Tarte Tatin

8 servings

100 minutes

A French version of apple pie - the apples are first caramelized and then combined with the dough. This recipe appeared by accident: more than a century ago, chef Stephanie Tatin sent her signature dish into the oven with the filling down.

Energy value per serving

• Calories: 594.3
• Proteins: 4.4g
• Fats: 32.9g
• Carbohydrates: 68.8g

Ingredients

• Wheat flour: 250 g
• Butter: 300 g
• Salt: pinch
• Egg yolk: 1 pc
• Water: 20 ml
• Apple: 10 pc
• Sugar: 165 g

Cooking steps

1. Sift the flour onto the table, add 125 grams of butter, salt, and mix with your hands until crumbly.

   Required ingredients:

   • Wheat flour: 250 g
   • Butter: 300 g
   • Salt:  pinch

2. Shape the mass into a volcano, add the yolk in the center, and knead the dough, adding water. Wrap the dough in film and refrigerate for 30 minutes.

   Required ingredients:

   • Egg yolk: 1 piece
   • Water: 20 ml

3. Peel the apples, cut them in half, and remove the cores.

   Required ingredients:

   • Apple: 10 pieces

4. In a deep skillet (the skillet should be oven-safe) or a special tart tatin dish, melt the butter.

   Required ingredients:

   • Butter: 300 g

5. Add sugar and bring it all to a beautiful brown caramel. Remove from heat.

   Required ingredients:

   • Sugar: 165 g

6. Place the apple halves tightly in the skillet with caramel. Return the skillet to the burner and heat for 5–10 minutes over high heat.

7. Roll out the dough on a floured surface to a thickness of 3-4 mm. Cut out a circle 2 cm larger in diameter than the pan.

8. Cover the apples with dough, folding the edges inward into the mold. Make a small hole in the center of the pie to allow steam to escape.

9. Bake in an oven preheated to 180 degrees until the dough is ready.

10. Cover the finished tart with a large plate and quickly flip it over.