Friday, December 11

Tarte Tatin

The boyfriend loves tarte tatin soooo much. Whilst we were in Paris this summer, he kept on having some and then got me into it. So it is only normal that I try and make it!! I used Cyril Lignac's recipe for the classic tarte tatin and changed it a bit to have a bit more caramel.
The pictures don't do the tart much justice, but unfortunately Anne-Claire was unavailable so I had to do the pictures myself... and let's just say photography isn't my forte.
  • 1kg red apples
  • 130g of butter
  • 60g of caster sugar
  • 100g  lump sugar
  • 250g flour
  • pinch of salt
  1. Preheat oven at 210 degrees Celsius. 
  2. In a bowl, mix 200g of flour, 30g of sugar and salt. Add 100g of butter in pieces and mix with your hands (BEST PART!). Add 10cl of water and mix all this with a wooden spoon. Turn the dough into a ball. The dough shouldn't be too sticky. If it is the case, add more flour. Put the dough in saran wrap and stick it in the fridge for 30 minutes. 
  3. In the mean time, heat the lump sugar with 3 tbsp of water in a pan until the mix takes a caramel colour. Take it off immediately and put it in a non-stick pan. (i used a silicone one)
  4. Gently roll the dough into a circle the size of your pan. 
  5. Cut apples in eight, remove their skin. put them on top of the caramel in circles. Add 30g of sugar and the rest of the butter. Cover with the dough and make sure it goes in on the borders so that the caramel doesn't come out. 
  6. Put in the oven for 30 minutes. 
  7. Take out of the oven and turn around the pan in a plate and you have your tart tatin!

* Serve it with vanilla ice cream or whipped cream.
* If you don't want to make your own dough, you can buy it in a supermarket. That's okay too!

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