Apple tatin with black boudin by Laurent Mariotte

Ingredients

For 6 servings

• •6 6 apples (golden)
• •500 g 500 g black boudin
• •1 1 laminated pasta
• •30 g 30 g of soft butter
• •30 g 30 g of cane blond sugar
• •5 cl 5 cl cider vinegar
• •fine grey salt

Method

1. 1.Preheat your oven to 180°C.
2. 2.Cut the apples into 6 pieces. Peel them and peel them with a knife.
3. 3.Butter a non-stick pan in the oven or a mould to be missed passing over the fire. Pour the sugar over the butter and store the apples in pink. Place the skillet on the heat and brown for 10 minutes. Deglaze with cider vinegar and salt.
4. 4.Cut the bowl into slats and place on the apples. Cover the whole with the laminated dough and put the edges of the dough inside. Incite the dough and bake for 30 minutes.
5. 5.Let cool for 15 minutes and demolish on the serving dish. Serve with a green salad.