It’s hard to stop once you start… Caramelized apples are irresistibly tender, enriched with a delightful hint of salted butter. Enjoy them warm, paired with thick cream for a sublime experience. Alternatively, you might prefer to add a scoop of vanilla ice cream. The classic French Tarte Tatin is a treat for anyone who loves caramelized apples. This traditional recipe features a homemade shortcrust pastry and apples draped in golden caramel, subtly flavored with cinnamon and enhanced by the savory notes of salted butter.<\/p>\n
For 8 servings:<\/p>\n
– Flour: 200g
\n– Soft salted butter (with Gu\u00e9rande sea salt crystals): 100g
\n– A splash of very cold water<\/p>\n
– Apples: 1.5kg
\n– Sugar: 200g
\n– Salted butter (with Gu\u00e9rande sea salt crystals): 130g
\n– A few pinches of cinnamon<\/p>\n
1. **Prepare the Shortcrust Pastry:** Whether using a food processor or by hand, blend the soft butter with the flour until the mixture resembles coarse sand. Then, add a splash of cold water to form a smooth, homogeneous dough. Flatten it into a thick disk, wrap it in plastic, and refrigerate.<\/p>\n
2. **Prepare the Apples:** Peel the apples, remove the cores, and cut them into quarters.<\/p>\n
3. **Preheat the Oven:** Set your oven to 350\u00b0F (180\u00b0C).<\/p>\n
4. **Caramelize the Sugar and Butter:** In a saucepan, heat the sugar and butter over medium-low heat until they turn a light brown color. Pour this mixture into a 24cm Tarte Tatin dish (or a similar cake pan). Arrange the apple quarters vertically, tightly packed against each other. Sprinkle with pinches of cinnamon and bake for about 50 minutes. Halfway through, cover with aluminum foil.<\/p>\n
5. **Cool the Apples:** Once the apples are tender and caramelized, remove the pan from the oven and let it cool completely.<\/p>\n
6. **Roll Out the Pastry:** Roll the chilled dough into a circle, neither too thin nor too thick, and gently place it over the cooled apples. Trim any excess dough and tuck the edges inside gently. Prick the surface a few times with a fork.<\/p>\n
7. **Bake the Tarte:** Return to the oven and bake at 350\u00b0F (180\u00b0C) for 25-35 minutes, until the pastry is fully cooked.<\/p>\n
8. **Serve:** Allow the Tarte Tatin to cool slightly before unmolding. Serve with a generous dollop of lightly sweetened thick cream, perhaps flavored with vanilla.<\/p>\n
This dessert, balancing rich, buttery textures with the sharp sweetness of caramel, is a delightful conclusion to any meal. Whether served at a casual gathering or as the finale to a festive dinner, it promises universal appeal.<\/p>\n\n\n