Delicious homemade Tarte Tatin

tatin-3

Written by Ben

Apple season came! It is time to make something with them. Yesterday I bought 15 apples for 5000 won and decided to make a tart tartin, which I attempted to do last year without great success.
This time, after re-watching one episode of the french show “le meilleur patissier,” where the contestants had to make a tarte tatin, and after reading other recipes on internet, I decided to chose the one from the contestant Gerald the trucker.
I liked the idea of boiling the apples in butter and sugar, and also, I saw on the internet someone else who made the same recipe successfully with five times less sugar and butter.
By boiling apples for a little bit, it is easier to place the apple wedges in the pan and it also helps them cook in the oven.

The results are apples that are soft and caramelized. It is so good to eat several minutes after taking out of the oven!
The crust is crisp and melts in your mouth at the same time. Although, I prefer our recipe we use to make pies and quiches (a Merry Berry recipe).
I also think it next time I will flavor it with some vanilla, too. It wouldn’t alter the taste of the pie after all.
Forgiveness for people belonging to any tarte tatin fraternity or whatever but it isn’t the original recipe.
Firstly, It would require a pan that can be put on the stove and in the oven which is annoying, and which we don’t have.

tatin-2This is a variation of the recipe from the great chef, Christophe Michalak. You can notice he boils the apples for 10 mins instead of 3 mins.
I suggest you boil the apples for 10 mins as well.

For the crust

  • 250 g of flour
  • 100 g of sugar
  • 100 g of butter
  • 1 egg

For the garnishing

  • 10 apples (I suggest you to buy more than less and they shrink when cooked)
  • 500 g of butter (can be reduce by 100 g)
  • 500 g of sugar (can be reduce by 100 g)
  • 500 g of water

For the caramel

  • 200 of sugar

Step 1, the crust:
Combine flour and sugar in a large bowl, then add butter in small pieces and crumble it with your fingertips. Add egg and mix to obtain a ball of dough and place it in the fridge for about 30 minutes covered in plastic wrap.

Step 2, the garnishing:
Preheat oven to 180 ° C. Heat water, butter and sugar in a saucepan. Peel and core the apples (remove the core) and cut with a sharp long knife into quarters. Take your time to make it regularly. Boil them in water, sugar and butter mixture for about two minutes and drain. (I boiled the apples for 5 minutes and Michalak boils them for 10 mins) .

Step 3, the caramel:
Put a pan on the stove with a third of the sugar. Once melted put the second third and repeat in order to obtain a dark caramel (Note: watch it carefully to not burn it)

Step 4:
Pour the caramel into the cake pan quickly and let it cool for a bit. Don’t be afraid to see the caramel crystallize instantly like a rock. Arrange apples. Roll out the dough and cover the apples.
I suggest you to roll out the dough between 2 pieces of parchment paper, remove the one on top and flip it on the pan.  It is so much easier to do it like that!
Tuck the dough into the pan to not let the crust shrink on the edges.
Make some holes to let steam escape.
You can stop at this point and put the whole pie in the freezer or the refrigerator and bake it afterward.
Bake it about 30 minutes. If you see the caramel foaming between the crust and the pan, it is a good sign.
Let it cool for 2-3 minutes before removing from the pan.
Enjoy it while it’s warm with vanilla ice cream!

tatin-1

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