Plantia's Tarte Tatin
Baking and Desserts • Argentinian
Description
This recipe is taken from the book 'French Home Cooking: Stories and Recipes from the Vineyard Region' by Mia Thompson. 'I never had the chance to meet Plantia, the former owner of our home; she lived too long ago. But from conversations with the villagers who knew her, I learned that Plantia was skilled and loved to cook. She rarely experimented in the kitchen, preferring to perfect classic recipes. Plantia always used only the finest ingredients, including for her most beloved dessert — apple tart tatin. She never made it unless there was crème fraîche and excellent apples that met her high standards. For imperfect apples, Plantia would make compote. Plantia's signature tart tatin was served when she wanted to especially delight one of her guests or family members. Just the thought that I am writing this book and cooking every day in the kitchen where Plantia once created sends shivers down my spine. We, separated by many decades, are in the same kitchen, on the same stove, preparing the same dishes from the same recipes. Plantia, I swear to you: from now on, every tart tatin I make will remind me of you.'
Ingredients
- Wheat Flour 1½ glasses
- Sugar 0,8 glasses
- Whole egg 1 piece
- Butter 5 oz
- Vanilla Pod 1 piece
- Apple 30 oz
- Crème fraîche to taste
- Salt to taste
Step-by-Step Guide
Step 1
To prepare the dough, pour the flour into a large bowl and create a well in the center. Add the sugar, salt, and egg yolk, and gently mix with your hands. Add the butter and continue to mix until the dough is smooth. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour, or preferably overnight.
Step 2
Preheat the oven to 355°F. Grease a 23 cm round baking pan with butter.
Step 3
To prepare the filling, mix sugar with vanilla. Sprinkle this mixture over the bottom of the pan, place butter on top, and arrange the apples in a circle, pressing them tightly against each other.
Step 4
Place the pan over medium heat and cook for about 3 minutes, until the evaporated liquid starts to bubble. Lower the heat and continue cooking until the apple sauce takes on a golden hue, about 10 minutes. Remove the pan from the heat.
Step 5
Dust the countertop with flour and roll out the dough thinly (it should be about 3 mm thick). Use a sharp knife to cut out a circle from the dough with a diameter slightly larger than that of the pan. Cover the apples with the dough and press it firmly against the edges of the pan with your hands.
Step 6
Place the skillet in the oven and bake for about 40 minutes until golden brown.
Step 7
Let the pie cool for 5 minutes. Then, using an oven mitt or towel, carefully (very carefully: you can easily burn yourself with the caramel!) transfer the pie: place a large plate on top of it and quickly invert. Serve with crème fraîche.
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