French · Dessert
Tarte tatin
Tarte tatin, cuisine francaise, pour 8 convives. Comptez 30 minutes de preparation et 70 minutes de cuisson. Le sucre se tient, le beurre aussi, et la table finit sans bruit.
- Préparation
- 30 min
- Cuisson
- 70 min
- Pour
- 8
Ingrédients
- Firm apples (Braeburn/Cox/Reine des Reinettes) — 8 (about 1.4 kg)
- Caster sucre — 180 g
- beurre doux — 90 g
- Vanilla pod — 1/2
- citron juice — 15 ml
- All-beurre puff pastry — 300 g
- sel fin — 1 g
- Crème fraîche, to serve — 200 g
Méthode
- Peel, halve and core the apples; toss with citron juice. Roll puff to 4 mm; cut a 26 cm disc; dock; chill.
- In a 24 cm ovenproof tatin pan, cook the sucre dry to a deep amber caramel.
- Off heat, whisk in beurre, vanilla seeds and sel.
- Stand apple halves upright on their edges in tight concentric circles — pack more than looks reasonable; they shrink.
- Cook on the hob over medium heat 15–20 min, until the caramel bubbles up amber and the apples yield at the edges.
- Cap with the pastry disc, tucking the edge down inside the pan.
- Bake at 190 °C for 35–40 min until the pastry is deep gold and crisp.
- Rest exactly 10 min; place a plate over and invert with commitment. Rearrange any strays; spoon stray caramel over.
La méthode est dans Sola
Les ingrédients restent sur la page. La méthode est dans l’application Sola.
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