Tarte Tatin
Description
Homemade pastry for tea. I used a 20 cm springform pan for baking. Be sure to try making "Tarte Tatin" using this recipe. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Place all ingredients on the table before starting preparation. The butter for the dough should be ice-cold, so you can put it in the freezer for 15 minutes beforehand.
- 2
Step 2
First, prepare the shortcrust pastry. Put all the flour into the blender bowl, add 150 grams of icy-cold butter cut into convenient pieces, then add salt and 20 grams of sugar.
- 3
Step 3
Turn on the blender for 30 seconds and you should get fine crumbs.
- 4
Step 4
Place the crumb from the blender jar into a large bowl and pour icy water over it.
- 5
Step 5
Knead a soft dough that does not stick to your hands. Shape the dough into a ball, place it in a plastic food bag, and refrigerate until ready to use.
- 6
Step 6
In a skillet over low heat, melt 100 grams of butter, add 100 grams of sugar, stir, and wait until the sugar dissolves.
- 7
Step 7
Add the cinnamon and continue cooking the caramel sauce for another 3-4 minutes.
- 8
Step 8
Peel the apples, remove the seeds, and cut the flesh into large slices.
- 9
Step 9
Line the bottom of the baking pan with parchment paper. Spread the caramel sauce evenly over the prepared bottom—it's thick enough, so it won't spread much.
- 10
Step 10
Place apple slices on top of the sauce.
- 11
Step 11
Take the shortcrust pastry out of the refrigerator, roll it out with a rolling pin to a thickness of about 0.5–1 cm, and place it over the apple slices in the baking dish, tucking the edges of the pastry neatly into the sides of the dish. Bake the tart in a preheated oven at 180°C for 20–25 minutes.
- 12
Step 12
Remove the finished tart from the mold and place it on a flat plate with the pastry base down and apples up; cool slightly.
- 13
Step 13
It turned out incredibly delicious!