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.
1
Sift the flour onto the table, add 125 grams of butter, salt, and mix with your hands until crumbly.
- 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.
- Egg yolk: 1 piece
- Water: 20 ml
3
Peel the apples, cut them in half, and remove the cores.
- Apple: 10 pieces
4
In a deep skillet (the skillet should be oven-safe) or a special tart tatin dish, melt the butter.
- Butter: 300 g
5
Add sugar and bring it all to a beautiful brown caramel. Remove from heat.
- 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.
