Dear Mommy, it is Louise, welcome to our recipe website. In this special moment, I will show you a way to make a special dish, tarte tatin. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Check Out Great Products On eBay. Check Out Tarte Tatin On eBay. Combining the pleasures of dark caramel, crisp pastry and the sweet acidity of apples, it deserves to be served with the very best crème fraîche. Put the pastry to one side for now.
Tarte Tatin is one of the most popular of current trending foods in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Tarte Tatin is something that I’ve loved my entire life.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook tarte tatin using 7 ingredients and 16 steps. Here is how you cook it.
The ingredients needed to make Tarte Tatin:
- Get Pâte à foncer (pastry dough)
- Prepare Apples (I used Jonathan apples)
- Get Unsalted butter
- Get Brown sugar
- Make ready pod Whole vanilla bean
- Make ready Cinnamon (powder)
- Prepare Butter and granulated sugar (for the mold)
Method First of all, you need to make the pastry, so it has time to rest. Begin by sifting the flour into a large mixing bowl from a height, then cut the fats into the flour with a knife, before rubbing the mixture lightly with your fingertips, lifting everything up and letting it fall back into the bowl to give it a good airing. Generously butter the bottom of a round glass flan dish and cover with a thin layer of caster sugar. Put in oven to melt and colour.
Steps to make Tarte Tatin:
- Cut the apples in halves, peel, and remove the cores.
- Put the brown sugar in a frying pan to dissolve, and heat until it caramelizes.
- Next, add the butter after bringing it to room temperature, while stirring constantly until it emulsifies.
- Add the apples from Step 1 to the frying pan and sauté while shaking the pan.
- Simmer over low heat until the apples are evenly coated in the caramel, and once the apples start to produce moisture, increase the heat to medium.
- Cook until all of the moisture from the apples evaporates, taking care not to burn them. Set them aside to cool.
- Place the apples on a cooling rack to drain any excess moisture.
- Grease a 18 cm diameter mold with butter, sprinkle on the granulated sugar, and put the whole vanilla bean pod in the center of the mold.
- Arrange the apples from Step 7 in the mold from Step 8 vertically without leaving any gaps, then bake at 200°C for 20 minutes.
- Remove the apples from the oven, stuff the leftover apples from Step 7 into the gaps, and bake for another 10 minutes.
- Remove from the oven, and once it cools down, flatten out the surface with a palette knife by pushing down on the apples. Drain any excess moisture and let it chill completely in the refrigerator.
- Roll out the pâte à foncer (pastry dough) until 3 mm thick, cut out the dough with a 18 cm ring mold, and poke holes in the dough with a fork.
- Lay the dough from Step 12 over the apples from Step 11, bake in the oven at 180°C for 25-30 minutes, and let it cool.
- Flip it over, flatten out the surface, sprinkle on a generous amount of granulated sugar (not listed in the ingredients), and caramelize the surface using a caramelizer.
- Repeat Step 14 three times to caramelize the apples further, and it's done.
- Be sure to chill the tarte tatin completely before slicing. Refer tofor the pâte à foncer (pastry dough).
Generously butter the bottom of a round glass flan dish and cover with a thin layer of caster sugar. Put in oven to melt and colour. Add apples, neatly packing in and filling gaps. Tarte tatin is a traditional French dessert and Raymond Blanc's recipe is divine - dark caramel, sweet apple and crisp pastry. Serve with crème fraîche or a scoop of vanilla ice cream.
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