{"id":277877,"date":"2018-03-20T16:44:00","date_gmt":"2018-03-20T15:44:00","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/spiral-tart-tatin"},"modified":"2018-03-20T16:44:00","modified_gmt":"2018-03-20T15:44:00","slug":"spiral-tart-tatin","status":"publish","type":"post","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/spiral-tart-tatin\/","title":{"rendered":"Spiral tart tatin"},"content":{"rendered":"
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\nI had already proposed, at the very beginning of my cooking blog, my recipe for tarte tatin, which I have since also put in my first book (see the recipe HERE<\/a>). Like many, I was intrigued, then subjugated by the method of William Lamagn\u00e8re, pastry chef of the Closerie des Lilas, near Montparnasse. I was especially interested in the utensil used to cut the apples and I looked for it for a long time! I showed a screenshot of the video in which Mr. Lamagn\u00e8re explains  how he cuts his apples, to stores in Japan, because he specified that it was a Japanese mandolin. Last year, I went through the kitchenware districts in Osaka and Tokyo and the sellers thought I was crazy. Because finally this “Japanese” madolin, is inspired by the daikon mandolins, but is not sold for the fruits! I ended up buying a daikon debtor anyway!
\nThen I finally found the same mandolin that our chef uses, on a French website to discover that this mandolin is really French, despite the name of Japanese mandolin. So I bought it too.
\nThen KitchenAid came out with the same accessory that fits the artisan food processor and I had the solution. I already told you about it in my apple almond and chocolate spiral pie (recipe HERE<\/a>). So yes, for this recipe, you need this device… I have since sold the daikon cutter, and put the Japanese mandolin (but bought in France) in Brittany at my parents’ house! <\/div>\n
\nI find the result so delicious that I couldn’t not publish the recipe here. I make it in puff pastry class and the students are always thrilled to discover the pie when they unmold. The apples are caramelized to perfection, melting like crazy. So a big thank you to Mr. Lamagn\u00e8re for his delicious recipe that I can’t stop making. <\/div>\n<\/div>\n
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\nRecipe for 6 tarts tatin :<\/div>\n
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