Apple Tatin
8 servings
90 minutes
Apple Tatin is a classic French dessert whose history began accidentally at the Tatin sisters' hotel. One sister forgot to place the dough under the apples and covered the fruit filling with dough on top to fix it. Thus, the upside-down apple pie with caramelized apples was born. Its taste is a harmony of sweet caramel and a light tartness of apples, enclosed in a crispy shortcrust pastry. It is served warm, often with a scoop of vanilla ice cream or a dollop of cream, making it an ideal conclusion to a meal. This dessert is valued for its rich aroma, refined flavor, and elegant presentation. Its texture—tender caramel-soaked apples and crumbly pastry—creates an unforgettable gastronomic impression.
1
Shortcrust pastry. Mix flour, cold butter (small pieces), and 2 tablespoons of ice water; you can add sugar up to 3 tablespoons (I add no more than one). It will result in a dense, firm dough. Wrap it in plastic and leave it in the fridge for 30 minutes.
- Wheat flour: 200 g
- Butter: 100 g
- Sugar: 125 g
2
Peel the apples and remove the core. Cut into wedges.
- Sour apples: 750 g
3
In a heat-resistant dish (25 cm in diameter), mix 5 tablespoons of water and 125 g of sugar. Caramelize until golden.
- Sugar: 125 g
4
Quickly place the apples on top of the still liquid caramel and simmer for a couple of minutes.
- Sour apples: 750 g
5
Roll out the dough. Wrap it around a rolling pin and place it over the apples. Bake in a preheated oven at 200 degrees for 30-35 minutes.
6
Without removing the tatin from the mold, let it cool for 5-8 minutes until the caramel starts to harden. Press a plate on top of the mold and quickly flip the pie, then release it from the mold.