Named after a chef by the name of Stephanie Tatin who lived more than a hundred years ago, this elegant French dessert was invented almost as a result of an accident—and what a deliciously happy accident it was!
The Cooking Channel rates this recipe “Difficult“, but it’s no reason for us to baisser les bras (give up)!
Ce dont vous aurez besoin (What you will need):
1 stick unsalted butter
1 egg, slightly beaten
2 tablespoons of water
salt
1 2/3 cups plain flour
And for the caramel apple filling:
1/2 stick butter (unsalted)
3/4 cup sugar
10 Golden apples, peeled and cored
2 tablespoons sugar
Here’s how you prepare it:
Preheat the oven up to 400 degrees F.
Preparing the pastry: Wait until the butter softens to room temperature, then put it into a mixer.
Pulse for a few seconds, then add the egg and then the water.
Mix for a few seconds, then add the flour and a pinch of salt and the flour
Make sure to stop the mixer before the dough takes a ball shape
Flatten the pastry and shape a 6-inch wide circle.
Put the pastry on a plate, and cover it using a plastic wrap.
Leave in the refrigerator for at least three hours.
As for the caramel apple filling:
Cut the butter into little bits and scatter on a 10-inch baking dish.
Add some sugar and 2 tablespoons of water so that it does not crystallize.
Put the dish on a medium heat to caramelize the sugar
Peel the halved cored apples,
Remove the pan from the heat.
Put the pieces of apples on top of the caramel in the baking tin, filling the gaps with enough pieces so that they stick up.
Sprinkle over the apples two sugar tablespoons.
Return the dish on a medium heat for some 15 minutes until the caramel bubbles through the apples.
Preheat the oven to 400 degrees F.
Roll the pastry out and place over the apples folding it in at the edges.
Make 3 or 4 holes with a knife and one hole in the middle to allow the steam out when baking.
Bake for 20 minutes and then allow it to rest for 15 minutes.
Turn it over. Slowly remove the baking tin.
You may add to it some whipped cream.
Tarte tatin is usually served lukewarm, so bon appêtit and enjoy!
