Tarte Tatin

Name: Tarte Tatin
Total time: 1 h 40 min
Yield: 8
Cuisine: French
Ingredients: 1.4 kg Firm apples, peeled, cored and halved; 180 g Caster sugar; 100 g Unsalted butter, cubed; 1 tbsp Lemon juice; 1 pinch Salt; 320 g All-butter puff pastry, rolled to a 26 cm round; 200 ml Crème fraîche, to serve

Apples cooked in their own caramel in the pan, covered with pastry, baked, then turned out upside down — the pastry that was the lid becomes the base, and the fruit arrives glossy and dark.

Источник

Автор рецепта French home kitchens · 🏺 Традиционное · Everyday French household cooking — the food that exists in every region before anyone calls it cuisine

Sologne · upside-down apple tart — An ownerless traditional dish, so no cook is credited. The cited article confirms the tarte Tatin as an upside-down French pastry in which the fruit is caramelised in butter and sugar before the tart is baked, and records the Tatin sisters and the contested origin story. The macerating step, the caramel warnings and the ten-minute turn-out are this book's own.

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Смотри, как это готовят · 3 видео

Merita’s Bakery Donal Skehan Matt Adlard

⏱ 100 мин🍽 8 порций🔥 340 ккал🇫🇷 Франция

Вегетарианское

Ингредиенты

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Приготовление

Toss the apple halves with the lemon juice and 2 tbsp of the sugar and leave 20 minutes, then drain off the liquid.
💡 This draws out water that would otherwise dilute the caramel. Skipping it is the usual reason a Tatin ends up swimming.
Melt the rest of the sugar in a 24 cm ovenproof pan over medium heat without stirring, swirling the pan until it is the colour of an old penny.
💡 Do not stir sugar as it melts — it seizes into lumps. Swirl the pan instead, and take it off the heat a shade before the colour you want, because it keeps darkening.
Off the heat, whisk in the butter and the salt. It will bubble hard — stand back.
Pack the apple halves in tightly, cut side up, standing them on their edges in a circle. They shrink, so leave no gaps.
Cook on the hob over medium-low heat for 25 minutes, until the caramel is thick and the apples have given up their liquid.
Lay the pastry over, tuck the edge down inside the pan, prick it twice, and bake at 190°C for 35 minutes until deep gold.
Rest exactly 10 minutes, then put a plate over the pan and turn it out in one movement.
💡 Ten minutes, not thirty. Too soon and the caramel runs everywhere; too late and it sets and glues the apples to the pan.

💡 Советы

Named after the Tatin sisters, who ran a hotel at Lamotte-Beuvron. The story that one of them dropped a tart and served it upside down is repeated everywhere and has never been established.
Serve warm, never hot from the oven and never cold. Crème fraîche, not cream — the sourness is what stops it being only sweet.