Tarte Tatin with Chantilly Cream

Baking and Desserts | French cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Tarte Tatin with Chantilly Cream

Ingredients

Butter - 7.8 oz
Brown Sugar - 6.5 oz
Apple - 3 lbs
Wheat Flour - 7.8 oz
Salt - a pinch
Whole egg - 1 piece
Cream - 7 fl oz
Vanilla extract - ½ teaspoon
Powdered Sugar - 1 teaspoon

Step by Step guide

Step 1

Melt 70 grams of butter and sugar in a pan and add the peeled and quartered apples. Cook on low heat for 35–40 minutes until the apples are soft and slightly caramelized. Preheat the oven to 374°F.

Step 2

For the dough, sift the flour and salt into a bowl, add the finely chopped remaining butter, and mix well with your hands until crumbly. Add the yolk and a little cold water, knead the dough, shape it into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.

Step 3

Roll out the dough slightly larger than your pan, to a thickness of 3 mm. Place the dough over the apples and gently press the edges. Trim any excess dough and place it in the oven for 25–30 minutes until the dough is golden brown.

Step 4

Remove from the oven and let it sit for 5 minutes, then invert onto a plate. For the cream, pour the cream into a bowl and add the powdered sugar and vanilla. Whip until stiff peaks form and serve with the tart.