Apple Tatin

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

In the recipe I found, there was butter in the caramel. I first made it with butter — I didn't like it, then I tried making it without — simply magnificent: the apples inside are tart, and on top is the caramel.

Ingredients

Pickled Apples - 26.5 oz
Wheat Flour - 7.1 oz
Sugar - 4.4 oz
Salt - a pinch
Butter - 3.5 oz
Egg white - 1 piece
Meyer Lemon Juice - 2 tablespoons

Step by Step guide

Step 1

Make the shortcrust pastry. Mix the flour, cold butter (cut into small pieces), and 2 tablespoons of ice water; you can add sugar up to 3 tablespoons (I add no more than one). You will get a dense, firm dough. Wrap it in plastic wrap and leave it in the refrigerator for 30 minutes.

Step 2

Peel the apples and remove the cores. Cut them into wedges.

Step 3

In a heatproof dish (25 cm in diameter), mix 5 tablespoons of water and 125 g of sugar. Caramelize until golden brown.

Step 4

Quickly place the apple wedges on top of the still liquid caramel and let them simmer for a couple of minutes.

Step 5

Roll out the dough. Roll it onto a rolling pin and lay it over the apples. Bake for 30–35 minutes in an oven preheated to 392°F.

Step 6

Without removing the tatin from the dish, let it cool for 5–8 minutes until the caramel starts to harden. Press a plate against the dish and quickly flip the pie over, then release it from the dish.