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Tarte Tatin with apples
The upside-down pie or Tarte Tatin with apples, as the French call it, is made "upside down." Creamy caramel and apples are placed at the bottom, while the shortcrust pastry covers the filling on top. Once the pie is baked, it is turned over, and everything falls into place.
The creamy caramel penetrates not only the apples but also soaks the entire cake, making the Tarte Tatin incredibly juicy and delicious.
Preparation time: 2 hours.
Ingredients
Show ingredients
- flour (all-purpose) - 140 g;
- butter 82% - 70 g;
- egg yolk - from 1 egg;
- iced purified water - 25 ml;
- salt - 0.5 tsp.
Filling:
- white sugar - 250 g;
- apples - 800 g;
- cinnamon - 1 tsp;
- butter 82% - 40 g.
Preparation
- Prepare the ingredients for the shortcrust pastry. The butter should be frozen, taken from the freezer.
- Stock up on the products for the filling. It's best to choose sweet-sour apple varieties with a firm structure.
- Flour and butter must be rubbed together until they turn into fine crumbs. To prevent the butter from melting from the heat of the hands, it is chopped with a knife while simultaneously mixing with the flour. However, there is a simpler way to achieve the desired texture. Place the flour and frozen pieces of butter into a food processor.
- After turning on the appliance, small buttery-flour clumps will form after a minute.
- Add the yolk here. Mix the ingredients together.
- Next, remove the blades and gradually, in 3 additions, start adding very cold (even icy) water, incorporating it into the dough.
- Gather all the crumbs together with your hands. Do not knead the dough, just shape it into a ball.
- Place it in a bag, slightly flatten for quicker cooling, and leave it in the refrigerator for an hour.
- Begin making the caramel. Heat a heavy-bottomed pan well. Pour in 50 grams of sugar from the prepared 250 grams and start melting it.
- Thus, by gradually adding the next portion, melt all the sugar.
- Add 30 grams of butter to the resulting hot caramel. Mix well.
- Grease the form with the remaining piece of butter.
- Pour the creamy caramel into it.
- Sprinkle the surface with cinnamon. Preheat the oven to 200 degrees.
- Peel the apples and remove the core. If the fruits are small, cut them in half. Larger ones should be quartered.
- Place the apples directly into the caramel filling.
- Dust the table and dough with flour. Roll out a circle that should be larger in diameter than the form by 4-5 centimeters.
- Cover the apples with this layer.
- Tuck the edges inside, and poke a small hole in the center for steam to escape. Place the baking sheet with the preparation on the middle level of the oven.
- After 35-40 minutes, the tart will be baked, pleasantly browned.
- Now comes the crucial moment when the pie needs to be flipped. For this, pick a large plate that is wider than the baking form. Place a rack on the plate and carefully flip the form upside down onto the rack. Some of the gooey caramel will drip onto the plate, and the form can be removed. Then flip the tart once more, placing it on the serving plate. Return the caramel that has gathered in the bottom plate back to the filling.
- Tarte Tatin with apples is ready. The caramelized apples and the thin crust soaked in creamy caramel beautifully complement each other. Tarte Tatin is served with hot tea or coffee.
