Tarte Tatin

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Choose a pot for making caramel with consideration that it should be the right size for the shortcrust pastry. Select a pot with a lid - this will make the task easier.

Ingredients

Sugar - 9.7 oz
Apple - 2 lbs
Butter - 7.1 oz
Salt - 0 oz
Wheat Flour - 7.8 oz
Baking Powder - 0.1 oz
Chicken Egg - 1 piece

Step by Step guide

Step 1

Prepare the shortcrust pastry. For this, melt 100 grams of butter in a water bath, stirring with a whisk. Let it cool, add salt, and mix. Then add 75 grams of sugar and mix again. Gradually add the flour while stirring. As soon as the dough begins to form, set aside the whisk and mix with a wooden spatula. Add the baking powder.

Step 2

Crack the egg into a bowl, beat it with a fork, and add it to the dough. Mix the dough until it forms a large homogeneous ball. Shape it into a ball, wrap it in plastic wrap, and refrigerate for an hour.

Step 3

Prepare the caramel. For this, heat 200 grams of sugar in a cast-iron pot (see note) with a non-stick coating over high heat. As soon as the sugar starts to turn golden, stir it with a wooden spatula and add the remaining butter. Stir until the butter melts and the mixture becomes homogeneous. Remove the pot from the heat.

Step 4

Preheat the oven to 150–320°F. Peel the apples, remove the cores. Cut each apple in half lengthwise. Arrange the apples vertically in a circle in the cast-iron pot with the prepared caramel, filling the bottom tightly. Place the pot in the oven for an hour. After an hour, check the readiness of the apples with a knife (they should be soft enough but not falling apart). Let the apples cool, then refrigerate for an hour.

Step 5

Preheat the oven to 392°F. Place the dough on parchment paper and lightly sprinkle with flour. Roll the dough into a round sheet about 3 mm thick. Place the lid of the cast-iron pot used for the apples on the rolled-out sheet, inner side down, and gently press. Remove the lid, carefully trim the dough along the edge left by the lid. Remove excess dough. Prick the entire surface of the dough with a fork.

Step 6

Trim the parchment around the dough, leaving 1 cm from the edge. Transfer the parchment with the dough to a baking sheet and place it in the preheated oven for 10 minutes. Once baked, transfer the crust to a rack and let it harden and cool.

Step 7

Just before serving, take the pot with the apples out of the refrigerator and gently warm it on the stove. Cover the apples with the prepared crust (it should fit easily into the pot). To release the apples from the sides of the pot, holding the crust with one hand, gently tilt the pot. Cover the pot with an inverted plate, flip it over, and remove it. The tart is ready.