Apple tart tatin
Je crois qu’il y a mille et une façon de préparer une tarte tatin, certains feront précuire les pommes dans un mélange d’eau et de beurre, d’autres les mettrons crus avec un caramel par dessus et d’autres encore les font doucement revenir dans du beurre et sucre. Personnellement je fais partie de cette dernière catégorie car c’est comme ça que j’ai appris ! Même débat pour la pâte, il y a les inconditionnels de la pâte feuilletée, mais il y a aussi les défenseurs de la pâte sablé comme moi, mais bon, I think the important thing in the story is that the tarte tatin you make is the best ! And I can say (without bragging) that this version is pretty good. The apples are tender with a good taste of caramel and butter and the dough is crunchy but not too much !
Just enjoy ….
Apple tart tatin
Ingredients (for a pie)
- A homemade shortcrust pastry
- 8-10 slightly tart apples
- 150 grams of sugar
- 80 g of butter
- 1 pinch of fleur de sel
Description
Prepare shortcrust pastry as directed ici.
Preheat the oven to 180°.
Peel and cut the apples into quarters then put them in a pan with 50 g of butter and sprinkle 50 g of sugar on top. Bring everything back over medium heat for 8-10 minutes. Turn the apples over and continue 8-10 more minutes. Book.
Pour the rest of the sugar into the pan and make a caramel. When the caramel is ready add the rest of the butter in pieces and the fleur de sel and pour the caramel into the bottom of the mold.. Arrange the apples on top of the caramel.
Roll out the dough on 4 mm, cut it a little larger than the mold and put it on the apples, making sure to tuck in the edges of the dough.
Bake 30 minutes.
Enjoy with a spoonful of crème fraîche or a scoop of vanilla ice cream..
Emilie
Virginie B
15.5.14she looks terrible !!! Thanks for the recipe
LadyMilonguera
15.5.14How she makes me want your tatin !
Chocociframboise
15.5.14This tatin is magnificent ! She makes me hungry ! ^^
BoopCook
15.5.14she is really sooo beautiful =P
Rosenoisettes
15.5.14A classic that we never tire of ! Might as well enjoy the last apples, is not it ?
Sandrine | Strawberry and Basil
15.5.14I do it all the same, it's my favorite dessert ! And I agree with you on the shortcrust pastry, it brings a touch of crunch that is more than nice. kiss girls
Maelle
16.5.14This tatin is superb ! She makes my mouth water =) Kisses
Fanny
16.5.14Just like you, I campaign for shortcrust pastry when it comes to tarte tatin. Yours is beautiful, It makes me really want to cook one here, NOW, immediately !!! 😉 delicacy when you hold us…
Kisses
Fanny
argon
16.5.14She is superb, bravo ! one of my favorite desserts ! Thanks for the recipe !
lydia
16.5.14I adore ! 🙂
Céline My market gardener in a saucepan
21.5.14Mmm, this version with melted apples and shortcrust pastry makes me salivate!
ignoble
28.5.14it looks wonderful!