Explore the secrets of making an infallible Tarte Tatin, a delightful upside-down cake featuring caramelized apples and flaky pastry that dessert lovers will adore, with a hint of cinnamon! This legendary vegetarian upside-down tart was invented by the Tatin sisters, innkeepers in the 19th century known for their culinary creation.<\/p>\n
– **Difficulty:** Easy
\n– **Calories per 100g:** Approximately 200
\n– **Servings:** 6 people
\n– **Preparation Time:** 30 minutes
\n– **Cooking Time:** 1 hour
\n– **Total Time:** 2 hours<\/p>\n
For 6 servings:<\/p>\n
– **Apples:** 2 kg
\n– **Sugar:** 250 g
\n– **Unsalted Butter:** 125 g
\n– **Salted Butter:** 50 g
\n– **Cinnamon:** To taste
\n– **All-butter Puff Pastry:** 1 sheet<\/p>\n
1. Start by melting 50 g of salted butter in a mold, ensuring it coats the entire surface (both bottom and sides). Line the mold with sugar, leaving a layer about 3 mm thick. Sprinkle a pinch of cinnamon on the sugar and set aside. Avoid making caramel directly in the mold as re-cooking it can cause a bitter taste.<\/p>\n
2. Peel the apples and cut them into eighths (I personally prefer Granny Smith for their firmness during cooking and their tartness, which complements the sweetness of the butter and sugar well). In a skillet, melt a generous tablespoon of unsalted butter with roughly half a glass of sugar. Add a pinch of cinnamon, and saut\u00e9 until the apple pieces are lightly browned. If necessary, repeat the process if your skillet is too small to hold all the apple pieces at once. This will soften the apples slightly, making them easier to arrange in the mold.<\/p>\n
3. Neatly arrange the apple pieces in the mold, pressing them down slightly. This will not only improve the final appearance but also help prevent the tart from collapsing.<\/p>\n
4. Sprinkle a bit of sugar, dots of butter, and a pinch of cinnamon over the first layer of apples. Repeat this process until all the apples are used. On the final layer, add about 3 tablespoons of the remaining syrup from the skillet and the natural pectin from the apples found in the syrup, which helps the tart hold its shape.<\/p>\n
5. Bake in a medium oven (thermostat 7, 210\u00b0C) for about 20 minutes. Since the apples have already started cooking in the skillet, further baking is unnecessary at this stage.
\n Remove the dish from the oven and let it cool for about 30 minutes.<\/p>\n
Place the puff pastry disc over the mold and roll a rolling pin over it to trim the excess pastry. Be sure to cover the edges well.
\nReturn to the oven and bake for approximately 40 minutes, or until the pastry is cooked and the apples are confit. Watch the coloration closely and cover with aluminum foil if the pastry browns too quickly.<\/p>\n\n\n