Sweet & Savoury Tatin by Nicolas Boisset

Sweet & Savoury Tatin by Nicolas Boisset

Sweet Tatin


Caramel syrup & Tatin

  • 100g sugar
  • 40g water
  • 50g (again) water
  • 30g butter
  • 2 crisp apples

Peel and cut the apples into wedges

In a small saucepan, put sugar and water. Stir over a medium/high heat. Bring water & sugar to the boil. Bring this syrup to a nice golden brown color, remove from the heat and slowly and carefully pour the water. It will bubble up furiously. Pour first half, stir, wait. Then pour the rest. Add butter, stir, add apples. Boil them slowly, lid on, till soft (15 – 20 minutes). When cooked spread them on a plate.

Line up a mold with crisscrossed baking paper stripes. Pour a bit of the cooking syrup down the bottom for glazing. Display your apples nicely. Push them a bit to fit as many as possible. Put the baked dough on top. Reheat for 8/10mn at about 150°.


Short crust

  • 150g flour
  • 75g butter
  • 1g salt
  • 1 yolk
  • 10g water

Put flour, small diced butter and salt in a bowl.

Rub them together between your hands till it makes a crumbly yellow flour.

Add yolk and water.

Mix again till it forms a ball.

Best is to let it rest for at least 20 min. Roll it out on a lightly floured work surface to about 2/3 mm. Prick the pastry with a fork. Using mold, cut discs shape out of it. Put them on a tray. Rest, then bake them at 170° till crispy golden.


Crème anglaise

  • 150g milk
  • 2 yolks
  • 25g sugar

In a small sauce pan bring milk to the boil. In a bowl, cream egg yolks and sugar together with a whisk. Slowly pour half of the boiled milk over yolks/sugar mixture, stir at the same time. Return the mix to the saucepan and cook over a gently heat, stirring constantly with a wooden spoon until you can see it begin to thicken lightly. Run your finger down the anglaise on the back of the spoon. e path should remain separated (80°). Be cautious, it only takes a few seconds to cook it. It is vital that you do not let the sauce reach boiling point or it will split and curdle. As soon as the sauce is cooked, pour it into a bowl, then place the bowl over a bowl of crushed ice and water. Stir it every 3/5mn till cold.


Crème Chantilly

  • 100g cream
  • 10g icing sugar

In a very cold mixing bowl, whip the cream. Add icing sugar when cream is getting thicker. Finish whipping.


Savoury Tatin


Kumara Tatin & Bacon crisps

Peel and slice (3/5mm) the kumara. In a frypan put a bit of oil. Sear (each side) and cook kumara. When cooked put them on a plate. Slice blue cheese. Same thing as the sweet one. Add baking paper in a mold and display nicely kumara and blue cheese. Put the baked dough on top, then reheat.

For the bacon crisp, put your bacon at, onto a tray with baking paper. Put another paper on top, then a tray. Bake it at 170/180° till crispy.


Roquette cream

  • oil
  • 30g shallots
  • 30g white wine
  • 150g cream
  • 20g roquette

In a small saucepan, sweat finely diced shallots with a bit of oil for few minutes. Don’t bring any colour. When shallots soften, strain oil if needed, then add wine. Let it reduce by half. Add cream, let it reduce for a bit. Before serving, heat up the sauce, add roquette and blend till smooth. Adjust seasoning, serve.

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