Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, tarte tatin. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Tarte Tatin is one of the most well liked of recent trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Tarte Tatin is something which I’ve loved my entire life.

Tarte Tatin - Classic French Apple Cake Recipe. Tarte Tatin is best served warm, accompanied by a scoop of vanilla ice cream, and topped with some créme fraîche that melts on contact. Tarte Tatins with Other Fruits: Fruits of a similar hardness (quince, asian pear) can be cooked Salted Caramel Tarte Tatin: Add an extra half teaspoon of salt to the caramel as it cooks, then sprinkle the.

To begin with this recipe, we must prepare a few components. You can cook tarte tatin using 12 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Tarte Tatin:

1. Make ready For the dough:
2. Prepare 1 1/4 cups (200 g) All-purpose flour
3. Take 1 Tablespoon Sugar
4. Get 1/4 Teaspoon Salt
5. Take 4 Tablespoons (1/2 stick/60g) Cold, unsalted butter, cut into 3/4-inch (2cm) pieces
6. Make ready 3 Tablespoons Cold Vegetable shortening, cut into 3/4-inch (2cm) pieces
7. Prepare 3 Tablespoons Very cold water
8. Prepare For the filling:
9. Make ready 4 Tablespoons (1/2 stick/60g) Unsalted butter, cut into 4 pieces
10. Prepare 3/4 Cup (185 g) Sugar
11. Make ready 5 Golden Delicious or other baking or all-purpose apples, about 2lb. (1kg) total, peeled, quartered lengthwise and cored
12. Make ready Vanilla ice cream for serving (optional)

Je vous présente la tarte tatin aux aubergines, les aubergines confites associées à la pâte croustillante, un pur délice ! The classic French upside-down apple pie is reportedly named after a pair of Tarte tatin is one Raymond Blanc's favourites. Combining the pleasures of dark caramel, crisp pastry. Peel the apples, cut in half and then into quarters.

Instructions to make Tarte Tatin:

1. In a food processor, combine the flour, sugar and salt in the bowl and pulse to blend. Add the butter and the shortening and pulse until reduced to ½-inch (12mm) pieces. Add the water a little at a time and pulse until the dough just begins to come together in a rough mass.
2. Transfer the dough to a work surface and shape into a 5-inch (13 cm) disk. Wrap with plastic and refrigerate until well chilled, at least 2 hours.
3. Lightly dust a work surface and a rolling pin with flour. Roll out the chilled dough into a 12-inch (30 cm) round, a scant ¼ inch (6 mm) thick. Lift and turn the dough several times as you roll to prevent sticking, and dust the surface and the rolling pin with additional flour as needed. Use a dough scraper or icing spatula to loosen the pastry if it sticks. Trim the dough into an 11-inch (28 cm) round.
4. Slide a rimless baking sheet under the dough, cover with plastic wrap and refrigerate until needed. Preheat an oven to 375F° (190C°).
5. To make the filling, set the tarte Tatin pan over medium heat and heat the butter. When it melts, sprinkle the sugar evenly over the butter and continue cooking until the sugar melts and turns amber colored, 3 to 4 minutes. Shake and swirl the pan frequently to redistribute the sugar for even melting and caramelization.
6. Arrange the apples, core side up, in the caramel in a snug, even layer. Increase the heat to medium-high and cook until the apples are tender, about 15 minutes. The caramel will bubble up around the apples. Remove the pan from the heat.
7. Uncover the pastry round. When the bubbling has subsided, slide both hands under the pastry round and carefully place it on top of the apples, tucking in the edges and being careful not to burn your fingers. Bake until the crust is golden brown, about 30 minutes.
8. Transfer the pan to a wire rack and let cool for 5 minutes. Place a large flat serving plate upside down on top of the pan and invert the pan and plate together. Lift off the pan. Slice and serve warm with vanilla ice cream.

Use a small turning or paring knife to remove the seeds. A glorious sticky sweet toffee-topped French treat and one of the things apples most want to be when they grow up. How caramelised do you like them, and on what sort of pastry? Click here to get your free copy now! Encase juicy cherry tomatoes in crisp, golden pastry to make this show-stopping savoury version of the classic French tarte tatin.

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