Recipes
Tata Michèle Tarte Tatin
What you need:
5 apples
7.05 oz (200 g) of flour
6.3 oz (180 g) of sugar plus 1 tablespoon
3.5 oz (100 g) of butter plus 1 tablespoon
1 egg
a pinch of salt
a caramel
- Apples covered with sugar for Tart tatin
How to make it:
1. Make the pate brisée, a pie crust pastry. Form a ball and keep in the fridge about 30 minutes.
2. Butter the mould.
3. Make a caramel with sugar and water and lay it at the bottom of a glass mould.
- Apples with Tarte brisée on top
4. Cut apples in 4 slices and lay all apples in mould and sprinkle with some sugar.
5. Remove dough from the fridge and flaten it gently. It may break while putting on the apple. Don’t worry too much. You can put it back together. The dough “Pate Brisée” carries its name well as it is easily breakable. Some flatten it on an aluminium sheet and then turn it upside down to put on the apples.
- Tart Tatin cooked – out of the oven
6. Cook in a preheated oven at 356 F (180 C) for about 1 hour. The apples have to be cooked and golden brown.
- Tart Tatin upside down
7. Then turn gently the mould. The tarte will be upside down. It is perfect warm and served with a scoop of vanilla ice-cream
- Slice of Tart Tatin in a serving plate with ice-cream
I hope you will like it. It is the recipie of my aunt Michèle who loves to make each time she come for a visit.
Do you wonder where Tart Tatin got its name?
Two sisters, the Tatins worked at their hotel Tatin and loved backing. One day end of 19th century, one of them by mistake overburnt the apples. She thought of the idea to put a dough on top and later turning it to serve it. It was a real success.
