Revisited RUBIS GOLD ® tart tatin

Total time




The ingredients

  • 4 RUBIS GOLD® apples
  • 30 g butter
  • 100 g sugar
  • 45 g liquid cream
  • 4 tsp. double cream
  • 2 tsp cane sugar
  • 2 sheets of gelatin
  • 6 Breton pucks
  • silicone half-sphere moulds
  • whipped cream (optional)


    1-Peel, core and dice the apples. In a frying pan, make melt the butter, then add the apples. Leave to cook for about 15 minutes, they should be melting. Reservez.

    2-Place the gelatine sheets in a bowl of cold water. 

    3- Pour the sugar into a saucepan with 3 tablespoons of water and let it caramelise. 4-At the same time, heat the cream. 

    4-Once the sugar has caramelised, remove it from the heat and add the hot cream, stirring vigorously. Add the gelatine leaves and mix well. Add the apples to the caramel, stir to coat well.

    5-Mix the double cream with the sugar.

    6-Pour the caramel apples into half-sphere moulds, adding a spoonful of double cream to the centre, then caramel apples to the brim, packing well. 

    Leave to cool to room temperature and then place in the freezer for at least 3 hours.

    7-Unwrap the domes and place them on the palets bretons. Place them in the refrigerator for 2 hours to defrost gently.

    8-At the time of serving, you can add a little whipped cream around the dome as a decoration. Enjoy!

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