Tarte tatin: come fare la classica torta francese rovesciata alle mele!
10.2 هزار بار بازدید -
پارسال
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Learn how to make apple
Learn how to make apple tarte tatin following my recipe inspired by famous French chef Christophe Michalak. Discover tips and tricks for a perfect result!
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🍳 PREPARATION 🍳
00:00 - Let's start with the preparation of the shortcrust pastry. We put the cold flour from the refrigerator and the cold butter in a cutter, then blend until we obtain a sandy consistency.
00:40 - Add a pinch of salt and ice water, blend again until all the ingredients are compact. Turn the dough over on the work surface, work quickly and form a ball which you will then roll out between two sheets of parchment paper, with a diameter of about 30 cm. Put the sheet back in the fridge.
01:52 - Let's move on to apples. Core and peel them, then cut them into quarters. Cook the apples in a pot with water, sugar, vanilla and butter. Simmer for 8-10 minutes until the apples are tender but not flaky. Drain and set them aside.
03:58 - Make caramel with water and sugar in a small saucepan. When it reaches a golden color, pour it into the mold and let it cool. Arrange the apples on top of the caramel, rounded side down. Cover the apples with the shortcrust pastry, making holes in it without going beyond the pastry. Bake in a preheated static oven at 180°C for 35-40 minutes.
06:20 - Flip the freshly baked cake onto a serving plate. Once warmed, brush with apricot jam or sifted peach to make it more inviting. Now your delicious Tarte Tatin is ready to enjoy! If you liked it, try making it again at home and leave a comment to share your experience.
🍳 INGREDIENTS 🍳
Ingredients for a cake pan with a diameter of 24 cm
For the shortcrust pastry
flour 210g
butter 105g
ice water 75 g
salt 1 pinch
For apples
golden apples 1.4 kg (8 medium apples)
granulated sugar 250 g
butter 250 g
water 400 g
vanilla 2 teaspoons extract (or 2 pods)
For the caramel
granulated sugar 225 g
water 80g
For the finish
apricot jam 2 tbsp
😋 LOVE CAKES? SUBSCRIBE ➡️ https://bit.ly/LaCucinadiSonia
🍳 PREPARATION 🍳
00:00 - Let's start with the preparation of the shortcrust pastry. We put the cold flour from the refrigerator and the cold butter in a cutter, then blend until we obtain a sandy consistency.
00:40 - Add a pinch of salt and ice water, blend again until all the ingredients are compact. Turn the dough over on the work surface, work quickly and form a ball which you will then roll out between two sheets of parchment paper, with a diameter of about 30 cm. Put the sheet back in the fridge.
01:52 - Let's move on to apples. Core and peel them, then cut them into quarters. Cook the apples in a pot with water, sugar, vanilla and butter. Simmer for 8-10 minutes until the apples are tender but not flaky. Drain and set them aside.
03:58 - Make caramel with water and sugar in a small saucepan. When it reaches a golden color, pour it into the mold and let it cool. Arrange the apples on top of the caramel, rounded side down. Cover the apples with the shortcrust pastry, making holes in it without going beyond the pastry. Bake in a preheated static oven at 180°C for 35-40 minutes.
06:20 - Flip the freshly baked cake onto a serving plate. Once warmed, brush with apricot jam or sifted peach to make it more inviting. Now your delicious Tarte Tatin is ready to enjoy! If you liked it, try making it again at home and leave a comment to share your experience.
🍳 INGREDIENTS 🍳
Ingredients for a cake pan with a diameter of 24 cm
For the shortcrust pastry
flour 210g
butter 105g
ice water 75 g
salt 1 pinch
For apples
golden apples 1.4 kg (8 medium apples)
granulated sugar 250 g
butter 250 g
water 400 g
vanilla 2 teaspoons extract (or 2 pods)
For the caramel
granulated sugar 225 g
water 80g
For the finish
apricot jam 2 tbsp
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در تاریخ 1402/02/18 منتشر شده
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