Apple Caramel Tatin
This inverted pie invented by chance by Caroline and Stéphanie (From Monaco, no ..) Tatin en Sologne at La Motte Beuvron in the family restaurant.
Caramelized apples with salted butter under a nice crispy crust and that’s it.
A small ¼ hour in a traditional oven at 180 ° then 30 seconds under the grill for more crispness for the tatin side, and enjoy directly in the jar !!!
Consumption period: 3 years!
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