The famous inverted pie Tarte Tatin

Servings: 4 Cooking time: 1 hour 30 minutes


Tarte Tatin - it's an inverted apple pie,which, thanks to the French confectioners, became a legend and one of the most famous French national dessert, although preparing pretty simple.

I have the impression that just applesdesigned to be tasty filling for a variety of baking (for example, check out this recipe for apple pie in the oven, or this one). And today's recipe, which I offer you, once again proves it. Moreover, this year is already ripe apples, rich in taste and aroma. So take advantage of this opportunity is essential.

As for the cake, his story - a vivid example of how people are able to turn the supposedly inevitable fiasco in brilliant victory.

Legend has it that the recipe for the pie tartTatin appeared accidental. It was first prepared in 1880 at the "Tatin" in the town of Lamotte-Beuvron, which lies 160 km south of Paris. The hotel was run by two sisters, Stéphanie and Caroline Tatin. It Stefania, which for the most part prepared for the guests of the hotel, is the author of the famous French apple pie.

One day, she began to doTraditional apple pie, but being too busy working, leaving the apples with butter and sugar languish too long. The poor woman just forgot about them, and remembered only when I felt the smell of burn in the pan of apples. Trying to save the dish, she quickly covered caramelized apples test and put the pan in the oven. After the finished cake was overturned on a dish, she was surprised to find that scorched the apples with the sugar found a unique aroma and flavor, and the hotel guests appreciated the dessert.

Tart Tatin was the signature dish of the hotel. Although the sisters did not set a goal to create a "signature dish", they never wrote cookbooks and never published his recipe (they do not even call it Tarte Tatin), the cake was destined to become famous.

This simple tart apples just overgrownlegends. One of them says that the owner of the famous Paris restaurant "Maxim" Vodable Louis used to hunt in the vicinity of the town of Lamotte-Beuvron. Once he found a small hotel run by two elderly ladies, where he was handed a wonderful dessert, the taste of which he had just slain. The famous restaurateur tried to find Tatin pie recipe in the kitchen but places him in this was refused.

Then the restless Louis Vodable hired the sisters inas a gardener. And though after he was fired three days (when it became clear that the "gardener" could barely put cabbage), that it was enough to penetrate the secrets of the kitchen. Restaurateur brought the recipe to Paris and began to prepare the cake in the restaurant "Maxim" called "Tarte Tatin Mademoiselle."

In fact, Mr. Vodable was born in 1902year, the owners of "Maxim" Vodable family began in 1932, and the Tatin sisters sold their business in 1906, and died in 1911 and 1917. Nevertheless, such a beautiful legend persists, and many believe its true. And all because the Tarte Tatin - a really great cake, very tasty and popular in many countries already.

I think that these stories will inspire you in your own victory, and in the meantime let's start cooking.

Ingredients for a "famous inverted pie Tarte Tatin":

For the dough

  • 250 g flour;
  • 150 g butter;
  • 50 g of powdered sugar;
  • 1 egg.

For filling

  • 150 g of sugar;
  • 2 tbsp. spoons of water;
  • 500 g apples;
  • 50 g of butter.

The recipe for "The Famous inverted pie Tarte Tatin":

Prepare the dough for the pie Tarte Tatin

First of all start to make the dough. To do this, mix the ingredients for the dough in a food processor or with a spoon in a deep bowl. But do not overdo it. Stop needed if the dough is smooth. to test oil must be cold and pre-diced. </ P>

In the end, you can knead the dough and hands. This is as you prefer. Technology - for dough: first put the butter into the flour and chop with a knife. Then grind the flour by hand with oil. At the end add the lightly beaten egg and powdered sugar.
Then make a loaf of dough, wrap in plastic wrap and expose to the cold. While the dough is cooled, begin the stuffing.

Cut the apples for pie Tatin

Apples clean peeled and cut into thin slices - the thinner, the better.
The next stage - the preparation of caramel. In a frying pan over low heat, melt the butter, sprinkle with sugar, then add a couple of tablespoons of water. Top with an even layer of apples. </ P>

Prepare caramelized apple pie Tarte Tatin

Once the sugar is completely dissolved, increaseheat to medium. Cook, stirring almost apples, as long as the caramel will not become rich brown color, but make sure that it is not burnt (on average 18-20 minutes).</ P>

The finished caramel apples Put into shapebaking, do it quickly, because the weight will begin to solidify. Suitable any circular shape with a diameter 23-25 ​​centimeters. This may be a non-stick form, or a form of silicone. I cook directly in the pan.

Cover the filling test

We take out the dough from the refrigerator and roll out inflat circle, a little more than the size of the form. We shift the dough into the mold and was equal to the edges so that the dough covered all the stuffing. Still it is necessary to pierce the dough with a knife or fork a few times - not to peel swelled bubbles during baking.</ P>

Bake Apple Tart Tatin in the oven

Bake in oven for 40 minutes at a temperature of 200 gr.S. After the cake bake, leave it in the oven for another 5 minutes.
Serve Apple Tarte Tatin with cream or ice cream (it will be very useful), cut it into slices like a regular round cake.
Bon Appetit!</ P>
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