This is a crazy apple pie like dessert that has flavour through the roof! Spiral Apple Tart Tatin - La Tatin William Lamagnère Style

Ingredients:
150g sugar
30 mL (2 Tbsp) water
10 mL (2 tsp) corn syrup
35g (2 Tbsp) salted butter
5 mL (1 tsp) soy sauce
7-9 tart cooking apples
1 square puff pastry
Icing sugar to dust


Method:
Preheat the oven to 160°C (325ºF).
In a saucepan; combine and melt the sugar, water, and corn syrup together.
Cook until you reach a golden caramel.
Remove from the heat, stir in the butter and soy sauce.
Pour into a greased 9" cake tin.
Cut long continuous strips off the apples and roll them up until you get a roll the size of the cake tin.
Place the apple roll on top of the caramel.
Bake for 30 minutes.
Remove from the oven and compact the apples, place back in the oven for an additional 25 minutes.
Cut a disc of puff pastry to fit the cake tin.
Place on a parchment lined baking sheet and dust with icing sugar.
Bake for 25min at 160°C (325ºF), or until puffed and caramelised.
Place the baked puff pastry caramel side towards the apples inside the cake tin.
Carefully flip onto a serving platter and unmold.
Served with a little whipped or ice cream.

Video by William Lamagnère: https://youtu.be/_wepv5ZO0LU
Recipe by William Lamagnère: http://lamagnere.over-blog.com..../2016/10/tarte-tatin

#LeGourmetTV #GlenAndFriendsCooking






welcome friends welcome back to the kitchen today we're going to do a take on a tart tatin the method I'm going to use today was popularized by a french chef patisier William Lamagnère but I'm not going to fully follow his recipe I'll link to his recipe below I'm going to make some changes along the way because he uses some ingredients that I can't get readily here where I live especially the apples none of the local growers grow the Pink Lady apple that he uses and I'm going to change the caramel a little bit because he uses a very specific french olive oil that although I can get it it's so super expensive that I don't know that it's going to bring anything special for me so I'm going to change the caramel sauce to be a little bit more like the one they use at Noma.

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