An incredibly delicious tarte tatin with apples
Tarte Tatin with apples
Tarte Tatin is a traditional French apple pie baked in reverse: the fruit is on the bottom and the pastry is on top. This pastry has a unique flavor and aroma.
Ingredients
- 250 G wheat flour
- 100 G butter
- 1 egg
- 70 G Sahara
- 50 ml water
- a pinch of salt
- 600 G apples
- 20 G butter
- 120 G Sahara
- 2 tbsp water
Instructions
- Remove the butter from the refrigerator 1–2 hours before cooking to allow it to soften.
- Sift flour into a large bowl, add salt.
- Form a mound of flour with a well in the center.
- Add sugar, put in soft cubes of butter, break an egg.
- Knead the dough, adding water in small portions. The mixture should be elastic.
- Form a ball from the dough, wrap it in cling film and place it in the refrigerator for 30 minutes.
- Roll the chilled dough into a circle the size of the baking pan. Cover the dough again with plastic wrap and refrigerate.
- Prepare the filling: combine the butter, water, and sugar and place over low heat. Heat until an amber caramel forms. Shake the pan occasionally during this process.
- Peel the apples and remove the seeds. Cut the prepared fruits into slices.
- Pour the caramel into a baking dish, previously greased with butter.
- Place apple slices on top of the caramel, overlapping them in a circle. They will shrink slightly during baking.
- Cover the apples with the dough, folding the edges of the dough inward so that small sides are formed when turning them over.
- Lightly cut the center of the dough to allow steam to escape.
- Preheat the oven to 180°C and place the pie in. Bake for 30–40 minutes.
Note
Following a few recommendations will help you achieve a masterpiece of confectionery art:
— Add 1–2 tablespoons of cognac or rum to the filling. This will give the pie a special aroma.
— Choose only firm green apples for the filling and slice them as thinly as possible.
— Be sure to grease a metal, glass or ceramic baking dish with oil before placing the pie in it.
— Before serving, warm the tarte Tatin slightly and serve with scoops of ice cream.
A properly prepared tarte Tatin will melt in your mouth, leaving a pleasant caramel aftertaste.
