Apple Tarte Tatin
This one wasn't as caramelized as it should have turned out. Apples should be a bit more browned. That's the hard thing about tarte tatin- you don't know what it looks like underneath until you flip it! The dough side was browned and you want it to stay somewhat soft- not crisp- so I took it out.
You'll want to make the cream topping for serving this the night before. You can substitute whipped cream.
Dough:
1 1/3 c. flour
9 Tbsp chilled butter, cut into cubes
1/4 c. powdered sugar
1 large egg yolk
about 1 Tbsp to 1/2c. cold water
Filling
6 Tbsp butter, softened
6 Tbsp white sugar
3 Granny Smith apples, peeled, cored, sliced
9inch shallow cake pan
To make the dough, put the flour into a food processor and pulse with the butter until mixture resembles fine crumbs. Pour into a bowl and stir in the powdered sugar and then the egg yolk with enough water to make a soft but not sticky dough. Wrap and chill for 30 minutes.
To make the filling, use a fork to mash the softened butter and regular sugar into a paste. Smear paste on the bottom of the pan to the edges. Layer the sliced apples in a pretty circular pattern.
Now roll out the dough from the fridge on a lightly floured surface in a round slightly larger than the pan. Lay the dough over the apples and tuck dough in around the edges.
Bake for 25-30 minutes at 375 until crust is crisp and golden. INVERT a serving plate on top of the pan and turn the pan and plate over in one quick move. Bang it once or twice, then carefully lift pan off to reveal the carmelized apples. Serve warm with cream recipe below.
You'll want to make the cream topping for serving this the night before. You can substitute whipped cream.
Dough:
1 1/3 c. flour
9 Tbsp chilled butter, cut into cubes
1/4 c. powdered sugar
1 large egg yolk
about 1 Tbsp to 1/2c. cold water
Filling
6 Tbsp butter, softened
6 Tbsp white sugar
3 Granny Smith apples, peeled, cored, sliced
9inch shallow cake pan
To make the dough, put the flour into a food processor and pulse with the butter until mixture resembles fine crumbs. Pour into a bowl and stir in the powdered sugar and then the egg yolk with enough water to make a soft but not sticky dough. Wrap and chill for 30 minutes.
To make the filling, use a fork to mash the softened butter and regular sugar into a paste. Smear paste on the bottom of the pan to the edges. Layer the sliced apples in a pretty circular pattern.
Now roll out the dough from the fridge on a lightly floured surface in a round slightly larger than the pan. Lay the dough over the apples and tuck dough in around the edges.
Bake for 25-30 minutes at 375 until crust is crisp and golden. INVERT a serving plate on top of the pan and turn the pan and plate over in one quick move. Bang it once or twice, then carefully lift pan off to reveal the carmelized apples. Serve warm with cream recipe below.
Fresh Cream to serve with Tarte Tatin or Apple Pie
1 part sour cream
2 parts heavy cream
(1/4 cup powdered sugar)
Put over heat just to take
the chill off the cream. Then let sit
out overnight and it will thicken up by itself.
Once it’s thickened, add 1/4 cup powdered sugar and refrigerate! Serve cold.
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