THE BEST APPLE TART!
APPLE TARTE TATIN
Inescapable French dessert! The story behind this recipe is that it was created by accident by the Tatin sisters in the 1880s. They had a hotel in Sologne (Loire Valley). The tart became a signature dish and is a staple especially in this region but also all over the country. Hope you’ll love it!
Preparation: 10 min. the day before and 30 min. the next day
Cooking time: 1 h 30
The pastry dough:
4 3/8 oz. all purpose flour
3 ½ oz. unsalted butter (cut into small pieces)
2 tbsp. sugar
1 tsp. salt
1 ½ tbsp cold water
The apples:
5 golden apples
7 1/8 oz. sugar
4 3/8 oz. salted butter
3 tbsp. water
The day before, prepare the pastry dough.
Put all the ingredients in the bowl of a standing mixer, and using the dough hook, mix 1 minute or more to combine and until a ball forms. Flatten into a disk. Wrap tightly and refrigerate.
The next day:
Preheat the oven to 375 F.
Place the sugar in a medium saucepan and add 3 tbsp. of water. Bring to a boil, reduce the heat and cook until the sugar starts to thicken and becomes brown. When the caramel is obtained, take the saucepan of the heat and add the butter (cut into small pieces). Stir to combine.
Pour the caramel on the bottom of the pie dish.
Peel the apples remove the seeds and cut them in 4 pieces. Display the pieces of apples on top of the caramel (round side on the bottom).
Bake 1 hour.
Take the pastry dough out of the refrigerator. Let stand 30 min. On a lightly floured surface, press rolling pin gently all over dough to flatten. Roll the dough into a round about 1 ½ inches larger than the pie plate. Refrigerate.
Take the apples out of the oven and let cool down 15 minutes. Take the dough out of the refrigerator and put it over the apples, making sure the edge of the dough is inside the pie plate.
Bake 25 minutes or until the pie is golden.
Take the pie out of the oven and let cool down 15 minutes before turning it into a flat dish.
Serve warm or cold with some crème fraiche.
Bon Appetit!