Tarte Tatin with sour cream
8 servings
50 minutes
Tarte Tatin with sour cream is an exquisite dessert inspired by the classic French apple pie but with a delicate creamy note. The history of Tarte Tatin dates back to the Tatin sisters, credited with the accidental creation of the upside-down pie. In this version, apples are caramelized in butter and sugar, creating a harmony of sweetness and slight tartness. The airy sour cream dough gives the pie a special softness and rich flavor. It is perfect for a cozy family tea time and also serves as an elegant finish to a festive dinner. This dessert is best served warm when the caramel and apples melt in your mouth, revealing their rich aromas. The combination of the crispy caramel layer and tender dough makes Tarte Tatin with sour cream a true masterpiece of culinary art.
1
Peel the apples, cut them into wedges, and fry them in a pan with butter and 100 grams of sugar. You can fry for just 2 minutes or wait for the juice to appear and reach a more caramelized state (at your discretion). It's better to use not very sweet apples for a pleasant contrast.
- Apple: 2 pieces
- Butter: 60 g
- Sugar: 200 g
2
For the test, mix sugar, flour, sour cream, eggs, baking powder, and a pinch of salt in a bowl. I used a blender for better mixing.
- Sugar: 200 g
- Wheat flour: 150 g
- Sour cream 20%: 200 g
- Chicken egg: 2 pieces
- Baking powder: 5 g
- Salt: to taste
3
Grease the baking dish with butter. Transfer the apples to the dish, pour the batter on top, and place it in a preheated oven at 180 degrees. Bake for 30 minutes, let it cool, and flip it over. You can sprinkle powdered sugar on top, but I think it's unnecessary.
- Butter: 60 g