This Tarte Tatin recipe is from Cyril Lignac’s “Fait Maison – numéro 4,” published by Editions La Martinière. Photo credit: Groupe Cyril Lignac.
Ingredients
For 4 servings:
For the sweet pastry
– Softened butter: 150 g
– Icing sugar: 95 g
– Almond powder: 30 g
– Organic egg: 1
– Flour: 250 g
– Fine salt: 1 pinch
For the caramel
– Granulated sugar: 100 g
– Water: 2 tbsp
For the apples
– Cooking apples (e.g., Saint-Aubin): 4
– Granulated sugar: 30 g
– Vanilla pod: 1
– Unsalted butter: 70 g
Preparation
Total time: 3 hours 25 minutes
Preparation time: 25 minutes
Cooking time: 1 hour
1. Making and chilling the homemade sweet pastry
Start by preparing the sweet pastry. You can use a food processor, a mixer with a paddle attachment, or mix by hand in a bowl. Combine the softened butter with icing sugar, almond powder, and the egg. Mix vigorously before incorporating the flour and salt. You should achieve a smooth dough. Cover the bowl with plastic wrap or a clean kitchen towel and refrigerate the dough for 2 hours.
2. Cooking the caramel and preparing the baking pan
For the caramel, mix the sugar and water in a small saucepan. Cook over medium heat until it reaches a golden caramel color, stirring gently to ensure even coloring. Once done, pour the caramel into a round baking pan.
3. Peeling, slicing, and caramelizing the apples
Mix the sugar with the seeds scraped from the split vanilla pod. Wash, peel, and cut the apples into large wedges, removing the cores. Heat the butter in a skillet, add the apple wedges, and sprinkle with the vanilla sugar. Let them caramelize for a few minutes, then transfer the apples and their cooking juices to a tray.
4. Arranging the apple wedges in the caramel-lined pan
Preheat your oven to 180°C (356°F). Arrange the apple wedges rounded side down in the caramel, fitting them tightly together in the pan. Pour the cooking juices over the apples.
5. Rolling out the pastry, covering the fruit, and baking
Remove the chilled pastry from the refrigerator, roll it out to a thickness of about 4 mm (a little more than 1/8 inch), and cut it to a diameter about 3 cm (just over an inch) larger than your baking pan. Lay the pastry over the apples, tucking the edges down around them. Bake for 40 minutes.
6. Removing from the oven, cooling, and unmolding precautions
Remove the tart from the oven and place it on a cooling rack. Let it cool, or if you prefer to unmold it immediately onto a plate, be careful not to burn yourself!
7. Chef’s tip for using the cooking juices to glaze the tart
Tip: When you unmold the tart, you might want to reserve some of the cooking juices in a bowl. Use a pastry brush to glaze the apples with the juice, giving them a beautiful shine.
To finish
“Fait Maison – numéro 4” by Cyril Lignac, published by Editions La Martinière on May 6, 2021. It features 112 pages and is priced at 12.90 euros.
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Sophia Harris is a lifestyle contributor at Lady and The Track, where she writes about both fashion and recipes. With a passion for combining style and culinary expertise, Sophia brings a unique perspective to the team. She loves to explore how food and fashion intersect in daily life, offering readers tips on everything from creating stylish outfits to preparing trendy meals. Sophia’s articles are full of practical advice and creative inspiration for fashionistas and food lovers alike.