French Apple Pie with Caramel
8 servings
320 minutes
French apple pie with caramel is a refined dessert embodying the traditions of French cuisine. Its history traces back to the classic tarte Tatin, which was accidentally created in the 19th century. The thin puff pastry, golden caramel, and soft apples create a stunning duet of flavors: the crispy base harmonizes with the sweetness of the caramelized fruits. This pie is perfect for cozy evenings, served warm, often with vanilla ice cream or a dollop of thick cream. The aroma of fresh apples and butter envelops the space, turning tasting into a true gastronomic journey. It makes a wonderful conclusion to any meal, highlighting the aesthetics and sophistication of French cuisine.
1
Sift the flour and combine it with 225 grams of butter.
- Wheat flour: 200 g
- Butter: 300 g
2
Mix water with lemon juice. Pour into flour and knead the dough.
- Water: 50 ml
- Lemon juice: 1 tablespoon
3
Roll out the dough on a floured surface, fold it like an envelope, wrap it in plastic, and refrigerate for 30 minutes.
4
To prepare the filling, pour water into a pot and add 100 grams of sugar. Heat on low until a light brown caramel forms. Pour the caramel into the bottom of a baking dish, add butter and the remaining sugar.
- Water: 50 ml
- Powdered sugar: 175 g
- Butter: 300 g
- Powdered sugar: 175 g
5
Preheat the oven to 180 degrees. Tightly arrange the apple slices in a baking dish over the caramel and butter. Place the dough on top. Bake in the oven for 40 minutes.
- Apple: 1.5 kg
- Butter: 300 g
- Wheat flour: 200 g