Tarte Tatin à la Christophe Michalak

Ingredients

For 12 apple domes

• 4 Golden apples
• 50 g honey
• 30 g butter
• 100 g sugar
• 45 g liquid cream
• Gelatin leaves, quantity not specified

For 12 Breton shortbreads

• 100 g butter, softened
• 70 g sugar
• 125 g flour
• ½ teaspoon baking powder
• 1 egg yolk
• 1 pinch salt

Ready-made Breton shortbread may be used instead.

Prepare the apples

1. Peel the apples and cut them into small cubes.
2. Heat the honey and butter in a frying pan until the butter melts.
3. Add the apples and cook until translucent and evenly coated, taking care not to brown them. Set aside.
4. Soften the gelatin leaves in cold water.
5. Place half the sugar in a large saucepan and melt it without water. When it begins to caramelize, add the remaining sugar and continue cooking to a deep brown caramel.
6. Squeeze the water from the gelatin. Carefully add the cream and gelatin to the caramel, then mix well.
7. Add the diced apples and stir until thoroughly coated.
8. Divide the mixture among 12 half-sphere molds. Chill, then freeze. This step can be completed well in advance.

Prepare the Breton shortbread

1. Cream the softened butter with the sugar and salt.
2. Combine the flour and baking powder separately, then add them to the butter mixture.
3. Mix in the egg yolk.
4. Divide the dough among 12 muffin molds and refrigerate for about 1 hour.
5. Preheat the oven to 200°C and bake for approximately 15 minutes.
6. Let the shortbreads rest for 5 minutes before unmolding them onto a wire rack.

Assembly

1. Unmold the frozen apple domes 1½–2 hours before serving.
2. Place each dome on a Breton shortbread and allow it to thaw at room temperature.
3. Serve with a quenelle of unsweetened vanilla whipped cream.