20 minutes - This is one of my favorite desserts! Nicely caramelized and confit apples, this is the perfect comforting dessert. Bon appétit!
Ingredients:
8 apples
80 grams of butter (you can do 50 grams to make it lighter)
150 grams of granulated sugar (3/4 cup)
PREHEAT YOUR OVEN TO 200°C or 410°F
Take your dough out of the fridge
1. Cutting the apples
Peel your apples
Cut them in quarters and take out the core
2. Rolling out your dough:
Dust your work surface with flour (or use parchment paper, it's easier)
Roll out your dough in a circle shape until it is large enough to cover your dish+2cm (test by placing your dish on top of the dough and verifying if you have about 2 extra cm everywhere)
3. Making your caramel
In the dish you are going to use to bake your tart or in a saucepan if you are not comfortable with the fact of not having a handle:
Melt the butter
Add the sugar
Let the sugar melt and caramelize, you do not want to be stirring too often
Stop cooking your caramel
The Video:
4. Making the Tarte Tatin
In a dish filled with a layer of caramel:
Place your apples as shown on the video:
Cover with your dough and use your fingers to push in the dough on the side of your dish
With a sharp knife, make a cross in the middle of the dough
Cook your Tarte Tatin for about 20 minutes or until the dough is golden brown and some caramel has risen up.
5. Le Geste Technique (the technical part)
Here you want to be careful not to splash yourself with hot caramel.
You want to invert your tart in order to have the nice Tarte tatin that you see in bakeries
In order to achieve this goal:
Put a flat plate on top of your dish
Hold the dish and the plate with a rag
Flip the dish while holding firmly
Once flipped, remove the dish
Congrats!
Bon appétit!
Passionately yours,
Anton
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