Tarte Tatin Recipe | Chefs Christophe Muller, Paul Bocuse | L’Auberge du Pont de Collonges | STAUB

CRISTOPHE MULLER, Executive Chef of Paul Bocuse’s Flagship restaurant, L’Auberge du Pont de Collonges, demonstrates his amazing recipe for a classic Tarte Tatin in the restaurant’s kitchen. Recipe Overview Type of Dish / DessertTotal Time / 5 hoursYield / 8 - 10Level / IntermediatePrep / 40 minutes Cook / 2 Hours Ingredients Shortcrust Pastry: 2 cups all-purpose flour, plus additional for dusting 1/2 tsp. baking powder 8 Tbs. unsalted butter 1/8 tsp. table salt 3/4 cup confectioners’ sugar1 egg, lightly beatenCaramel:1 cup granulated sugar 4 Tbs. unsalted butter, cut into 4 pieces1 vanilla bean, sliced lengthwise, seeds scraped out and reserved 3 lb. (about 6) Pink Lady or Granny Smith apples To prepare the pastry, in a small bowl, whisk together the flour and baking powder. Set aside. In a large saucepan over medium heat, melt the butter. Remove from heat and let cool 1 minute. Whisk in the salt and confectioners’ sugar, then whisk in 1/3 of the flour