive oil; extra virgin olive oil
Gelatin; weight is when dry
Butter; unsalted butter, fermented butter
Heavy cream; milk fat 43-47
Egg; 50g equivalent
Oven baking; Reverse back and forth in the middle of heating time
Boiling time; time since boiling
[photography equipment]
Panasonic LUMIX DMC-GH4 + OLYMPUS M.ZUIKO DIGITAL 25mm F1.8
Panasonic LUMIX DC-GH6 + Panasonic LEICA DG VARIO-ELMARIT 12-60mm F2.8-4.0 ASPH.
Panasonic LUMIX DC-S5 + SIGMA 70mm F2.8 DG MACRO Art
[editing]
Blackmagic Design ATEM Mini Extreme ISO
DaVinci Resolve Studio 18
[tableware]
glass plate 23 cm