Tarte tatin with apples and salted butter caramel Tourisme Dessert Eng

Ingrédients

shortcrust pastry :
– 250 g (0.5 lb) of flour
– 125 g (0.27 lb) of butter
– 25 g (0.05 lb) of white sugar (if necessary)
– 1 egg yolk
– 50 ml (1.6 oz) of water
– 1 pinch of salt
– 1 to 1,5 kg (2.2 to 3.3 lb) of apples (golden or reinette : about 1 apple/ person)

Caramel :
– 100 g (0.2 lb) of white sugar
– 50 g (0.1 lb)of half salted butter

Whipped cream :
– 25 cl (8.4 oz) of liquid sour cream
– 20 g (0.05 lb) of white sugar
– 1 tonka bean
– optional : thick sour cream and 1/2 vanilla pod

 

Étapes de la recette

1. the shortcrust pastry
– In a bowl or a robot, add the flour, the salt, the sugar and the cold butter. Use your hands or the robot to mix the ingredients together until you get a sandy texture.
– Add the egg yolks and the water, then mix until the dough forms a ball.
– Cover with the film touching the dough and reserve into the fridge.

2. Prepare the caramelized apples :
– Peel the apples and chop them in halves, taking their cores out.
– Into a frying pan, heat the powdered sugar until you get an amber colored caramel.
– Add the salted butter, the vanilla pod and the apple pieces.
– Let cook for 10/15 minutes, delicately blending with a spatula

– Preheat the oven at 180°C (81°F), rotating heat
– With a clamp or a fork, put the apples at the bottom of the mold, on the edge and squeeze them together with the caramel. Let cool down.
– Spread the dough with a rolling pin between two sheets of baking paper, and put into the fridge.
– Set down the dough on top of the apples, folding it under the apples all around the mold.
– Bring into the oven the tatin tart for 30 minutes more : the dough should be well coloured.
– Out of the oven, let cool down for about 10 minutes at room temperature and flip over on the cooking plate.

The tart must be eaten lukewarm with a quenelle of sour cream or vanilla ice cream or tonka whipped cream.