🇫🇷 Tarte tatin: French upside down Apple Tart (apple pie) recipe, you must try.
5.2 هزار بار بازدید -
8 ماه پیش
-
Hi, I'm Cassandre! and today
Hi, I'm Cassandre! and today I'm going to share a classic French dessert: Tarte Tatin (Upside-Down Apple tart).
Tarte Tatin, Upside-Down Apple tart is one of the most fruity French pastries, and it's comforting to know that even if the apples fall apart a little bit after being inverted, or if one or two pieces stick awkwardly to the baking mold, it doesn't diminish its deliciousness because the apples, which have been simmered in caramelized toffee and baked for half an hour or so, are the soul of the confection, and of course, the crispy crust takes it all to a whole new level.
This recipe is a bit different from the traditional way of making tartlets. Normally, you cover the apple filling with dough and bake them together. However, there are many variations of this method. Sometimes the apples are too watery, which can make it hard for the tartlets to dry out. If you bake them longer to try to make them dry out, the apple filling can become too soft and crumbly. The bottom of the tart can also easily become uneven. To reduce the risk of error, prepare the filling and the crust separately before putting them together. It makes the process easier and avoids unevenness in the crust, with no noticeable change in taste.
The apple tart is a French classic worth trying on its own, with ice cream, sour cream, or yogurt, so be sure to give it a try! 😊
📍 Our IG: Instagram: sweetdumplingofficial
📍 Our FB: Facebook: sweet.dumpling.studio
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🇮🇹 How do you make tarte tatin?
Here's how to make the upside down apple tart:
☞ Baking Mold: 6-inch round baking mold
✎ Ingredients
☞ Crust
Unsalted butter 75g
All-Purpose Flour 90g
Ice water 30g
Salt 2g
☞ Filling
Sugar 110g
Water 20g
Apples (peeled and cored) 750g, about 4 for medium size, 3 for large size
Unsalted butter 25g
Lemon juice 15g
✎ Instructions
1. Peel and seed the apples, cut into eight parts, or four if using small apples.
2. evenly sprinkle 110g of sugar and 20g of water into a saucepan, heat over medium heat, do not stir it with a spatula, wait until it melts into a liquid, swirl the pan to help mix it, wait until it appears a light amber color, then reduce the heat and continue to cook until it is a medium amber color, then turn off the heat, add the butter, you can use a spatula to mix it into a thick toffee texture.
3. add the apples and lemon juice, then turn on the heat to medium, at this time due to the temperature drop down, the caramel will become hard and lumpy, do not worry, continue to heat and slowly melt, use a spatula to gently turn the apples to get caramelized
4. after the caramel is melted, turn to medium-low heat and continue to cook for another 20~25 minutes, the apples will release water, to stew until the apples become soft, the juice becomes thicker and less, then you can turn off the heat.
5. lay the cooked caramelized apples in the baking mold, the bottom is best full and flat, do not have a small seam, as much as possible, so that each piece of apple between the close overlap, with a spatula to the surface as flat as possible compaction, and then the remaining caramel pouring in
6. Cover with aluminum foil and bake at 180°C for 15 minutes, then remove the foil and continue to bake at 180°C for another 35 minutes, then use a spatula to flatten and press the apples gently after removing them from the oven.
7. To make the crust, mix the salt and flour in a food processor, add in the chilled butter, and beat it until it resembles the gravel of cheese powder, and the texture is dry to the touch (it's better if the flour has been chilled beforehand).
8. Add ice water and beat in pulses to form a rough dough, don't beat for too long.
9. Prepare a piece of plastic wrap, put the dough directly on it, simple shape, no need to knead, and refrigerate for at least 30 minutes.
10. Sprinkle some dry flour on the tabletop and roll out the dough to a thickness of 0.4 centimeters and cut into 7-inch rounds.
11. Transfer the 7-inch dough to a baking sheet, make holes in the top with a fork, and bake in a preheated oven at 180°C for 35 minutes; let cool completely.
12. boil a pot of hot water to soften the caramel in the baking molds for easy release, then gently press the crust onto the apples, prepare a flat plate to cover the molds, and invert them to release the molds.
