Apple Tarte Tatin
I'm sharing a recipe for the famous apple cake. It is a stunning combination of thin pastry and apples in caramel. I especially recommend serving it with a scoop of vanilla ice cream. We prefer a pronounced caramel taste with a slight, barely noticeable bitterness.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 3 / 5
Ingredients
for 6 servings
- butter 130 g
- ice water 65-70 ml
- 1/4 tsp salt
- flour 230-260 g
- butter 50 g
- sugar 150 g
- apple 1 kg
Instructions
Preparing the dough
Step 1 of 23
Place the flour and salt in a blender.
Step 2 of 23
Add cold butter, cut into cubes.
Step 3 of 23
Blend everything together.
Step 4 of 23
Pour in the water.
Step 5 of 23
Mix.
Step 6 of 23
Form a ball from the mixture.
Step 7 of 23
Wrap in plastic wrap and place in the refrigerator for an hour.
Step 8 of 23
Peel and core the apples. Cut each into 4–5 pieces.
Preparing the caramel
Step 9 of 23
Place butter in a pan (I use one with a diameter of 26 cm).
Step 10 of 23
Melt it.
Step 11 of 23
Add sugar.
Step 12 of 23
Spread it evenly across the surface.
Step 13 of 23
Heat until caramel is formed.
Step 14 of 23
Place the apples in the pan.
Step 15 of 23
Stew them for 10 minutes. Remove from heat and let cool slightly.
Step 16 of 23
Roll out the dough into a circle so that its diameter is 1–1.5 cm larger than the pan diameter.
Step 17 of 23
Cover the apples with the dough.
Step 18 of 23
Tuck in the edges.
Step 19 of 23
Make several pricks with a fork.
Step 20 of 23
Place in an oven preheated to 180 degrees. Bake for 30–35 minutes. Let cool.
Step 21 of 23
Cover the pan with a large plate.
Step 22 of 23
Flip the cake over.
Step 23 of 23
Remove the pan.