{"id":16538,"date":"2012-09-29T18:16:42","date_gmt":"2012-09-29T16:16:42","guid":{"rendered":"https:\/\/blogs.transparent.com\/french\/?p=16538"},"modified":"2017-10-20T13:55:20","modified_gmt":"2017-10-20T11:55:20","slug":"delicious-french-dessert-tarte-tatin","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/french\/delicious-french-dessert-tarte-tatin\/","title":{"rendered":"Delicious French Dessert: Tarte Tatin"},"content":{"rendered":"<p style=\"text-align: center;\">\n<p>Named after a chef by the name of<strong> Stephanie Tatin<\/strong> who lived more than a hundred years ago, this elegant French dessert was invented almost as a result of an accident&#8212;and what a deliciously happy accident it was!<\/p>\n<p>The <strong><a href=\"www.cookingchanneltv.com\/\">Cooking Channel<\/a><\/strong> rates this recipe &#8220;<span style=\"text-decoration: underline;\"><strong>Difficult<\/strong><\/span>&#8220;, but it&#8217;s no reason for us to <strong><em>baisser les bras <\/em><\/strong>(give up)!<\/p>\n<p><em><strong>Ce dont vous aurez besoin<\/strong><\/em> (What you will need):<\/p>\n<ul>\n<li>1 stick unsalted butter<\/li>\n<li>1 egg, slightly beaten<\/li>\n<li>2 tablespoons of water<\/li>\n<li>salt<\/li>\n<li>1 2\/3 cups plain flour<\/li>\n<\/ul>\n<div>And for the caramel apple filling:<\/div>\n<ul>\n<li>1\/2 stick butter (unsalted)<\/li>\n<li>3\/4 cup sugar<\/li>\n<li>10 Golden apples, peeled and cored<\/li>\n<li>2 tablespoons sugar<\/li>\n<\/ul>\n<div><iframe loading=\"lazy\" title=\"La Tarte Tatin\" width=\"500\" height=\"375\" src=\"https:\/\/www.youtube.com\/embed\/8nMRYo35QuY?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div>\n<div><\/div>\n<div>Here&#8217;s how you prepare it:<\/div>\n<ol>\n<li>Preheat the oven up to <strong>400<\/strong> degrees F.<\/li>\n<li>Preparing the pastry: Wait until the butter softens to room temperature, then put it into a mixer.<\/li>\n<li>Pulse for a few seconds, then add\u00a0the egg and then the water.<\/li>\n<li>Mix for a few seconds, then add the flour and a pinch of salt and the flour<\/li>\n<li>Make sure to stop the mixer before the dough takes a ball shape<\/li>\n<li>Flatten the pastry and shape a 6-inch wide circle.<\/li>\n<li>Put the pastry on a plate, and cover it using a plastic wrap.<\/li>\n<li>Leave in the refrigerator for at least three hours.<\/li>\n<\/ol>\n<div>\n<p>As for the caramel apple filling:<\/p>\n<ol>\n<li>Cut the butter into little bits and scatter on a 10-inch baking dish.<\/li>\n<li>Add some sugar and 2 tablespoons of water so that it does not crystallize.<\/li>\n<li>Put the dish on a medium heat to caramelize\u00a0the sugar<\/li>\n<li>Peel the halved cored apples,<\/li>\n<li>Remove the pan from the heat.<\/li>\n<li>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.<\/li>\n<li>Sprinkle over the apples two sugar tablespoons.<\/li>\n<li>Return the dish on a medium heat for some 15 minutes until the caramel\u00a0bubbles through the apples.<\/li>\n<li>Preheat the oven to 400 degrees F.<\/li>\n<li>Roll the pastry out and place over the apples folding it in at the edges.<\/li>\n<li>Make 3 or 4 holes with a knife and one hole in the middle to allow the steam out when baking.<\/li>\n<li>Bake for 20 minutes and then allow it to rest for 15 minutes.<\/li>\n<li>Turn it over. Slowly remove the baking tin.<\/li>\n<li>You may add to it some whipped cream.<\/li>\n<\/ol>\n<\/div>\n<p>Tarte tatin is usually served lukewarm, so\u00a0<span style=\"text-decoration: underline;\"><em><strong>bon app\u00eatit <\/strong><\/em>and enjoy!<\/span><\/p>\n<div>\u00a0<strong><strong><\/strong><\/strong><\/div>\n","protected":false},"excerpt":{"rendered":"<img width=\"350\" height=\"219\" src=\"https:\/\/blogs.transparent.com\/french\/wp-content\/uploads\/sites\/3\/2012\/09\/6256507013_5fd7389335-350x219.jpg\" class=\"attachment-post-thumbnail size-post-thumbnail wp-post-image tmp-hide-img\" alt=\"\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/blogs.transparent.com\/french\/wp-content\/uploads\/sites\/3\/2012\/09\/6256507013_5fd7389335-350x219.jpg 350w, https:\/\/blogs.transparent.com\/french\/wp-content\/uploads\/sites\/3\/2012\/09\/6256507013_5fd7389335.jpg 499w\" sizes=\"auto, (max-width: 350px) 100vw, 350px\" \/><p>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&#8212;and what a deliciously happy accident it was! The Cooking Channel rates this recipe &#8220;Difficult&#8220;, but it&#8217;s no reason for us to baisser les bras&hellip;<\/p>\n<p class=\"post-item__readmore\"><a class=\"btn btn--md\" href=\"https:\/\/blogs.transparent.com\/french\/delicious-french-dessert-tarte-tatin\/\">Continue Reading<\/a><\/p>","protected":false},"author":49,"featured_media":23645,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":""},"categories":[13],"tags":[24687,249978,315,24686,65701,55120,250063,250062],"class_list":["post-16538","post","type-post","status-publish","has-post-thumbnail","hentry","category-vocabulary","tag-cuisine-francaise","tag-dessert-francais","tag-french-cooking","tag-french-cuisine","tag-french-dessert","tag-french-recipe","tag-recette-de-desseret","tag-tarte-tatin"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/posts\/16538","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/users\/49"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/comments?post=16538"}],"version-history":[{"count":21,"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/posts\/16538\/revisions"}],"predecessor-version":[{"id":28422,"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/posts\/16538\/revisions\/28422"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/media\/23645"}],"wp:attachment":[{"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/media?parent=16538"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/categories?post=16538"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.transparent.com\/french\/wp-json\/wp\/v2\/tags?post=16538"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}