Food waste is so 2019. Nowadays, it’s all about maximizing the use of your products and ingredients… down to the skin and seeds of your fruits! This is especially the philosophy of Benoit Castel, our favorite artisan baker and pastry chef whose cult-favorite “Pain d’hier et de demain” is made from unsold bread. In honor of the 5th International Day of Awareness on Food Loss and Waste on September 29, 2024, the master who never lets an apple go to waste shares his divine tarte tatin recipe with us. Melt-in-your-mouth caramelized apples, golden crust to die for: zero waste has never been so sexy.
For 6 individual tarts
Preparation: 2h30
Cooking time: 45 minutes
Apple Glaze
Ingredients:
● Apple peels: 375g
● Water: 750g
● Granulated sugar: 350g
● Vegetable gelatin: 23g
(To be made 2 days in advance)
Gather all the apple peels, place them in a large saucepan, cover with water, and bring to a boil.
Remove from heat and let infuse overnight at room temperature.
The next day, strain the mixture to collect only the cooking juice.
Add the sugar, heat to 50°C, then incorporate the vegetable gelatin. Blend and refrigerate overnight.
Ginger Apples
Ingredients :
● Bokoop Apples: 6
● Granulated sugar: 290g
● Ginger powder: 9g
Mix the sugar and ginger powder.
Using a peeler, peel the apples. Remove the core and slice each apple into thin rings. Keep the peels.
Cut the apples with a 7 cm round cutter.
Place the apples in a round Flexipan, fill the center of the apples with the ginger sugar, and bake at 160°C for 20 minutes.
Remove the apples from the oven, press them down into their juices, and bake for another 20 minutes. Let the apples cool, then freeze.
Breton Shortbread
Ingredients:
● Egg yolks: 34g
● Unsalted butter: 103g
● Granulated sugar: 31g
● Flour: 56g
● Potato starch: 56g
● Maldon Salt: 2g
Pour the egg yolks into a bowl, cover with plastic wrap, and microwave for about 10 minutes at medium power until fully coagulated. Let cool and blend in a food processor.
Mix the butter with a flat beater. Add the sugar.
Once the mixture is well combined, add the flour, starch, salt, and powdered egg yolks.
Knead until smooth.
Chill for 1 hour in the fridge.
Roll out the dough to 9mm thickness and cut out 6 cm discs using a round cutter.
Place the discs in a Flexipan with 7 cm round molds. Bake for 45 minutes at 145°C.
Vanilla Whipped Cream
Ingredients:
● Isigny Thick Cream: 200g
● Heavy cream (35% fat): 200g
● Icing sugar: 20g
● Vanilla: ½ pod
In a mixer, whisk the thick cream with the heavy cream, icing sugar, and the seeds from the vanilla pod until smooth and creamy.
Plating
Trim the base of the apples so they sit flat. Melt the apple glaze and pour it over the smooth side of the apples, which have been placed on a rack.
Let drain, and place each apple on a Breton shortbread. Pipe a quenelle of vanilla whipped cream on top of each apple using a Saint-Honoré nozzle.
Refrigerate.
Discover also the easy lemon cream recipe and a noodle soup to soothe your back-to-school mood.
