Tarte Tatin
We owe the tasty recipe of the Tarte Tatin to an accidental discovery. Legend has it that the tart appeared at the end of the 19th century. The Tatin Sisters, ran a hotel and restaurant in Lamotte-Beuvron, Caroline, who took care of the reception while Stéphanie, did the cooking, her specialty was apple pie
One busy lunchtime service, Stephanie forgot to add the pastry to a tart before putting it in the oven.
The apples began to caramelize in the oven and not knowing what to do after her distraction, Stephanie took some dough and put it over the apples. She then had the idea to take a dish and return the whole thing. The Tarte Tatin was born!
Here is our recipe to inspire you this weekend!
INGREDIENTS FOR 6-8
You will need a 26 cm round springform baking tin
• 8 apples of identical size (we love a Granny Smith in this recipe )
• 1 ready-prepared puff pastry sheet
• 300 g sugar
• 1 seeded vanilla pod
• 50g unsalted butter
METHOD
Step 1
Put the sugar and vanilla seeds in the pot and leave it on medium heat. Very important, do not stir the sugar. Let it Cook.
Step 2:
When the caramel begins to form, make circles with the pan in order to cover the rest of the uncooked sugar.
Step 3:
Cook until the caramel is deep red and fluid.
Step 4: Pour the caramel into the bottom of the cake tin, level it out and leave it to settle. Preparing the apples: Peel and cut the apples in 4. Before assembly preheat oven to 180 °c.
For assembly: Spread the puff pastry dough (not too thin) cut it in a circle the size of the cake tin + about 1 cm extra and set aside. Take the cake tin with the hardened caramel at the bottom. Add 2-3 small nobs of butter to the caramel and start laying the apple wedges in a circle. You need to place them tightly together. As soon as the cake tin is filled place the pastry on top and tuck it in as much as you can on the sides. Bake the tart tatin 30 min at 180 °c then 30 min at 150 °c The top should be lightly golden, if the oven is too hot, decrease the heat or cover the tart with aluminum foil. When the tart is cooked let it stand for 15 min and then return it onto a plate.
Serve with a scoop of vanilla ice cream