Tarte Tatin with Domaine Pinnacle Ice Cider
and Fresh Rosemary

Preparation (For 6 people, use 8 apples)

• Prepare a caramel with 200 g of sugar.
• Line a sponge cake tin.
• Peel, core and slice (0,3 cm thick) apples.
• Create a rose pattern with apples. Add a few cubes of butter and chopped rosemary between apples slices. Pour 20 cl of Domaine Pinnacle Ice Cider. Cover with flaky or pie pastry.
• Cook at 350°F (180°C) for 2 hours.
• Turn out when warm.

Credits

Claude Postel, Pastry Chef - Chocolate Chef - Caterer
75 Notre-Dame West, Montreal, Quebec
Tel: 514-844-8750, Fax: 514-844-5014