boule de noël branche de sapin étoile d'anis bordure blanche

Apple and white pudding Tatin with Morel Mushroom Cream

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Preheat the oven to 180 °C.

Peel the apples and cut the flesh into small pieces.

Heat the honey in a pan and add the apples. Leave to cook and caramelise for 15 minutes. Add a little water half way through.

Once the apples are cooked, crush them coarsely with a fork. Spread the apples in the bottom of 4 small tart moulds.

Cut in 4 circles of the size of the moulds in the shortcrust pastry. Cover the apples with the pastry circles.

Bake for 15 minutes.

Meanwhile, fry the white pudding in a pan.

When the Tatins are ready turn them over.

Cut the white pudding into 12 slices and place them on the Tatin tarts. Pepper to taste.

When serving, top the Tatins with a dollop of Morel Mushroom Cream.

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Ingredients

  • 1 pot Isigny Sainte-Mère Morel Mushroom Cream
  • 1 shortcrust pastry
  • 3 Royal Gala apples
  • 1 white pudding (plain or with morel mushrooms)
  • 1 tsp honey
  • Pepper