Sorbet · Orchard & Melon · Nº 69
Apple Tarte Tatin
Mela caramellata
Apples cooked slowly in dark caramel pick up a faint dried-plum depth, the signature of a proper tarte Tatin. Frozen, that same flavor becomes a sorbet you can scoop straight onto a buttery tart shell.
Prep + optional refrigerated aging + automatic cycle
Let’s make it.
From a balanced base to your first scoop.
Melt the sucrose in a dry pan to a deep amber caramel. Add the diced apples, mandarin juice, rum, half a vanilla pod, and half a cinnamon stick, and cook gently until the apples are completely soft.
Remove the vanilla pod and cinnamon stick. Puree the apples and caramel with an immersion blender, bring the puree back to a brief boil, then steep it off the heat for 10 minutes.
Whisk the brown sugar, glucose powder, and stabilizer together. Combine the caramel-apple puree, water, and lemon juice in a pan, warm to 113–122 °F (45–50 °C), rain in the dry mix while stirring, then heat to 185 °F (85 °C). Stir 30 seconds off the heat.
Use an immersion blender for about 20 seconds to homogenize the base, then cool it over an ice bath to 39 °F (4 °C).
Optional · Rest for better texture
(Optional, for better texture) Cover and refrigerate the liquid mix at 39 °F (4 °C) for up to 6 hours. Keep it in the refrigerator, not the freezer; it should remain cold, fluid, and pourable.
If the base has settled, stir with a hand whisk until uniform.
Pour the cold mixture into the Natridy Gelato Maker bowl, secure the lid, and press Start. The built-in compressor chills and churns automatically.
Optional · Firm up before serving
(Optional, for a firmer texture) Transfer the finished sorbet to a chilled container, cover, and freeze until firm. Before serving, let it soften until easily scoopable.
