Скачать или смотреть #118

小玉の紅玉を使って時間をかけてしっかり火を通し 絶品のタルトタタンに仕上がりました。小玉のリンゴを使うことで過剰な水分が出ることなく ねっとりと 柔らかい飴のような逸品です。なお剥いた皮は次の日ジャムにします。
An excellent tarte tatin made of small Jonathan (native to the U.S.) baked over a high flame for a long time. The use of small apples prevents excessive moisture from being released, resulting in a soft, moist, candy-like product. The peeled skin will be used for jam the next day.

[TARTE TATIN]
[pate brisee]
75g Cake flour
50g Butter
1g Salt
1 Egg yolk
15ml Water
[baked apple]
1350g Apple (whole)
50g Sugar
50g Butter
60g Sugar
Heat for 30 min.
Bake at 190C for 120 min.
[tarte tatin]
Bake at 180C for 30 min.
[creme fouetter]
Heavy cream

[recipe description]
Salt; natural salt
Sugar; caster sugar
Flour; if mixing, sift in advance
Olive oil; extra virgin olive oil
Gelatin; weight is when dry
Butter; unsalted butter, fermented butter
Heavy cream; milk fat 43-47
Egg; 50g equivalent
Oven baking; Reverse back and forth in the middle of heating time
Boiling time; time since boiling
[photography equipment]
Panasonic LUMIX DMC-GH4 + OLYMPUS M.ZUIKO DIGITAL 25mm F1.8
Panasonic LUMIX DC-GH6 + Panasonic LEICA DG VARIO-ELMARIT 12-60mm F2.8-4.0 ASPH.
Panasonic LUMIX DC-S5 + SIGMA 70mm F2.8 DG MACRO Art
[editing]
Blackmagic Design ATEM Mini Extreme ISO
DaVinci Resolve Studio 18
[tableware]
glass plate 23 cm