Apple Tatin
12 servings
90 minutes
Apple Tatin is a refined dessert of French cuisine that was born from a happy accident. Legend has it that the Tatin sisters, hotel owners, once forgot to place the dough under the apples and decided to correct their mistake by covering the caramelized fruits with a layer of dough. The result was an incredibly aromatic and flavorful upside-down pie. Apples soaked in caramel and butter create softness and sweetness, while the delicate shortcrust pastry perfectly complements them. This dessert is served warm, often with a scoop of vanilla ice cream or a dollop of whipped cream, making it even more sophisticated. Apple Tatin is a harmony of sweetness and slight tartness, tenderness and crunchy texture—a delight worthy of France itself.
1
Mix 200 grams of flour, 3 tablespoons of powdered sugar, salt, 100 grams of cold butter in pieces, an egg, and 2 tablespoons of ice water to knead a firm dough. Roll the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
- Wheat flour: 200 g
- Icing sugar: 150 g
- Salt: to taste
- Butter: 225 g
- Chicken egg: 1 piece
- Lemon juice: 2 tablespoons
2
Peel the apples, remove the core, and slice them. Drizzle with lemon juice. In a heatproof dish (25 cm in diameter), mix 125 grams of powdered sugar and 5 tablespoons of water and caramelize until golden. Add 125 grams of butter and melt it. Immediately layer the apple slices in a circle on top of the still liquid caramel and simmer on low heat for 3-4 minutes. Preheat the oven to 200 degrees.
- Sour apples: 750 g
- Lemon juice: 2 tablespoons
- Icing sugar: 150 g
- Butter: 225 g
3
Roll out the dough on a small amount of flour into a circle (25 cm in diameter). Roll it onto a rolling pin and place it over the apples. Cut off the protruding edges. Bake in the oven for 30-35 minutes. Without removing the tatin from the mold, let it cool for 5-8 minutes until the caramel starts to harden. Press a plate against the mold and quickly flip the pie. Then release it from the mold.
- Wheat flour: 200 g
