Apple Tatin
4 servings
90 minutes
Tarte Tatin is an iconic French dessert that emerged in the 19th century thanks to the Tatin sisters, owners of a hotel in the Sologne region. According to legend, one sister accidentally flipped the pie, giving birth to this caramelized masterpiece. Its flavor is a delightful blend of sweet caramel, a hint of apple tartness, and crispy puff pastry. Caramelized apples infused with vanilla and cinnamon create a rich texture and deep taste. Tarte Tatin pairs perfectly with vanilla ice cream or cream, highlighting its warm, rich notes. This dessert is a true work of art, embodying French gastronomy where simple ingredients transform into exquisite pleasure. It holds the soul of traditions and the unmatched elegance of French cuisine.
1
Peel the apples and remove the core. Cut into wedges, one apple into 8 pieces.
- Apple: 1 kg
2
Pour water into cane sugar, add cinnamon, vanilla, and lemon juice. Bring to a boil and add apples. Stir constantly until the apples are cooked. They should soak well in the caramel and become slightly transparent.
- Cane sugar: 100 g
- Water: 90 ml
- Cinnamon: 1 g
- Vanilla pod: 1 piece
- Lemon juice: 50 ml
- Apple: 1 kg
3
Cut the butter into small cubes, place in a bowl, add flour, salt, and sugar. Mix with a mixer until crumbly.
- Butter: 240 g
- Wheat flour: 200 g
- Salt: 5 g
- Sugar: 25 g
4
Then pour in cold water, change the attachment to a hook and knead the dough. Wrap it in film and put it in the refrigerator for 2 hours. Then roll it out between two sheets of parchment to a thickness of 3-4 mm and put it back in the refrigerator for 15-20 minutes. Bake at a temperature of 180 degrees for 10-15 minutes (watch for a golden color). Cut out the blanks while hot and freeze them.
- Water: 90 ml
5
Place parchment paper in the mold. Lay the prepared puff pastry at the bottom. Once the pastry is ready, add the caramelized apples on top. Bake at 200 degrees for 10 minutes. Let the tatin cool.
- Apple: 1 kg
6
Enjoy your meal!