Classic Tarte Tatin Recipe
Baking and Desserts • French
Description
Classic Tarte Tatin Recipe
Ingredients
- Wheat Flour 5 oz
- Butter 5 oz
- Milk 0 fl oz
- Salt a pinch
- Crabapples 0 lbs
- Sugar 5 oz
Step-by-Step Guide
Step 1
Mix the flour, softened and chopped butter (100 g), and a pinch of salt by hand or with a knife. Form the crumbly dough into a mound and make a small well on top (like a volcano crater) and pour warm milk into the well; mix again. Knead until you have a uniform dough and refrigerate it for at least 30 minutes.
Step 2
Peel the apples and cut them into large wedges (6–8, depending on the size of the apple). Preheat the oven to 355°F. In a saucepan, melt the butter (75 g) over low heat. Add the sugar to the butter that is starting to sizzle and let it melt, stirring to prevent burning. Add the apples to the saucepan and sauté for 15 minutes, stirring. If it starts to burn, add a little more butter or water.
Step 3
Grease a pie dish with butter and arrange the sautéed apples tightly in it, pouring the caramel sauce from the saucepan over them.
Step 4
Roll out the dough into a circle slightly larger than your baking dish.
Step 5
Place the dough over the apples (as if covering them with a blanket, tucking in the edges a bit).
Step 6
Prick the dough with a fork several times.
Step 7
Bake for 30 minutes.
Step 8
Once you take the pie out of the oven, let it rest for 5–10 minutes, and then the final flip — turn it onto a plate (dough side down, don't mix it up!).
Step 9
Serve the pie warm, with a scoop of vanilla, pistachio, rum and raisin ice cream, or with good, thick sour cream, or whipped cream — that works too.
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