Name: Tarte Tatin
Prep time: 30 min
Cook time: 60 min
Yield: 6 servings
Ingredients: 1 shortcrust pastry; 15 apple; 200 g of sugar; 150 g of butter; 5 pinch of cinnamon powder

Tarte Tatin

A classic in brasseries and restaurants, Tarte Tatin is a caramelized apple tart made with sugar and butter, with the pastry placed on top of the filling. After baking in the oven, it is flipped onto a plate and served warm with a little fresh or whipped cream. Its accidental discovery by the Tatin sisters is a story invented by the food critic Curnonsky, who popularized this dessert in Paris in 1926.

Classical French Vegetarian Public

Course: Dessert

Preparation time: 30 minutes

Cooking time: 60 minutes

Cost per serving: 1,07 €

Energy: 655 kcal / serving

Nutritional score:

Instructions

1. Melt half of the butter in a mold and spread it over the entire surface (bottom and sides). Coat the mold with sugar, leaving the excess in the bottom in a layer of about 3 mm. Sprinkle the sugar with a pinch of cinnamon - Set aside. Do not make caramel in the mold as reheating it will give it an unpleasant bitterness.
2. Peel the apples and cut them into 8 pieces - Personally, I prefer Granny Smith apples for their firmness when cooked and their acidity, which pairs well with the sweetness of butter and sugar.
3. In a pan, melt 1 tablespoon of unsalted butter with about 1/2 mustard glass of sugar, add a pinch of cinnamon, and brown and color the apple pieces. Repeat several times if necessary if your pan is too small to hold them all - The apples will slightly soften and you will be able to distribute them better in the mold.
4. Arrange the apple pieces in the mold, packing them slightly - The final result will be more aesthetically pleasing and your tart will be less likely to collapse.
5. Cover the first layer of apples with a little sugar, butter nuggets, and a pinch of cinnamon. Repeat the process until all the apples are used - On the last layer, add about 3 tablespoons of the cooking syrup (if there is any left) - The pectin in the apples, contained in the syrup, helps the tart hold its shape.
6. Bake in a moderate oven (thermostat 7, 210°C) for about 20 minutes - There is no need to cook the apples further as they have already been partially cooked in the pan. Remove the dish from the oven and let it cool for about 30 minutes.
7. Place the pastry disc on top of the mold and roll the rolling pin over it to cut the pastry - Make sure to cover the edges. Bake for about 40 minutes to cook the pastry and caramelize the apples, monitoring the browning (cover with aluminum foil if the pastry browns too quickly).