Potato tarte tatin with orange marmalade
Try your hands on this dessert recipe, and prepare a potato tarte tatin with orange marmalade. To be served for dessert.
1. Immerse 300 g potatoes over low heat for 3 minutes in boiling salted water. Cool off with cold water. Peel and cut into slices 2 mm thick.
2. Prepare a syrup with 50 cl of water, 100 g sugar, ¼ 1 vanilla pod and 1 star anise. Dip the potatoes in 3/4 of the syrup and let simmer for 10 minutes.
3. Peel and chop 2 pink onions, add in the last quarter of the syrup. Drain the potatoes and onions.
4. Preheat the oven to 210°C (th. 7). Roll out 200 g of shortcrust pastry dough to a thickness of 3 mm. Cut 1 disc of 20 cm diameter, refrigerate.
5. Arrange the potatoes in the bottom of the mold of the same diameter by slightly overlapping. Sprinkle with onion confit, spread one thin layer of bitter orange jam, then arrange 1 other potato layer.
6. Bake for 15 minutes. Meanwhile, precook the dough for 10 minutes. Place on top and bake the tatin for 10 minutes.
Photo credit: Sucré Salé
