Upside-down apple pie with orange sabayon sauce
8 servings
80 minutes
Upside-down apple pie with orange sabayon sauce is a true embodiment of French sophistication. Its roots trace back to the traditional Tatin, where fruits are caramelized before baking, creating an amazing aroma. Sweet apples, lightly poached in orange juice and roasted to golden perfection, form the juicy base of the pie. The delicate airy dough with hints of citrus and olive oil gives it a unique texture. The tangy sabayon sauce with orange liqueur creates a harmonious blend – velvety sweetness with refreshing acidity. The glaze of caramelized orange syrup adds shine and refined flavor. This dessert is perfect for special occasions, accompanying the evening with aromas of ripe fruits and French elegance.
1
Preheat the oven to 180 degrees. Line and grease a 20 cm round baking pan with parchment.
2
For the stewed apples, combine peeled and sliced apples with orange juice and zest in a saucepan, cover, and bring to a boil. Reduce heat and cook for 10 minutes. Drain the apples, reserving the juice they were stewed in. Heat 1 tablespoon of olive oil in a skillet and sauté the apples until golden. Arrange the apple slices in the bottom of the prepared dish.
- Red apples: 4 pieces
- Orange juice: 300 ml
- Orange zest: 1 tablespoon
- Extra virgin olive oil: 75 ml
3
For the test, separate the yolks from the whites. Beat the whites at medium speed to soft peaks, gradually adding 50 grams of sugar, increase the speed and continue beating to stiff peaks. In a separate bowl, beat the yolks with the same amount of sugar, add sifted flour and baking powder, as well as the remaining olive oil and 60 ml of orange juice in which apples were stewed. Mix well, then gently fold in the beaten whites using a silicone spatula. Pour the batter over the apples in a mold and bake in the oven for 35-40 minutes (check for doneness with a toothpick). Let the pie cool in the mold, then remove it by flipping onto a large plate or tray.
- Chicken egg: 3 pieces
- Sugar: 165 g
- Wheat flour: 75 g
- Baking powder: 0.5 teaspoon
- Extra virgin olive oil: 75 ml
4
For the orange sabayon sauce, combine egg yolks with 2 teaspoons of sugar and 20 ml of orange juice in a bowl. Place the bowl over a water bath (above a pot of boiling water, ensuring the water does not touch the bottom of the bowl) and cook, stirring, until thickened. Remove from heat and continue stirring until the sauce cools. Add the liqueur.
- Egg yolk: 2 pieces
- Sugar: 165 g
- Orange juice: 300 ml
- Cointreau: 1 tablespoon
5
For the glaze, combine the remaining orange juice from the poached apples with sugar in a saucepan, bring to a boil and reduce by half. Remove from heat. Use a pastry brush to coat the apples on the pie with the glaze.
- Orange juice: 300 ml
- Sugar: 165 g
6
For serving, spread a little sauce on the bottom of the plates. Cut the pie into portions and place them on the plates. If desired, you can garnish each piece with walnuts.