01.01.2003 -pies - apple
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The Tarte Tatin
is a great classic, but it’s above all a delight! It’s an upside-down pie that provides ideal caramelization of the apples
, which you then mask with a thin cover of flaky pastry. The variants are innumerable but the original recipe is still my favourite. »
Yield: 1 pie
- 1 flaky pastry
- 4 oz (100 g) butter
- 3 lb (1.5 kg) Golden Delicious apples
- 4 oz (100 g) brown sugar
- Peel and core apples
- Cut apples into wedges
- Place pie plate onto flaky pastry and cut pastry in a round shape slightly larger than the diameter of the pie plate, give or take ½ inch (1 cm)
- Generously butter a baking dish using 4 oz (100 g) butter Use a dish that can be placed directly onto heat source
- Sprinkle inside of dish with half the brown sugar
- Arrange apple wedges in bottom of dish
- Cover apple wedges with remaining half of sugar
- Place dish directly over low heat and caramelize for 20 minutes until apples are lightly golden
- Then place into oven preheated to 350°F (180°C) for 30 minutes
- Remove dish from oven and cover with flaky pastry, taking care to insert excess dough between the apples and the sides of the dish
- Return pie to oven at 350°F (180°C) for approximately 15 to 20 minutes or until crust is crispy and golden
- Remove from oven and let cool 15 minutes
- Unmould without inverting pie yet
- Return dish to medium heat for 5 minutes to soften caramel
- Invert onto a plate and serve warm
SuggestionTake care to use very good butter as this greatly influences the flavour of the caramel developed with the apples.
Although purists believe that the Tarte Tatin is sufficient on its own, I like to serve it with a little chantilly or a scoop of vanilla ice cream for the hot-cold contrast. I also must admit that I have a hard time resisting flambéing it with Calvados.
Those who like spéculoos may also use this delicious Belgian biscuit, crushed, added to the sugar. A little cinnamon also pairs very well with apples.
You may also make this recipe using pâte brisée.
Personally, I prefer flaky pastry but I can’t say which is the true Tatin - with flaky pastry or with pâte brisée?
Suggested drink or winesA bowl of farmer’s cider is the ideal refreshment to accompany this wonderful tart.
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