Tarte Tatin with Chantilly Cream
8 servings
90 minutes
Tarte Tatin with Chantilly cream is a classic French dessert born from chance. Legend has it that the Tatin sisters forgot to place the dough in the pan beforehand and ended up baking the pie 'upside down.' The result was a caramelized apple tart with a rich buttery flavor and crispy crust. Apples cooked in butter and cane sugar gain depth of flavor, while airy Chantilly cream adds lightness and sophistication. This treat is perfect for cozy evenings with a cup of tea or as a stunning finale to a festive dinner.
1
Melt 70 grams of butter and sugar in a pan and add peeled and quartered apples. Cook on low heat for 35-40 minutes until the apples are soft and slightly caramelized. Preheat the oven to 190 degrees.
- Butter: 220 g
- Cane sugar: 185 g
- Apple: 1.5 kg
2
For the test, sift flour and salt into a bowl, add finely chopped remaining butter, and mix well by hand into crumbs. Add the yolk and a little cold water, knead the dough, form a ball, wrap it in film, and refrigerate for 30 minutes.
- Wheat flour: 220 g
- Salt: pinch
- Butter: 220 g
- Egg yolk: 1 piece
3
Roll out the dough slightly larger than your pan, 3 mm thick. Place the dough over the apples and gently press the edges. Trim the excess dough and bake in the oven for 25-30 minutes until the dough is golden.
- Wheat flour: 220 g
4
Remove from the oven and let it sit for 5 minutes, then flip onto a plate. For the cream, pour the cream into a bowl and add powdered sugar and vanilla. Whip into a stiff foam and serve with the pie.
- Cream: 200 ml
- Icing sugar: 1 teaspoon
- Vanilla extract: 0.5 teaspoon
