For a family party last year I had created a apple-centered menu, I was trained to prepare the tart-tatin. I tested several recipes to uncover the secrets of the tatin, and I had treasured them in my little red notebook. Here they are together for you in this recipe!
Cooking: 15min and 45 min
Serves 6/8 people
- 10 apples (de type Granny)
- 100g butter (50g soft 50g salted)
- 120g powdered sugar
- 1 thick pastry
Place a cake pan directly on a baking sheet (gas or electric) and melt the butter and sugar over high heat. Caramelize, stirring constantly. Remove from heat once the mixture begins to color. Mix again and let cool.
Peel and seed the apples and cut into 4. Cut in quarters 2/3 beveled so that they can have a harmonious way in the mold, third of the remaining area will be used to garnish the center. Have a first layer of apple slices in bottom of pan over caramel (rounded side of the caramel). Then place a second layer and fill the center and the remaining holes with small pieces.
Cover the cake pan in tin foil or a lid and put it back on a stove over high heat for 5-10min (exactly 9 minutes for me). The apples will caramelize and begin to cook.
Preheat oven to 200 °.
Remove pan from heat immediately and cover with pastry (being careful not to burn). Roll the edges of the pastry to the sides of the mold. With the tip of a knife, drill a small hole in center of dough to form a small fireplace that will allow steam to escape.
Bake at 200 degrees for 40-50min until the pastry is cooked through and golden. At the end of cooking, Immediately remove from pan (before the caramel hardens) on a platter.
Serve warm with a little thick cream.