Apple Tarte Tatin: Easy Homemade Recipe…
Cooking often has a lot to teach. In fact, today’s recipe tells us that even from mistakes, with a little resilience and tenacity, something good can be born! I started with morals, but what I want to tell you today is a story or rather, a legend: that of the apple tarte tatin.
Ingredients:
- 4 Golden apples
- 150g granulated sugar (5.3 oz) (plus extra for sprinkling)
- 70g unsalted butter (2.5 oz) (plus a few small pats)
- 1 round sheet of shortcrust pastry (can be store-bought)
How to prepare Apple Tarte Tatin:
- First we peel the apples, clean them and then cut each into 8 segments.
- In a thick-bottomed saucepan, we put the sugar and water. We stir and bring to the smallest heat over a very low flame. Let it melt while stirring occasionally (not continuously), you will see that the sugar will first become soft, then hard and grainy and finally browned. When it is completely liquid and caramel-colored, remove it from the heat.
- Let’s immediately add the butter in chunks and mix quickly with a whisk, thus obtaining a caramel with a silky texture and super glossy.
- Let’s butter a 24 cm mold well (I do not recommend using hinged molds) and pour the caramel into it. Don’t worry if it tends to solidify once poured, it’s all normal, the important thing is to level it quickly.
- Let’s add the apple segments with the inside facing up. We then cover the entire surface and then add a sprinkling of sugar and some butter flakes.
- We lay the brisèe dough on top, fold the edges in well and prick the surface with a fork. We bake in a very hot oven at 220°C (430°F) for half an hour. The brisèe pastry should become nice and golden and crispy.
- We take it out of the oven, place a plate on top of the mold and invert. If any caramel leaks out, it doesn’t matter, scoop it up and put it back on top. If the apples move a little, no problem, fix them with a spoon. Let cool and the Apple Tarte Tatin is ready to be enjoyed!
