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Tarte tatin of apple and red beetroot

Tarte Tatin with caramelized apple and red beet, on puff pastry and served with fresh goat cheese and nut crumble.

Ingredients

1Granny Smith apple
Caramel
Puff pastry
1Pre-cooked red beet
Round baking tin
Japanese vegetable slicer

250gCream
140gEgg yolk
25gCortina
300gSultana raisins
Beet powder
170gSugar
250gMilk

Preparation

  1. Slice the beet and apple into long slices using the Japanese vegetable slicer.
  2. Stack them and roll up tightly.
  3. Cut into slices of about 1 cm.
  4. Make a caramel and pour it into the bottom of a baking dish. Place the slice of beetroot and apple on top.
  5. Cut the puff pastry to the same size as the baking dish.
  6. Prick the puff pastry so it doesn't puff up.
  7. Place on top of the beet and apple, brush with egg yolk, and bake at 180°C.
  8. Let cool slightly and turn over so the apple and beet are on top.

  1. Mix the sultanas with the milk and cream, heat gently.
  2. Let cool down and refrigerate overnight.
  3. Strain the sultanas from the milk and cream.
  4. Whisk the egg yolk with the sugar in a bowl.
  5. Bring the cream and milk to a boil.
  6. Slowly pour over the egg yolks, stir well, and pour back into the pan.
  7. While stirring, heat to 85°C.
  8. Blend with the cortina using a blender.
  9. Fill the Rowzer cups and freeze.
  10. Churn once in the Rowzer to make ice cream.
  11. Using a fine sieve, sprinkle a little beet powder over the tarte tatin.
  12. Form a quenelle of the sultana ice cream and serve immediately.