Tarte Tatin

8 servings

100 minutes

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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

CaloriesProteinsFatsCarbohydrates

0kcal0grams0grams0grams

Ingredients

8servings

Wheat flour

250 g

Butter

300 g

Salt

pinch

Egg yolk

1 piece

Water

20 ml

Apple

10 pieces

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:
1. Wheat flour: 250 g
2. Butter: 300 g
3. 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:
1. Egg yolk: 1 piece
2. Water: 20 ml

3
Peel the apples, cut them in half, and remove the cores.
Required ingredients:
1. 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:
1. Butter: 300 g

5
Add sugar and bring it all to a beautiful brown caramel. Remove from heat.
Required ingredients:
1. 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.