Tarte Tatin (1893, France)

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With simple, affordable ingredients you can find during the quarantine, the Tarte Tatin is an elegant, and downright delicious creation. It may have been serendipitious in origin, but its journey to becoming one of the most famous French exports was no mistake. It's a ten.

This recipe comes from an 1893 journal entry by Marie Souchon.

Ingredients: (Serves six)

For the pastry:
100g flour
50g butter

For the apples:
120g sugar
90g butter
6 gala apples

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  1. Quarter your apples, but don't peel them. Remove the cores.
  2. Add 40g of butter and 60g of sugar to a pan, with a dash of water, and caramelise on a low heat, stirring regularly, until you have a nice uniform brown.
  3. Take a thin, round cake dish, and liberally apply with butter and sprinkle with sugar all around to prevent the caramel from sticking. Before the caramel gets hard, pour it over into the dish.
  4. Now do another caramel, this time 50g of butter and 60g of sugar, and add your apples. You needn't add water, as the apples provide the juice. It will take about half an hour to brown. Continue to stir.
  5. During this time, knead a very simple dough with just the flour and butter outlined above, and warm water. No need to let it sit.
  6. Once brown, place the apples on top in a nice pattern, and pour the juices on top. Roll the pastry thinly over on top, cut the excess, and pierce holes.
  7. Place in a preheated oven at 180 degrees for about thirty minutes.
  8. Take out the oven, and flip carefully onto a large plate, as the caramel will ooze out the pan. Serve warm!

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