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Chef Angelo Musa, Meilleur Ouvrier de France (Best Craftsman of France), World Pastry Champion

  • Servings 4 x 14 cm cake tins people


Inverted puff pastry :

  • Kneaded butter
  • 645 g butter
  • 260 g T45 flour

Détrempe :

  • 260 g water
  • 30 g fine salt
  • 600g T55 flour
  • 4 g white vinegar

Apple sauce :

  • 1000 g cubed apple
  • 200 g la Perruche brown sugar
  • 100 g butter
  • 1.5 g cinnamon
  • 1 vanilla pod, scraped

Vanilla butter :

  • 250 g butter
  • 1 vanilla bean, scraped

Filling :

  • 4 apples


Inverted puff pastry & détrempe :

  1. Knead the butter with a dough hook, taking care not to overwork it. Roll it out into a 2 cm thick square and chill for several hours in the refrigerator.
  2. For the détrempe, mix the water, salt and vinegar with the dough hook before mixing in the flour and softened butter.
  3. Take care not to overwork the dough. Chill for several hours.
  4. To create a laminated dough, encase the détrempe in the beurre manié. Fold the dough using a letter fold then a book fold, then chill for at least 2 hours. Make another book fold and chill for another 2 hours. Finish with a letter fold. Wrap the dough well and refrigerate overnight.
  5. The next day, roll it out and chill for several hours before use, or freeze the pastry.
  6. Roll out the pastry to 2 mm thick and cut out discs measuring 20 cm in diameter with a cutter. Chill for several hours before lining the pie dish.


Apple sauce :

  1. Peel and core the apples. Cut them into cubes, then place them in a saucepan with the rest of the ingredients. Cook over low heat to make a sauce. Leave to reduce, removing as much water as possible and creating a more concentrated flavour.

Vanilla butter :

  1. Melt the butter and scraped vanilla together.

Filling :

  1. Peel and core the apples, then slice them into 2 mm slices using a mandolin.


Assembly and finishing :

  1. Line the pie dish with the puff pastry. Cover with 2 layers of cling film, fill with rice, close the film in on itself, and blind bake at 160 °C for 25 minutes. Remove the cling film and the rice before baking again for 15 minutes at 160 °C.
  2. Allow the pastry to cool and top it with apple sauce, stopping 1 to 2 mm from the edge.
  3. Make a rosette by laying out the apple slices, starting at the outside of the tart. Finish each layer by putting the apple scraps in the centre. Spread over a little sauce to seal each layer. Repeat for about five layers. Brush with the vanilla butter and sprinkle with La Perruche brown sugar. Bake at 140 °C for 45 minutes, then brush with butter and sprinkle with sugar a second time before baking again at 140 °C for 20 to 25 minutes.
  4. Once the tart is out of the oven, sprinkle it with icing sugar, vanilla powder and La Perruche brown sugar. Finish the tart by topping it with an apple crisp.


A few words on the creation of this recipe :

A classic apple tart with a tasty homemade sauce, created in layers for an elegant gourmet finish. The fruit is combined with vanilla, cinnamon and cane sugar to really bring out its flavour. For me, its tantalising smell and delicious taste is extremely comforting and nostalgic.

Chef's tip

You can also buy ready-to-use puff pastry

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