French apple pie "Tarte Tatin"
8 servings
105 minutes
French apple pie 'Tarte Tatin' is an exquisite dessert born from a culinary mistake by the Tatin sisters in the late 19th century. Instead of a traditional pie, they accidentally caramelized apples before baking, creating a dish that conquered the world. Its taste is a harmony of caramel sweetness, buttery pastry, and a slight tartness of apples that unfolds in every bite. The delicate pastry envelops the caramelized fruits, creating a contrast of textures. Tarte Tatin is served warm, upside down, often accompanied by a scoop of vanilla ice cream or a dollop of cream. This dessert is a symbol of French gastronomy, perfect for cozy evenings or festive gatherings.
1
Sift the flour, grate 100 grams of cold butter and add a pinch of salt and half a packet of vanilla. Mix everything well and add 1 tablespoon of ice water to the crumb while continuing to knead (a total of 5 tablespoons of cold water). Quickly knead the dough until it forms a pleasant ball that doesn't stick to your hands. Place the dough in a bag and refrigerate for 30 minutes. Take medium-sized firm apples. Peel and core them and cut into quarters. Now prepare the caramel using butter, sugar, and half a packet of vanilla.
- Wheat flour: 200 g
- Butter: 175 g
- Salt: pinch
- Vanillin: 1 piece
- Water: 5 tablespoon
- Apple: 1 kg
- Butter: 175 g
- Sugar: 150 g
- Vanillin: 1 piece
2
In the pan where our pie will be baked, melt 75 grams of butter and sugar over low heat — do not stir until the butter, sugar, and mixture dissolve. Once the edges start to darken, stir with a spoon. Sprinkle with the remaining vanilla. Remove the pan from the heat and arrange the apple quarters (cut side) from the edges to the center. Place it back on low heat (so the flame barely breathes) and caramelize the apples for 10–15 minutes (do not stir!!!). Turn on the oven and preheat to 180 degrees. Roll out the dough to a thickness of 3–5 mm.
3
Cover the apples. Wrap the excess dough inward along the edges of the pan and prick the dough well with a fork. Bake until the dough is golden brown for about 40-50 minutes. Remove from the oven and let it sit for a few minutes. Run a knife around the pie, place the pan with the finished pie on low heat and gently rotate the pie with your gloved hand (to avoid burning your hand). Once the pie starts to move, you can flip it onto a plate. To do this, remove it from the stove, cover it with a plate on top and quickly turn it over.