Tarte Tatin
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5
2 reviews
Excellent
Tarte Tatin
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Tarte Tatin is an upside-down apple tart made by coating the bottom of a shallow baking dish with butter and sugar, then apples and finally a pastry crust.
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Ingredients
For shortcrust pastry
- 2 cups flour , sifted
- 10 tablespoons butter (at room temperature)
- ⅔ cup icing sugar
- ½ tsp fleur de sel (or salt)
- ⅓ cup ground almonds
- 1 egg , slightly beaten
For the apples
- 4 apple peeled and each cut into 8 pieces
- ½ cup sugar
- 7 tablespoons butter
- 1 tablespoon lemon juice
- 1 pinch fleur de sel or salt
- 1 vanilla bean
Instructions
Shortcrust pastry
- In the bowl of a stand mixer, mix the butter and icing sugar at medium speed for a few minutes until reaching a sandy texture.
- Add salt and ground almonds and mix for 1 minute.
- Add the egg and continue mixing for 1 minute.
- Add the flour and mix very quickly until a reaching a homogeneous dough.
- Spread the dough between two sheets of parchment paper to a thickness of about ¼ inch (5 mm), trying to give it the shape of the mold that will be used for baking.
- Place the dough in the refrigerator for 4 hours or even overnight.
Apples
- Preheat oven to 400 F / 200 C.
- Melt the butter in a saucepan over low heat. Add the sugar and stir for 2 to 3 minutes.
- Split the vanilla bean in half and extract the seeds. Add lemon juice and vanilla seeds to the saucepan, and stir.
- Pour the whole in a springform pan and bake for 15 minutes.
- Remove the pan from the oven and let cool.
- Place the apples on top of the caramel, with the curved part facing the mold. Sprinkle lightly with fleur de sel.
Pie assembly and baking
- Remove the dough from the refrigerator and place it on the apples, making sure to fold the edges inside around the mold.
- Make two light cross-shaped incisions in the middle of the dough using a knife.
- Bake for about 15 minutes to 20 minutes or until golden.
- Remove from the oven and wait at least 10 minutes before unmolding.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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