13. Serve alone or with vanilla ice cream, Crème fraîche or yogurt.
-----------------------------------------------------------------------
Chapter:
00:00 Opening
00:30 ingredients
01:22 Processing apples and preparation
02:29 Making the toffee caramel apple filling
07:03 Molding and baking the caramel apple filling
09:19 How to Make and bake the tartlets
14:18 Assembling a Tarte tatin
15:04 Enjoying a French upside down Apple tart
-----------------------------------------------------------------------
#UpsideDownAppleTart
#FrenchDesserts
#tartetatin
Tarte Tatin, Upside-Down Apple tart is one of the most fruity French pastries, and it's comforting to know that even if the apples fall apart a little bit after being inverted, or if one or two pieces stick awkwardly to the baking mold, it doesn't diminish its deliciousness because the apples, which have been simmered in caramelized toffee and baked for half an hour or so, are the soul of the confection, and of course, the crispy crust takes it all to a whole new level.
This recipe is a bit different from the traditional way of making tartlets. Normally, you cover the apple filling with dough and bake them together. However, there are many variations of this method. Sometimes the apples are too watery, which can make it hard for the tartlets to dry out. If you bake them longer to try to make them dry out, the apple filling can become too soft and crumbly. The bottom of the tart can also easily become uneven. To reduce the risk of error, prepare the filling and the crust separately before putting them together. It makes the process easier and avoids unevenness in the crust, with no noticeable change in taste.
The apple tart is a French classic worth trying on its own, with ice cream, sour cream, or yogurt, so be sure to give it a try! 😊
📍 Our IG: Instagram: sweetdumplingofficial
📍 Our FB: Facebook: sweet.dumpling.studio
---------------------------------
🇮🇹 How do you make tarte tatin?
Here's how to make the upside down apple tart:
☞ Baking Mold: 6-inch round baking mold
✎ Ingredients
☞ Crust
Unsalted butter 75g
All-Purpose Flour 90g
Ice water 30g
Salt 2g
☞ Filling
Sugar 110g
Water 20g
Apples (peeled and cored) 750g, about 4 for medium size, 3 for large size
Unsalted butter 25g
Lemon juice 15g
✎ Instructions
1. Peel and seed the apples, cut into eight parts, or four if using small apples.
2. evenly sprinkle 110g of sugar and 20g of water into a saucepan, heat over medium heat, do not stir it with a spatula, wait until it melts into a liquid, swirl the pan to help mix it, wait until it appears a light amber color, then reduce the heat and continue to cook until it is a medium amber color, then turn off the heat, add the butter, you can use a spatula to mix it into a thick toffee texture.
3. add the apples and lemon juice, then turn on the heat to medium, at this time due to the temperature drop down, the caramel will become hard and lumpy, do not worry, continue to heat and slowly melt, use a spatula to gently turn the apples to get caramelized
4. after the caramel is melted, turn to medium-low heat and continue to cook for another 20~25 minutes, the apples will release water, to stew until the apples become soft, the juice becomes thicker and less, then you can turn off the heat.
5. lay the cooked caramelized apples in the baking mold, the bottom is best full and flat, do not have a small seam, as much as possible, so that each piece of apple between the close overlap, with a spatula to the surface as flat as possible compaction, and then the remaining caramel pouring in
6. Cover with aluminum foil and bake at 180°C for 15 minutes, then remove the foil and continue to bake at 180°C for another 35 minutes, then use a spatula to flatten and press the apples gently after removing them from the oven.
7. To make the crust, mix the salt and flour in a food processor, add in the chilled butter, and beat it until it resembles the gravel of cheese powder, and the texture is dry to the touch (it's better if the flour has been chilled beforehand).
8. Add ice water and beat in pulses to form a rough dough, don't beat for too long.
9. Prepare a piece of plastic wrap, put the dough directly on it, simple shape, no need to knead, and refrigerate for at least 30 minutes.
10. Sprinkle some dry flour on the tabletop and roll out the dough to a thickness of 0.4 centimeters and cut into 7-inch rounds.
11. Transfer the 7-inch dough to a baking sheet, make holes in the top with a fork, and bake in a preheated oven at 180°C for 35 minutes; let cool completely.
12. boil a pot of hot water to soften the caramel in the baking molds for easy release, then gently press the crust onto the apples, prepare a flat plate to cover the molds, and invert them to release the molds.
13. Serve alone or with vanilla ice cream, Crème fraîche or yogurt.
-----------------------------------------------------------------------
Chapter:
00:00 Opening
00:30 ingredients
01:22 Processing apples and preparation
02:29 Making the toffee caramel apple filling
07:03 Molding and baking the caramel apple filling
09:19 How to Make and bake the tartlets
14:18 Assembling a Tarte tatin
15:04 Enjoying a French upside down Apple tart
-----------------------------------------------------------------------
#UpsideDownAppleTart
#FrenchDesserts
#tartetatin
8 ماه پیش
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