I believe that there are a thousand and one way to prepare a tarte tatin, some will pre-bake the apples in a mixture of water and butter, others will be raw with a caramel over the top, and still others do them gently back into the butter and sugar. Personally I’m part of this last category, because that’s how I learned ! Same debate for the dough, there are fans of the puff pastry, but there are also defenders of the dough shortbread like me, but well, I think that the important thing in the story is that the tarte tatin that you are the best ! And I can say (without bragging) that this version is not that bad. The apples are tender with a good taste of caramel and butter and the dough is crisp but not too much !
Just enjoy ….
Tarte tatin with apples
Ingredients (for one pie)
- A shortbread house
- 8-10 apples a bit tart
- 150 g of sugar
- 80 g of butter
- 1 pinch of fleur de sel
Prepare a shortbread dough as shown here.
Preheat the oven to 180°.
Peel and cut the apples into quarters then put in a pan with 50 g butter and sprinkle with 50 g of sugar over the top. Sauté everything over medium heat for 8-10 minutes. Flip the apples and continue with 8-10 more minutes. Book.
Pour the rest of the sugar in the pan and made a caramel. When the caramel is ready add the rest of the butter in pieces and salt and pour the caramel in the bottom of the mold to be missed. Arrange the apples over the caramel.
Press the dough on 4 mm, cut a little larger than the mold out and put it on the apples being careful to tuck the edges of the dough.
Bake for 30 minutes.
Enjoy with a spoon of crème fraiche or a scoop of vanilla ice cream.