Happy Mother's Day
Tarte Tatin
My gift to you is How to make the famous apple upside-down, Tarte Tatin.
I cook the apples with the skins, to give them crustier, chewier texture.
Prefer to buy organic Apples.
You will need for the filling:
1/3c. sugar
Three tbsp.water
5 tbsp. unsalted butter
4 lb.Golden organic apples,( about ten apples)
Pate brisee
One c.flour
6 tbsp. very cold unsalted butter
1/8 tsp. salt
1.4 c. ice water
Preparation
For the dough:
Put flour in a food processor. Cut butter into 1/4 slices and add to flour. Add salt and sugar, and process 5-8 seconds. Butter should be still visible in the dough. Add the water and process 5-6 seconds, until the dough starts gathering. Turn it out onto a large piece of plastic wrap.
Put the dough in the refrigerator for thirty minutes.
For the filling
Cook the sugar with 3 tbsp. Water in a nonstick ovenproof 12" skillet over high heat, until it caramelizes ( 3-4 minutes ). Remove the skillet
from the heat, and set aside. The caramel will harden. Remove the apple cores. Split the apples and cut into quarters.
Arrange apple quarters on top of the caramel skin side down in one layer. Dot with butter. Then put another layer of the quarter apples. Dot again with butter, press it down gently and sprinkle with two tbsp. Sugar.
Preheat the oven to 350o,
Bake for 45 minutes.
Remove the dough from the fridge, make the dough round, then fold in on itself to form a border.
Lift the dough carefully and arrange on top of the apples, bake again for 30 minutes.
You can beat heavy cream with rum and sugar until firm, to garnish.
Bon Appetit !
Recent Comments
59
That’s sounds terrific. Happy Mother’s Day to you and don’t work tomorrow. Be pampered.
Trevor
Well, I did made the "Tarte Tatin" yesterday, my husband did all the cooking today, and, we shared the delicious meal with friends. Our son is traveling in Europe with his daughter for a few weeks, they are coming back soon.
Jacqueline.
I will do the Tarte tatin for special occasion, my husband love this, it is a classic French dessert. I try to make it with less sugar.
Cheers.
Jacqueline
Gosh...that sounds delicious and looks beautiful! I love to cook but have never been much of a baker.....I think that takes a little more skill. But, I'll save the recipe!
Debbie
Hi, Droseh, save the recipe, if you are not living too far from Sacramento area, there is one part left, you could come and taste it.
Cheers.
Jacqueline
Just let me know if you want to come, let me know, and I will be so happy to have you as a guess.
Jacqueline
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Mmmmmmm delicious! The anticipation is killing me.
Happy Mother’sDay Jackie. Thanks for the memory and recipe. Haven’t had this in years.
Rick
Hi, Rick, thank you so much for your wishes, hope you enjoyed your Sunday.
Jacqueline