Apple tart tatin with ice cream
4 servings
70 minutes
A classic take on the apple theme is the French tart tatin. The recipe by Mikhail Kuklenko, brand chef of the Ribambelle restaurant, involves using ready-made (or store-bought) puff pastry, which makes this original recipe, which is not simple, very accessible and understandable. If you start practicing tatins, then with this version! To make everything really good, serve the tart hot with a scoop of vanilla ice cream.
1
First, peel the apples. Then cut them into four pieces and remove the seeds. After that, slice the wedges crosswise.
- Apple: 800 g
2
Heat the pan over medium heat, add sugar. Stir constantly to prevent burning. When the sugar caramelizes, add 25-30 grams of butter.
- Sugar: 150 g
- Butter: 50 g
3
Next, send the apples and fry for 2-3 minutes. It's important that the apples do not boil in the sugar but caramelize.
- Apple: 800 g
4
Remove the pan from the heat and transfer the apples to any container.
5
Line the bottom of a round baking pan with parchment paper. Arrange the apples in a circle: core side down, skin side up.
- Apple: 800 g
6
Pour the liquid that remains from the apples over them.
- Apple: 800 g
7
Roll out the puff pastry a bit and cover the apples with it. Cut off the excess dough.
- Puff pastry: 500 g
8
Make several holes in the dough with a fork so it doesn't rise too much. Brush the top with egg.
- Chicken egg: 1 piece
9
Preheat the oven to 170 degrees. Bake the tart for 25-30 minutes.
10
After baking, let the tart rest for 10–15 minutes.
11
Turn the mold with the dough onto a plate and carefully unfasten the mold.
12
Serve the tart with a scoop of vanilla ice cream.
- Ice cream: 100 g