Name: Red and Green Apple Duo Tarte Tatin
Cuisine: フレンチ
Ingredients: Tart crust (crushed store-bought crackers bound with butter can be substituted) to taste; Red apples 4; Green apple 1; Green apple puree 55g; Butter 125g; Granulated sugar 80g; Vanilla paste to taste; Caramel powder (caramelized sugar ground into powder) to taste; Apple juice (for glaze) 250g; Granulated sugar (for agar glaze) 62.5g; Agar-agar (for glaze) 2g; Granulated sugar (for pectin glaze) 62.5g; Pectin (for glaze) 6g; Gelatin sheets (for glaze) 4g

About "Red and Green Apple Duo Tarte Tatin"

A two-layer Tarte Tatin featuring red and green apples by French cuisine chef Teruhiko Hoshino. Red apples are dusted with caramel powder, baked for about 55 minutes, and rested overnight to let the caramel flavors meld. Green apples are diced into 2–3 mm cubes, mixed with green apple puree, and pressed over the baked red apples. Finished with an apple juice-based glaze (glaçage), this authentic whole-sized dessert boasts a beautiful gloss and a stunning three-layer cross-section.

Introduction to 星野晃彦シェフ　Teruhiko Hoshino →

Tips for Making "Red and Green Apple Duo Tarte Tatin"

Prep
- Do not soak the peeled apples in water or lemon water, as this washes away their aroma and flavor. Work quickly to preserve their taste.
Prep
- Cut the green apple into uniform 2–3 mm brunoise (fine dice). Consistent sizing ensures a beautiful cross-section when unmolded.
Heat control
- Bake the red apples at 170°C (338°F) for 15 minutes to absorb the butter, then dust with caramel powder, increase to 180°C (356°F), and bake for another 40 minutes. Flip them halfway through.
Caramel powder
- Caramel powder is made by caramelizing sugar, cooling it, and blending it into a powder. Dusting it on hot apples melts it into a beautiful caramel coating.
Resting
- Let the baked red apples cool completely and rest overnight. This allows the rich caramel flavor to penetrate to the core, creating a plump finish.
Assembly
- Since the cake is inverted, pack the red apples tightly into the 12 cm ring with their neatest side facing down. Press firmly along the edges to ensure a sharp contrast between the red and green layers.
Glaze
- Always dissolve agar-agar in cold apple juice first, as it clumps in hot liquid. Add pectin (pre-mixed with sugar) at 60°C (140°F), boil, and cook for 1 minute to thicken.
Glaze
- Work quickly when pouring the glaze, as agar-agar sets rapidly as it cools. Strain through a chinois first for an ultra-smooth finish.
Unmolding & slicing
- After chilling, lightly warm the sides of the ring with a kitchen torch to slide it off. Warm the knife with the torch before slicing to keep the cross-section clean.

Ingredients for "Red and Green Apple Duo Tarte Tatin"

14 items

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Tartcrust (crushed store-bought crackers bound with butter can be substituted) to taste
Redapples 4
Greenapple 1
Greenapple puree 55g
Butter125g
Granulatedsugar 80g
Vanillapaste to taste
Caramelpowder (caramelized sugar ground into powder) to taste
Applejuice (for glaze) 250g
Granulatedsugar (for agar glaze) 62.5g
Agar-agar(for glaze) 2g
Granulatedsugar (for pectin glaze) 62.5g
Pectin(for glaze) 6g
Gelatinsheets (for glaze) 4g

How to Make "Red and Green Apple Duo Tarte Tatin"

1
In a pot, combine 125g butter, 80g granulated sugar, and vanilla paste, then heat to melt.
2
Peel 4 red apples (peeling the top and bottom first, then rotating the apple with your left hand to peel the rest in one go is fast and clean). Cut them in half and scoop out the cores using a melon baller or similar tool. Work quickly without soaking them in water.
3
Thoroughly coat the cored red apples with the melted vanilla butter, arrange them tightly in a baking tray with no gaps, and pour the remaining butter sauce over them.
4
Bake in an oven preheated to 170°C (338°F) for 15 minutes to let the butter absorb into the apples.
5
While the red apples are baking, peel the green apple and cut it into 2–3 mm brunoise (fine dice). In a bowl, mix 55g of the diced green apple with 55g of green apple puree.
6
[Make the glaze] Add 2g agar-agar (pre-mixed with 62.5g granulated sugar) to 250g cold apple juice and dissolve well. Place on heat and raise the temperature to 60°C (140°F).
7
Once it reaches 60°C (140°F), add 6g pectin (pre-mixed well with 62.5g granulated sugar), bring to a boil, and cook for about 1 minute after boiling to thicken. Remove from heat, add 4g gelatin sheets (softened in water), and dissolve with the residual heat.
8
Remove the red apples from the oven after 15 minutes of baking, and generously dust them with caramel powder while they are still hot.
9
Increase the oven temperature to 180°C (356°F) and bake the caramel-dusted red apples for another 40 minutes. Flip them over halfway through (after 20 minutes).
10
Once baked, let the red apples cool completely and rest overnight.
11
Pack the red apples tightly into a 12 cm pastry ring (cercle), placing the neatest side (which will be the top surface of the finished cake) facing down, and level the top.
12
Layer the green apple and puree mixture over the red apples, pressing down firmly with the back of a spoon to compact it. Make sure to press tightly along the edges of the ring to leave no gaps.
13
Place the pre-made tart crust on top and press down firmly with your palm to bond the layers together.
14
Pour the warm glaze into the mold (strain through a chinois if necessary) and chill in the refrigerator until firmly set.
15
Once completely set, lightly warm the sides of the ring with a kitchen torch and pull the ring straight up to remove it. Warm your knife with the torch before slicing to ensure clean, beautiful cuts without ruining the cross-section.

