Tarte tatin. Whipped cream or vanilla ice cream, as. Just returned from France where I had apple tart tatin three times. This recipe was the BEST of them all!

I made this recipe exactly as written (including the suggested pastry) after watching the video.. The hotel was run by two sisters, Stéphanie and Caroline Tatin. This French dessert is an upside-down caramelized apple tart that legend has it was created by accident. You can cook Tarte tatin using 4 ingredients and 3 steps. Here is how you cook that.

Ingredients of Tarte tatin

You need 2 of kgs de pommes golden (ou granny pour leur acidité).
You need 1 of pâte feuilletée ou brisée.
Prepare 150 gr of sucre.
Prepare 150 gr of beurre.

If fruit does not completely fill pan, tart will collapse when inverted. Lightly prick all over with a fork, place on a baking sheet, then cover and freeze while preparing the apples. Take it out of the oven. To make it look like a tarte Tatin you need to turn it out, which isn't hard - but you do need to be careful with that hot caramel.

Tarte tatin instructions

Peler les pommes et les couper en 8. Dans une poêle, faire revenir 100 gr de beurre et ajouter les pommes, saupoudrer de 100 gr de sucre et laisser blondir les morceaux de pommes..
Dans un moule à tarte, disposer les morceaux de pommes en rosace, disposer dessus les noisettes de beurre restant, et le sucre en poudre restant et 3-4 C à soupe du jus de cuisson. Recouvrir avec la pâte en fermant bien sur les côtés. Faire cuire 20-30 minutes à 210 degrés..
Délicieux encore tiède, avec pourquoi pas une boule de glace vanille..

Tarte Tatin is a French classic, spectacular to present and fun to prepare. Richard Davies' classic tarte Tatin recipe is laced with some expert tips for nailing this old favourite. Serve simply with clotted cream or ice cream. Tarte tatin is a French classic that's a quick, simple and impressive dessert and a real favourite for James. Using just four main ingredients, it's the easiest pudding to make and looks stunning!