Apple tarte tatin

That was the dessert I did when my friend N. came over for lunch. I remember I did my first tarte tatin when Iwas still in Liège. Although I thought I did it completely wrong as it turned out that the butter I bought was from goat and not cow, the tart was just just great. I tried several times to redone it, same kind of butter or mix between different kinds, it was impossible to get the same.

Anyway all tries turned out to be good, and this time I did it with a pate sucrée from a Pierre Hermé recipe (better to be done the day before) and added some vanilla and lime juice to the apples. Just delicious!

Apples tarte tatin

Pate sucrée

  • 1 vanilla bean
  • 150 g soft salted butter
  • 95 g icing sugar
  • 250 g flour
  • 1 egg
  • 30 g almonds flour
  1. Slice the vanilla bean and scratch the seeds. Add them to the sugar.
  2. Keep the vanilla bean for step 2 of next phase (preparation of the tart)
  3. In a salad bowl, sieve the flour and add the butter cutted in pieces. Rub between the hands butter and flour until it gets sandy.
  4. Dig in it a hole and add the egg, sugar and almonds flour. Mix softly.
  5. Squeeze the pasta, roll it and keep it in the fridge for at least 4 hours.

Tarte

  • 7-8 apples (reinette or golden kind)
  • 1 lime
  • 60 g salted butter
  • 150 g sugar
  1. Warmup the oven at 170°C
  2. Blend the sugar with the vanilla bean
  3. Cut the butter in pieces and put them in a muffin pan
  4. Cover it with sugar and put in the oven
  5. Wash and peel the apples. Slice them in quarters.
  6. When the caramel is ready (light brown color) take the muffin pan out of the oven.
  7. Dispose the apples on the muffin pan, rounded part on the pan. Squeeze to the maximum the apples slices between them.
  8. Sprinkle with lime zest and with a little of lime juice.
  9. Roll out the pasta and cover the apples with it. Get the pasta edge inside the muffin pan.
  10. Put in the oven for about 40-45 minuts.
  11. Let it cool down before turn out.

Tarte tatin aux pommes

Pate sucrée

  • 1 gousse de vanille
  • 150 g de beurre demi sel mou
  • 95 g de sucre glace
  • 250 g de farine
  • 1 oeuf
  • 30 g de poudre d’amandes
  1. Fendre la gousse de vanille, gratter les graines et les ajouter au sucre.
  2. Conserver la gousse pour réaliser la tarte tatin (étape 2 de la phase suivante).
  3. Dans un saladier tamiser la farine et ajouter le beurre coupé en morceaux. Frotter entre les mains le beurre et la farine pour obtenir un mélange sableux.
  4. Creuser un puits au milieu de ce mélange et ajouter l’oeuf, le sucre vanillé et la poudre d’amandes. Mélanger du bout des doigts sans trop malaxer.
  5. Ecraser la pate, la rouler en boule et réserver au frais au moins 4 h.

Tarte

  • 7-8 pommes (type reinette ou golden)
  • 1 citron vert
  • 60 g de beurre demi sel
  • 150 g de sucre
  1. Préchauffer le four à 170°C.
  2. Mixer la gousse de vanille avec le sucre.
  3. Couper le beurre en morceaux. Les déposer sur un moule à manquer.
  4. Couvrir avec le sucre et mettre au four.
  5. Laver et éplucher les pommes. Les couper en quartiers.
  6. Quand le caramel est pret (couleur brun clair), sortir le moule du four.
  7. Poser les quartiers de pommes, surface bombée sur le plat. Serrer au maximum les quartiers entre eux.
  8. Parsemer de zestes du citron et d’un filet de jus de citron.
  9. Etaler la pate sucrée et en recouvrir les pommes. Ranger les bords de la pate entre les pommes et le moule.
  10. Enfourner pour 40-45 minutes.
  11. Laisser refroidir à la sortie du four avant de démouler.

Tarte tatin con le mele

Pate sucrée

  • 1 baccello di vaniglia
  • 150 g burro salato morbido
  • 95 g zucchero al velo
  • 250 g farina
  • 1 uova
  • 30 g farina di mandorle
  1. Fendere il baccello di vaniglia e grattugiare i semi. Le aggiungere allo zucchero.
  2. Tenere il baccello per la torta (tappa 2 della prossima fase)
  3. In una insalatiera setacciare la farina e aggiungere il burro. Sfregare dentro le mani il burro e la farina finché il composto sia sabbioso.
  4. Scavare e aggiungere l’uova, lo zucchero con la vaniglia e la farina di mandorle. Mischiare con le mani ma non impastare troppo.
  5. Schiacciare la pasta, rotolarla e tenere nel frigo per minimo 4 ore.

Tarte

  • 7-8 mele (renetta, golden o qui annurca)
  • 1 limone verde
  • 60 g burro salato
  • 150 g zucchero
  1. Accendere il forno a 170°C.
  2. Frullare il baccello di vaniglia con lo zucchero.
  3. Tagaliare a pezzetini il burro e metterlo in uno stampo rotondo a bordo alto.
  4. Coprirlo con lo zucchero e infornare.
  5. Lavare e sbucciare le mele. Le tagliare in 4.
  6. Quando il caramello è pronto (di colore bruno chiaro) tirare fuori lo stampo.
  7. Mettere le mele nello stampo con la parte convessa sul fondo. Serrare al massimo le mele tra loro.
  8. Cospargere di buccia di limone e un po’ della spremuta.
  9. Stendere la pasta e corprirne le mele. Mettere i bordi della pasta tra le mele e lo stampo.
  10. Mettere nel forno per circa 40-45 minuti.
  11. Lasciare raffredare prima di sformare.
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