Detailed Commentary on "Red and Green Apple Duo Tarte Tatin"

* Content organized by topics from the video.

Introducing the New Tarte Tatin & Prep

Chef Teruhiko Hoshino introduces his new dessert recipe, the 'Red and Green Apple Duo Tarte Tatin.' For this recipe, we use a 12 cm pastry ring. The tart crust base should be prepared in advance by crushing crackers and binding them with butter (store-bought crackers work perfectly). The main ingredients are 4 red apples, 1 green apple for a tart accent, and green apple puree. For the glossy glaze (glaçage), prepare apple juice, agar-agar, pectin, granulated sugar, and gelatin. Start by melting the vanilla, sugar, and butter in a pot. While this dessert has several steps, the final result is absolutely spectacular.

Peeling Red Apples & First Bake

While melting the butter, sugar, and vanilla in the pot, prepare the red apples. To peel them quickly and cleanly, cut around the top and bottom first, then rotate the apple with your left hand to peel the rest in one continuous motion. Cut them in half and use a melon baller to cleanly scoop out the cores. Avoid soaking the apples in water or lemon water, as this washes away their aroma and flavor; working quickly is the key to preserving their deliciousness. Coat the cored apples thoroughly in the melted vanilla butter, arrange them tightly in a baking tray with no gaps, and pour any remaining butter sauce over them. Bake in a preheated oven at 170°C (338°F) for 15 minutes to let the butter absorb.

Dicing Green Apples & Mixing Puree

While the red apples are baking, prepare the green apple, the other star of the dish. Peel and cut it into small 2–3 mm cubes (brunoise). Instead of mincing it too finely, keeping them slightly larger ensures a pleasant, crunchy texture when eaten. Keeping the dice uniform also makes the cross-section look stunning when unmolded. Mix 55g of the diced green apple with an equal amount (55g) of green apple puree in a bowl. The fresh acidity and crisp texture of the raw green apple create a wonderful contrast with the rich sweetness of the slow-baked red apples.

How to Make a Lump-Free Glaze

Next, make the glaze (glaçage) to coat the surface of the cake. Add the agar-agar (pre-mixed with granulated sugar) to cold apple juice. Agar-agar clumps easily if added to hot liquid, so dissolving it in cold liquid first is crucial. Place it on the heat and raise the temperature to about 60°C (140°F). Once it reaches 60°C, add the pectin pre-mixed with granulated sugar. Pectin also clumps easily on its own, so mixing it with sugar beforehand is essential. Bring the mixture to a boil and cook for about 1 minute to develop a nice thickness. Remove from heat, add the softened gelatin sheets, and let them melt in the residual heat to complete the glossy glaze.

Dusting Caramel Powder & Second Bake

Remove the red apples from the oven after their 15-minute bake. While they are still hot, generously dust them with caramel powder. This powder is made by caramelizing sugar in a pan, letting it cool, and grinding it in a blender. When dusted over the hot apples, the powder slowly melts, coating them in a beautiful caramel color. Once coated, increase the oven temperature to 180°C (356°F) and bake for another 40 minutes. Flip the apples over halfway through (around the 20-minute mark) to ensure even cooking. Let the baked apples cool completely and rest overnight; this allows the rich, aromatic caramel flavor to penetrate deep into the core of the apples, resulting in a plump, exquisite finish.

Assembling & Pressing in the Ring

After resting overnight to concentrate the flavors, assemble the red apples in the mold. Since this cake is assembled upside down, pack the red apples tightly into a 12 cm pastry ring with their neatest side facing down. Fill any gaps with smaller pieces of apple to create a flat, solid layer. Layer the raw green apple and puree mixture on top. Using the back of a spoon, press down firmly to compact the layers. Pressing tightly along the edges of the mold is crucial for creating a sharp, beautiful contrast between the red and green layers when unmolded. Finally, place the pre-made tart crust on top and press down firmly with your palm to bond everything together.

Glazing & Unmolding Tips

Pour the warm glaze over the assembled Tarte Tatin. Because it contains agar-agar, it will set quickly as it cools, so work efficiently. If you are concerned about lumps, strain it through a chinois before pouring for a smoother finish. Once glazed, chill the cake thoroughly in the refrigerator to set. When completely firm, lightly warm the outside of the ring with a kitchen torch and pull the ring straight up to remove it. When slicing, warm your knife with the torch first to ensure clean cuts without ruining the layers. This reveals a beautiful three-layer cross-section of slow-baked red apples, fresh green apples, and a crispy tart crust.

Tasting the Sweet & Tart Harmony

It's time to taste the finished Tarte Tatin. As the fork slides in, you'll hear the satisfying crunch of the tart crust. One bite delivers a burst of rich sweetness and deep caramel aroma from the slow-baked red apples, beautifully balanced by the crisp texture and refreshing acidity of the raw green apples. These contrasting elements of richness and freshness harmonize perfectly in your mouth. The balance of sweet and tart is so light and refreshing that you could easily eat a whole cake without feeling weighed down. Whether enjoyed warm or cold, this exquisite dessert showcases the chef's meticulous craftsmanship.

About 星野晃彦シェフ　Teruhiko Hoshino

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