In the culinary world, there are few things as irresistible as the combination of sweet, caramelised apples, fluffy vanilla mousse and a creamy Marsala ice cream. Tarte Tatin, a French delicacy, is a true tribute to the simplicity and flavour of seasonal apples. Its golden brown, caramelised crust tantalises the senses, while the soft interior of apples creates the perfect harmony between sweet and savoury. Dive into the world of delights and let yourself be enchanted by this heavenly trio.


Ingredients 2 Tarte Tatin
4 tablespoons sugar
2 tablespoons water
1 golden apple
2 cubes of butter
2 slices of homemade puff pastry the size of the apple


Ingredients vanilla mousse
75 g milk
150 g cream
45 g sugar
90 g egg yolk


Ingredients Marsala ice cream
250 g milk
45 g cream
90 g egg yolk
75 g sugar
30 g dry Marsala

Tarte Tatin
Peel the apple and cut in half. Use a small corer to remove the core from the middle. Heat the sugar and water in a saucepan and boil until lightly caramelised.
Once the syrup starts to colour, take it off the heat and pour the caramel evenly into two tart moulds. Place a cube of butter in each tin and place the halved apples cut-side down in the tin so that they are in contact with the caramel. Bake the apples in the tins in a preheated oven at 180 °C for about 10 minutes. Remove the apples from the oven and place puff pastry on top. Bake the tarte tatin for another 20 minutes at 180°C until the pastry is golden brown and crisp. After baking, turn out the tarte tatin while it is still warm and serve with a few dollops of crème fraîche and apple mousse, if desired.


Vanilla mousse
Mix all the ingredients together and gently cool to 82 °C, stirring constantly. Once cooled, puree with a hand blender and pipe on using a cream siphon.


Marsala ice cream
Heat the milk, cream, egg yolks and sugar to 82 °C in a saucepan. Leave to cool and when cool, add the dried Marsala. Pour into the ice cream maker et voilà.