I think Tarte Tatin is a good recipe to introduce the French culinary culture to my non-French audience, so here I go :-)
For those of you who haven’t a chance (yet!) to try it, a Tarte Tatin is an upside-down apple tart in which the apple are caramelized in butter and sugar.
As this is one of the favorite dessert of my SO, I hope you will try and like it as much as she does. The recipe is not as easy as the previous one. Though the final result should be more impressive and definitely del-i-c-ious!
Cedric’s “Tarte Tatin”
Make 8-12 servings
Ingredients
- 5-6 medium pink lady (or golden) apples - about 800 grams
- 200 grams butter (125g for the dough + 75g for the rest)
- 200 grams brown sugar (100g for the dough + 100g for the rest)
- 250 grams all purpose flour
- 1 tablespoon of salt
- 1 egg
- Cinnamon
Main cookwares and baking ustencils
- A large round tart pan
- A serving platter (that should be slightly larger than the pan)
- A hand mixer (or a whisk)
- A rolling pin
Preparation
Step A: the tart dough
- Combine the butter, sugar, salt and mix every ingredients together using a hand mixer.
- Mix in 1 egg.
- Add the flour all at once and mix on low speed just until incorporated.
- Save the dough apart.
Step B: preparing the cooking pan
- Wash and peel the apples. Cut them in quarters.
- Spread 15g of butter at the bottom of the tart pan.
- Spread 50g of sugar on top of the butter.
- Put the pan in the oven for about 10minutes in order to make the sugar and butter slightly caramelized.
- Add the apples and put on top the remaining butter cutted is small diced.
- Spread the remaining sugar (and a little bit of cinnamon) on top of the apples.
Step C: Preparing the dough and assembling the tart
- Preheat the oven at 400 °F.
- Roll out the dough with the rolling pin, on a clear surface, to create a round shape. If the dough is too sticky, feel free to spread flour on both sides.
- Put the dough on the top of the apples. (This is probably to more tricky part of the recipe!).
- Put in the over for about 30 minutes.
- Remove from the oven and leave aside for about 5 minutes.
- Put the platter on top of the pan and turn the pan upside down. (Be careful you will only have one try here!)
- Remove the cooking pan and you’re done!
Serving suggestion
- Tarte Tatin come very well warm, along with vanilla ice cream or English cream sauce.
Cedric’s tip
- To make this recipe even better, you can try to extract the caramelized juice that usually stay at the bottom on the plate and pour it on the top :-)
Bon appétit!
Cédric
