Thursday, October 11, 2012

A French upside-down apple pie: Tarte Tatin

Tarte Tatin is a super-easy, very fast cake with caramelized apples, and it tastes awesome. It may look a bit sturdy, but who cares?
The story behind this cake is that the sisters Calorine and Stéphanie Tatin, who ran a famous inn in a little town in central France once forgot to make desert, because they were chatting with a guest. By the time Stephanie realized her mistake, there was very little time left to serve the desert. So she tossed in the oven some peeled apples with butter and sugar, and while they were being baked, she made some dough. As the dough was prepared after the apples, she had no choice but to cover the apples with the dough. When it was ready, she realized that it can be served upside-down, so that the apples are on the upper side.

Tarte Tatin, the French upside-down apple pie



Ingredients:

For the dough:
200 g (7 oz) plain flour
100 g (3.5 oz) butter
1 egg yolk
50 g (1.75 oz) powder sugar
a pinch of salt
a dash of water

For the caramelized apples:
5-6 apples
100 g (3.5 oz) caster sugar
100 g 83.5 oz) butter
1 tablespoon of cinnamon

Instructions:

Peel, core and slice the apples. heat the butter with the sugar in a pan, and a couple of minutes later, add the apple slices. Season with the cinnamon. While the apples are caramelized, do not mix too often, to keep the slices as intact as possible. Cook them for about 10-15 minutes. Meanwhile, heat up the oven to 180°C (356°F). Transfer the apple slices in a cake tin, distribute them evenly. Pour over them the caramelized butter mixture. If it seems too much, do not pour in the whole amount, because it may wet the dough too much. Until the dough is made, put the apples into the oven
To make the dough, simply knead together the ingredients, and roll out on a flat surface. Cover the apples with the dough, and tuck it in around the edges. bake for about 30 minutes, or until teh top of the cake looks ready. Wait until it cools down a bit, but not too much, otherwise the sugar will make it too sticky, and it will be difficult to flip it. Turn it upside down, and serve.

7 comments:

  1. Your tarte tatin turned out fantastic!

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  2. Looks great! I'm all about cooking with apples right now - very seasonal.

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  3. You know exactly the recipes that touch my heart! I LOVE tarte tatin!! Especially when I'm in France *sigh*

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  4. This makes me happy that it's Autumn---what a great tarte to celebrate with =)

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  5. This cake will never go out of style. It turned out fantastic!

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  6. thanks for sharing.

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