Tarte Tatin is one of best the desserts made with apples and it is also very easy to prepare. In addition if it is well made it looks very nice.
We can use the same method with other fruit and even with some vegetables and make a Tatin with pears or tomatoes, fennel , etc. . but the original is with apples and ... the best of all.
In this post, I’ve used pastry ready-to-use that you can buy in all supermarkets.
But you can prepare it at home, like I did quit often.
The same applies to the Pate Brisé, the native dough of this French recipe .
For 6 people: 4 or 5 apples (about 1 kg) sweets end not chalky, ½ lemon, 25gr butter , 4 or 5 tablespoons (about 150gr) of sugar, pate brisé or pasta frolla ( ready to use ).
Peel apples, remove the core, cut into quarters and each quarter again into 3 or 4 regular slices and thin enough.
From each medium sized apple, at least 12 slices.
Melt the butter in a large pan and pour the apples to brown gently for a few minutes.
You can also sprinkle with a little caster sugar.
Do everything quickly, this is only a preliminary step .
Now take a baking tin with low sides and large about 30 cm , pour inside the sugar and 2 tablespoons of water and make with it a light caramel by placing the pan on the fire and stirring with a wooden spoon for 5 minutes.
Peel apples, remove the core, cut into quarters and each quarter again into 3 or 4 regular slices and thin enough.
From each medium sized apple, at least 12 slices.
Melt the butter in a large pan and pour the apples to brown gently for a few minutes.
You can also sprinkle with a little caster sugar.
Do everything quickly, this is only a preliminary step .
Now take a baking tin with low sides and large about 30 cm , pour inside the sugar and 2 tablespoons of water and make with it a light caramel by placing the pan on the fire and stirring with a wooden spoon for 5 minutes.
The sugar should melt but not darken to much. The caramel should to become of a clear honey color. Switch off.
It’s also possible to caramelize more apples and make them more colorful than what I did today , in the recipe in photography.
Place apples in baking dish and distribute over the entire bottom of the pan .
Now take the dough you have decided to use.
Gently take it out of its packet and lay it on the baking dish, placing the edges inside of the pan to completely enclose apples.
Bake at 180° C for about 25-30 minutes.
Be careful not to brown too much the dough .
Let cool and then turn it into a flat service dish wide enough, in the case apples and have still retained caramel syrup.
Serve preferably warm, accompanied by a small pot of cream or whipped cream or vanilla ice cream .
It’s a gorgeous dessert to lick your fingers.
It’s also possible to caramelize more apples and make them more colorful than what I did today , in the recipe in photography.
Place apples in baking dish and distribute over the entire bottom of the pan .
Now take the dough you have decided to use.
Gently take it out of its packet and lay it on the baking dish, placing the edges inside of the pan to completely enclose apples.
Bake at 180° C for about 25-30 minutes.
Be careful not to brown too much the dough .
Let cool and then turn it into a flat service dish wide enough, in the case apples and have still retained caramel syrup.
Serve preferably warm, accompanied by a small pot of cream or whipped cream or vanilla ice cream .
It’s a gorgeous dessert to lick your fingers.
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