Tarte Tatin is a classic French dessert. The treat is a tart-changeling on a small basis with caramelized apple slices. Classic tarten taten is cooked with apples, but now it is cooked with strawberries, pears, bananas. We will not go far from the traditional recipe - we will prepare tart taten with apples and a gentle cream cream.
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You will need
- For eight servings:
- - 1.5 kg of apples;
- - 220 g of wheat flour;
- - 220 g butter;
- - 200 ml cream;
- - 180 g of cane sugar;
- - 1 egg yolk;
- - 1 teaspoon of powdered sugar;
- - 1/2 teaspoon of vanilla extract;
- - a pinch of salt.
Instruction manual
1
Melt in a pan 70 g butter and sugar. Put peeled apples in it, cut into quarters. Cook over low heat for 40 minutes, until the apples are softer and caramelized.
2
Preheat the oven to 190 degrees.
3
For the dough, sift the flour and salt into a bowl, add the rest of the butter, mix in the crumbs with your hands. Add the yolk, pour a little cold water, knead the dough.
4
From the dough, blind the ball, wrap it in film, put it in the refrigerator for half an hour.
5
Roll out the dough a little more in size than a frying pan or shape (pre-lay the caramelized apples in the form), in which you will prepare the tart. Put the dough on apples on top, press the edges. Cut off the excess dough, put it in the oven for 25 minutes, the dough should be browned.
6
Remove the tart from the oven, let it sit for 5 minutes, then turn it onto a dish.
7
Mix cream with powdered sugar and vanilla extract. Beat the cream in a strong foam, serve it with the tart.