Name: Tarte tatin
Prep time: 30 min
Cook time: 60 min
Yield: 6 servings
Ingredients: 1 short cut pastry; 15 apple; 200 g of sugar; 150 g of butter; 5 pinch of cinnamon powder

Tarte tatin

A classic tasty brewery and restaurant, Tarte Tatin is an apple tart caramelized with sugar and butter, the dough placed over the filling. After baking, it is spilled on a plate and served warm with a little cream or whipped cream. His accidental discovery by the sisters Tatin is a story invented by the culinary critic Curnonsky who launched the fashion of this dessert in Paris in 1926.

Classical French Vegetarian

Course: Dessert

Preparation: 30 minutes

Cooking: 60 minutes

Cost per serving: 0,91 €

Energy: 697 kcal / serving

Nutritional score:

This recipe has been translated automatically from french

Instructions

1. Melt half of the butter in a mold and spread over the entire surface (bottom and edges). Blend the sugar mold leaving the excess in the bottom on a layer of about 3 mm. Sprinkle sugar with a pinch of cinnamon - Reserve. Especially do not make caramel in the mold because the annealing of it gives it an unpleasant bitterness in the mouth.
2. Peel the apples and cut them in 8 - Personally, I prefer the Granny Smith for their cooking and their acidity which goes well with the sweetness of butter and sugar.
3. In a frying pan, melt 1 tablespoon of sweet butter with about 1/2 glass of mustard sugar, add a pinch of cinnamon, blend and brown the apple pieces. Repeat several times if necessary if your stove is too small to hold them all - Apples will slightly soften and you can distribute them evenly in the pan.
4. Arrange the pieces of apples in the mold by gently squeezing them - The end result will be more aesthetic and your pie will risk less to sag.
5. Cover the first row of apples with a little sugar, hazelnuts of butter and a pinch of cinnamon. Repeat until apples have run out. - On the last layer, add a little: about 3 tablespoons of the cooking syrup (if any). - The apple pectin in the syrup contributes the holding of the pie.
6. Bake in a medium oven (thermostat 7, 210 ° C) for about 20 minutes. - Do not bake more of these apples when cooking has started in the pan. Remove the dish from the oven and allow to cool for about 30 minutes.
7. Lay the dough disc over the mold and roll over the rolling pin to cut the dough - Thoroughly cover the edges. Repeat for about 40 minutes to cook the dough and confit the apples by monitoring the coloring (put an aluminum foil if the dough browns too quickly).