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Tarte Tatin with Apples
Instructions
I prepare the ingredients for the shortcrust pastry. The butter must be frozen, straight from the freezer.
I get the filling ingredients ready. It is best to choose sweet-sour apple varieties with a firm structure.
The flour and butter need to be rubbed to fine crumbs. To stop the butter melting in the warmth of my hands, I chop it with a knife while mixing it into the flour. But there is an easier way to get the right texture: I put the flour and the frozen pieces of butter into a food processor.
After about a minute with the machine running, small buttery-flour clumps form.
I add the egg yolk to it and mix everything together.
Then I remove the blades and start adding the very cold (even icy) water gradually, in 3 additions, working it into the dough.
I gather all the crumbs together by hand. I don't knead the dough, I just press it into one piece.
I put it in a bag, flatten it slightly so it cools faster, and leave it in the fridge for an hour.
I move on to making the caramel. I heat a heavy-bottomed pan well. I pour in 50 grams of sugar from the 250 grams prepared and start melting it.
This way, adding the next portion little by little, I melt all the sugar.
I add 30 grams of butter to the hot caramel that has formed. I stir it.
I grease the pan with the remaining piece of butter.
I pour the creamy caramel into it.
I sprinkle the surface with cinnamon. I switch the oven on to 200 degrees.
I peel the apples and cut out the cores. If the fruit is small, I cut it in half. I divide larger ones into quarters.
I lay the apples straight into the caramel filling.
I dust the table and the dough with flour. I roll out a circle whose diameter should be 4–5 centimetres larger than the diameter of the pan.
I cover the apples with this layer of dough.
I tuck the edges inside, and in the centre I poke a small hole to let the steam out. I put the baking tray with the assembled tart on the middle level of the oven.
After 35–40 minutes the tart is baked, pleasantly browned.
Now comes the critical moment, when the pie needs to be turned over. For this I choose a large dish that is wider than the baking pan. I place a rack on the dish and invert the pan upside down onto it. Some of the stretchy caramel will run off onto the dish, and the pan can be removed. Then I turn the tart over once more, setting it on a serving plate. I return the caramel collected in the lower dish to the filling.
The Tarte Tatin with apples is ready. The caramelised apples and the thin crust soaked in creamy caramel complement each other beautifully. I serve the Tarte Tatin with hot tea or coffee.
Tips
- 1
Butter from the freezer – the "secret" of shortcrust pastry. Warm butter blends into the flour too densely. Frozen butter gives a crumbly texture.
- 2
Sugar in batches – the "secret" of caramel. All of it at once will burn. Added 50 g at a time, it melts smoothly into a tender caramel.
- 3
Slightly tart apples – the "secret" of balance. Tart varieties (Antonovka, Granny Smith) offset the sweet caramel.
- 4
Flipping over a rack – the "secret" against drips. The caramel runs off onto the dish, then you return it to the tart. The same principle works for other kinds of apple upside-down pies.
FAQ
Which apples should I choose? +
Ideally, sweet-sour varieties with firm flesh (Antonovka, Granny Smith, Simirenko). Alternatives: Golden Delicious (softer), Idared (versatile). Fresh apples are firm, with no dents or blemishes. Not suitable: overripe soft apples (they will spread into a mush) and sweet dessert apples (Fuji, with no tartness, will make the tart cloying). A size of 7–10 cm is best; 5–6 apples make about 800 g. Remove the peel for a more tender texture.
What can I use instead of cinnamon? +
Alternatives: vanilla sugar (1 tsp, milder), nutmeg (1/2 tsp), ground cardamom (1/2 tsp), a mix of cinnamon and vanilla (1/2 tsp each), or no spice at all (for the pure taste of the caramel). Freshly ground cinnamon is best. Don't use old cinnamon that has lost its aroma. For the classic version, cinnamon is a must.
How long does the tart keep? +
In the fridge, covered with film, 3 days. At room temperature in a container, 1 day. Any longer and the pastry goes stale and the caramel crystallises. Before serving a chilled tart, give it 30 seconds in the microwave or 10 minutes in a 150 °C oven to soften the caramel. Portioned in the freezer, up to 1 month. Defrost it in the fridge for 6–8 hours. A fresh tart is at its best 30–60 minutes after flipping; on the second day the flavour is brighter. Don't leave it at room temperature for more than 24 hours in a warm room.
What to serve the tart with? +
The French classic: with a scoop of vanilla ice cream. With whipped cream. With a cup of coffee with milk (a French breakfast). With hot cocoa or cappuccino. With black tea and lemon. With a glass of sweet wine (Sauternes, Icewine). With a glass of calvados (a Breton serving). With hot milk (a version for children). With fruit salad. With a berry sauce. A versatile French dessert for tea parties.
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