Loire Valley Online

Tarte Tatin
(apple tart with caramel topping)

The tarte Tatin was invented by the Tatin sisters whose hotel was located in Lamotte Beuvron (Loir-et-Cher, 41) and who always said it was the result of a cooking "accident". Forgetting to put the pastry in the bottom of the dish, they put it on the apples and turned their tart out before serving so that nobody sees it.

Actually the special feature of this apple tart is that it's "inverted" during baking. Pastry is put on the apples and not in the bottom of the dish which allows the fruits to braise.

Tarte Tatin brotherhood @NRCO - DL

Tarte Tatin recipe

Ingredients :
5 rennet apples
150g flour
75g butter
1 soupspoon sugar
A pie pan (22 cm diameter)

Preparation :
35 minutes

Cooking :
25+10 minutes

Recipe :
Make a pie crust mixing flour, butter, sugar, 1/2 teaspoon salt and 1/2 glass of water. Mix well until pastry makes a ball. Let it rest for 1/2 hour.
Peel and seed apples. Cut them in quarters, sprinkle them with sugar.
Butter a lot the pie pan and sprinkle the bottom with sugar.
Put the apples in the pan pressing them softly.
Roll the pastry out on about 5 mm thick.
Cover apples with pastry so that we don't see fruits anymore.
Bake 25 minutes in a hot oven (240 °C).
Turn it out at the end of baking, sprinkle with sugar and sprinkle fruits with little cubes of butter.
Grill it for 10 minutes to caramelize the tart.
Savor warm with whipped cream or vanilla ice cream.




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