Tarte Tatin Recipe
It is not known how true the legend of this dessert, which Tatin brothers uncovered as a result of a mistake, is not known, but its taste is definitely beyond real. We can say that it is the best dessert you will make with sweet, hard and juicy apples that ripen in season. The magnificent tart dough you will find in the recipe will take the first place in the sweet tarts and cookies you will make from now on.
Be sure to try our recipe, which contains all the details and the hidden secrets of French chefs. Health to your hands already.
For the dough:
-250 grams of flour
-125 grams of cold butter
-62 grams of caster sugar
-1/4 teaspoon of salt
-5 tablespoons of cold water
For the inside:
-2 glasses of water
-1 glass of granulated sugar
-4 tablespoons of butter
-1 cinnamon stick
-1 packet of vanilla
-1.5 cups granulated sugar
How to Make Tarte Tatin Recipe?
For the dough, sift the dry ingredients and put them in a robot or deep bowl.
Add the frozen butter pieces and mix or mash until it forms a sand-like consistency.
Finally, add cold water little by little and squeeze the dough without kneading it.
Squeeze the dough into the cling film and let it rest in the refrigerator for at least half an hour.
For the sherbet, boil water, sugar, butter, cinnamon, and vanilla.
Peel, quarter and core the apples.
Add the apples to the syrup, cover and cook for 5-7 minutes until they are soft.
Drain the cooked apples to prevent them from scattering, and put them in another container and cool.
For the caramel, heat a thick-bottomed pan and add sugar gradually to make a dark, thin caramel.
Put the caramel in an ovenproof glass or metal tray.
Roll out the dough in half a centimeter thickness between two wax papers.
Measure with a tray and cut the edges.
Put them in the fridge to harden the dough again.
Arrange the apples by pressing them on the caramel without leaving any gaps.
Take the dough out of the cupboard and make holes in it with a fork.
Place the dough on the apples and press.
Bake the dessert in an oven preheated to 190-200 degrees for 30-40 minutes until the top is browned.
Rest the cooked dessert for 5-10 minutes on the counter.
Turn it upside down with a large plate or tray on top, then serve.