Apollonia poilane bakery tartine
Poilane bakery new york.
Exclusive recipe from POILÂNE: The Secrets of the World-Famous Bread Bakery
Apple, Comté (or Gruyère), and Caramel Tartine
Makes 2 tartines; 1 cup caramel
This tartine straddles the line between lunch and dessert, and it also makes a great appetizer or snack.
Apollonia poilane bakery tartine
The tartness of the apple complements the rich cheese and the sugary caramel. You need only a couple of tablespoons of this sauce for the tartine, but it keeps well. A tiny bit of lemon juice helps prevent the sugar from crystallizing as it caramelizes but does not affect the flavor.
If you prefer not to mix sweet and savory, replace the caramel with whole-grain mustard.
¾ cup (150 g) sugar
⅓ cup (80 ml) water
¼ teaspoon (1 ml) fresh lemon juice
⅓ cup (80 ml) heavy cream
6 tablespoons (3 ounces; 85 g) unsalted butter, cut into pieces
Two 1-inch (2.5-cm)-thick slices Poilâne-Style Sourdough (page 50) or other sourdough
1 Granny Smith apple, cut into matchsticks
8 very thin slices Comté or Gruyère cheese
Flaky sea