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Claude Bisson, former artisan baker and pastry chef in Lamotte-Beuvron and twice world record holder for the largest tarte Tatin (1987 and 1998), reveals his own very simple recipe, which he has made for many years. Ingredients for a 24 cm diameter mold (6 people) -1 piece of homemade puff pastry if possible (200 to 250 grams) -7 to 8 gala apples -80 to 100 g of caster sugar -80g of butter (82%) No water to make the caramel, no glaze after cooking and no cinnamon