This Tarte Tatin recipe is from Cyril Lignac’s “Fait Maison – num\u00e9ro 4,” published by Editions La Martini\u00e8re. Photo credit: Groupe Cyril Lignac.<\/p>\n
For 4 servings:<\/p>\n
– Softened butter: 150 g
\n– Icing sugar: 95 g
\n– Almond powder: 30 g
\n– Organic egg: 1
\n– Flour: 250 g
\n– Fine salt: 1 pinch<\/p>\n
– Granulated sugar: 100 g
\n– Water: 2 tbsp<\/p>\n
– Cooking apples (e.g., Saint-Aubin): 4
\n– Granulated sugar: 30 g
\n– Vanilla pod: 1
\n– Unsalted butter: 70 g<\/p>\n
Total time: 3 hours 25 minutes<\/p>\n
Preparation time: 25 minutes<\/p>\n
Cooking time: 1 hour<\/p>\n
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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
Preheat your oven to 180\u00b0C (356\u00b0F). Arrange the apple wedges rounded side down in the caramel, fitting them tightly together in the pan. Pour the cooking juices over the apples.<\/p>\n
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.<\/p>\n
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!<\/p>\n
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.<\/p>\n
“Fait Maison – num\u00e9ro 4” by Cyril Lignac, published by Editions La Martini\u00e8re on May 6, 2021. It features 112 pages and is priced at 12.90 euros.<\/p>\n\n\n