White Pudding and Apple Tarte Tatin
White pudding, a traditional sausage made from pork meat, fat, and oats, is paired with the classic French dessert, Apple Tarte Tatin. This dish combines savory and sweet flavors, featuring a rich, crumbly white pudding alongside a caramelized apple tart. The Apple Tarte Tatin is made by cooking apples in caramel and then baking them with a pastry crust on top, which is inverted for serving. The contrast between the savory white pudding and the sweet, buttery apples makes for a unique and delightful culinary experience.
Ingredients
- 1 roll of thick all-butter puff pastry
- 4 white sausages
- 4 large apples Reinette or Boskoop varieties
- 3 tbsp Acacia honey
- 3 tbsp Whole grain mustard
- 1.8 oz Butter
- Fleur de sel
- Freshly ground Pepper
Instructions
- Preheat the oven to 180°C (th.6). Slightly slit the sausages lengthwise to remove the skin. Cut them into slices and brown them in a pan with 0.7 oz of butter, 1 minute on each side.
- Peel the apples and cut them into thick slices.
- Melt the remaining butter with the honey in a 22 cm diameter iron pie dish. Caramelize the apple slices in the mixture, then arrange them in a rosette pattern at the bottom of the dish. Season with salt and pepper. Place the sausage slices on top of the apples.
- Spread the mustard over the sausages, then cover with the puff pastry. Tuck the edges inside the dish. Prick the surface of the dough regularly with a fork. Bake for 20 to 25 minutes.
- Invert onto a plate and serve hot, accompanied by a green salad.
Video
Notes
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