The Tart Tatin: Why didn't I try it earlier??

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frenchguycooking

Senior Cook
Joined
Mar 21, 2013
Messages
152
Location
Paris
Hello guys,

I always wanted to do a Tatin pie, aka upside down caramelized apple pie... Well now I am good !

Here's a recipe for a good tart Tatin with a little twist. I didn't used puff pastry, I used shortcrust pastry, because I do prefer crumbly over crusty ;)

Ingredients
----------------
- 10 apples
- 1 cup sugar
- 1/2 cup water
- double cream
- Short crust pastry (crumbly effect) or more traditionally a puff pastry

Baking-ware
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- Cake pan with high borders
- Sauce pan
- Peeler
- Rolling pin

Instructions
-----------------
- Peel all the apples and cut them in half
- Sugar in the sauce pan, water also, mix it up
- High heat
- Don't stir, don't touch (warning very very very hot)
- As it gets some color add the cream
- Stir it over medium heat and pour it in the baking pan
- Place the apples halves upright
- Fill the dish with apples
- Place the pastry on top, and push the edges of it in the baking pan
- Glaze with milk
- Bake for 30 minutes at 185°C or 370F
- Put it upside down with care
- Eat warm with creme fraiche

Hummmm. So delicious don't you think ? You can also enjoy it with ice cream, but my grand ma used to put some creme fraiche so I am doing the same.

Please let me know if you try it,

Best,

Gab
 
Hi Gab, I love tarte tatin and actually made one last week - I made it with puff pastry though (I used bought all-butter I must admit). Hadn't thought of using shortcrust.

I don't put cream in the caramel either, I'll try both the shortcrust pastry and cream in the caramel one day (I make much better shortcrust than I do puff, hence buying it), both very new to me :chef:

I do use a French recipe though, here's a link BBC - Food - Recipes : Tarte Tatin
 
Hi Gab, I love tarte tatin and actually made one last week - I made it with puff pastry though (I used bought all-butter I must admit). Hadn't thought of using shortcrust.

I don't put cream in the caramel either, I'll try both the shortcrust pastry and cream in the caramel one day (I make much better shortcrust than I do puff, hence buying it), both very new to me :chef:

I do use a French recipe though, here's a link BBC - Food - Recipes : Tarte Tatin

Hi Acerbicacid ! Puff pastry is the very tradition of this recipe. I did try this with shortcrust pastry because (as you do ;) ) I make a much better shortcrust pastry than I do puff...

Thanks for the link ! The recipe looks very authentic, but a bit more complicated...
 
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