BRIE, APPLE AND TRUFFLE OIL TARTE TATIN
Ready to impress your guests with an easy yet decadent dish? Try my delicious Brie Tatin with apple and truffle oil recipe!
A Twist on a Classic French Dessert: Brie Tatin with Apples
Indulging in a sumptuous meal is an experience that everyone should relish. However, it is equally important to note that a truly delectable meal should not always be complicated or time-consuming to prepare. The Brie tatin with apple and truffle oil recipe is a perfect example of this, and I am excited to share my personal experience with you.
The Inspiration: A French Restaurant in the South
My first encounter with a similar dish was at a French restaurant in my beloved South. The restaurant had served a Tatin with apples and Camembert, and I was blown away by its exquisite taste. The dish had the perfect balance of sweet and savoury flavours, which was complemented by the gooey texture of the melted cheese. Inspired by this dish, I decided to recreate it using Brie instead of Camembert as it is not very easy to find some good ones in London.
Easy-Peasy
Preparing the Brie tatin with apple and truffle oil is surprisingly easy. All it takes is a few simple steps, and the result is a delectable dish that is perfect for any occasion. This dish is ideal for festive tables, and when served with a side salad, it can even complete your cheese board.
The Origin of Tarte Tatin and Its Evolution
History has it that the Tarte Tatin was created in France in the late 19th century, by two sisters named Caroline and Stéphanie Tatin. The story goes that the sisters accidentally left a baking dish filled with apples, butter, and sugar on the stove for too long. To save the dish, they placed a pastry crust on top of the apples and then baked it in the oven. When they turned the dish over, they discovered the delicious caramelized apples that were now on top of the pastry crust. Thus, the Tarte Tatin was born.
The Brie tatin with apple and truffle oil recipe that I tried is a variation of the classic Tarte Tatin. The addition of Brie cheese elevates the dish to a whole new level, while the truffle oil adds a hint of earthiness. The combination of these flavors is simply divine. Would you like to know a little bit more about truffles?
Ancient Sumerians and the Discovery of Truffles
For millennia, the truffle has been savoured as a delicacy throughout the Middle East and Europe, renowned for its distinct flavour and intoxicating aroma. It is believed that the ancient Sumerians were the first to uncover this prized fungus, and over time, the truffle has become a cherished culinary ingredient across the globe.
The Distinctive Shape of Truffles
The word “truffle” derives from the Latin term “tuber”, which refers to an outgrowth or swelling. This name is fitting, as the truffle’s characteristic shape and texture make it a unique specimen in the world of fungi.
Truffles in Ancient Egypt: A Delicacy Fit for Pharaohs
The ancient Egyptians held truffles in high esteem, with references to this esteemed ingredient appearing in their hieroglyphics. From there, the truffle’s reputation as a prized ingredient continued to grow, with the Greeks and Romans indulging in this luxurious delicacy and even considering it an aphrodisiac.
Today, truffles remain a symbol of culinary excellence and refinement, prized by chefs and foodies alike for their pungent aroma and earthy flavour. Whether shaved over pasta, infused in oils or incorporated into sauces, truffles continue to captivate our palates and evoke a sense of indulgence and sophistication.
A Twist on a Classic French Dessert
M Brie tatin with apple and truffle oil recipe is a must-try for anyone who loves cheese and a hint of sweetness in their meals. The recipe is easy to follow, and the results are simply amazing. Whether you’re preparing a festive dinner or a casual meal with friends, this dish is sure to impress. So, try my Brie Tatin recipe and let me know what you think!
Looking for more cheese-centric recipes
BRIE, APPLE AND TRUFFLE OIL TARTE TATIN
Ingredients
- 500 g Brie cheese sliced in two horizontally
- 3 apples peeled, cored and sliced
- 1 tbsp brown caster sugar
- truffle oil
- butter
Instructions
- Preheat your oven to 150 °C.
- In a saucepan, sizzle the apples in a little bit of butter.
- Sprinkle with sugar and cook for 5 minutes.
- Place half a Brie, skin down, in a lined tin.
- Dispose the apple slices all over the 2 half Brie.
- Put in the oven for 5 minutes.
- Drizzle the « tatins » with truffle oil before serving!
Tatin de Brie aux pommes et à l’huile de truffe
500 g de Brie coupé dans l’épaisseur
3 pommes épluchées, épépinées et coupées en lamelles
1 CAS de cassonade
Huile de truffe
Beurre
Préchauffez votre four à 150 °C.
Dans une poêle, faites revenir les pommes dans un petit peu de beurre.
Saupoudrez de cassonade et cuisez quelques minutes.
Placez la moitié d’1 Brie croûte vers le bas dans un moule.
Disposez les lamelles de pomme sur le dessus des Brie.
Enfournez pendant 5 minutes.
Arrosez les « tatins » d’huile de truffe avant de servir !
