Tarte tatin

Here is the tarte tatin recipe ! This recipe is simply fabulous. The usual dough is replaced by a breton shortbread. A good buttered shortbread, very thick … And the taste of caramelized apples … It’s just wonderful.

For the Breton shortcrust:

  • 3 egg yolks
  • 130g caster sugar
  • 150g soft butter
  • 200g flour
  • 1 sachet of yeast

For the filling:

  • 5 apples
  • 100g salted butter
  • 100g sugar

Preparation of the Breton shortcrust

Whip the egg yolks and the sugar together. Add the softened butter, the flour, the salt and the yeast.  Wash your hands and knead the paste enthusiastically until smooth and consistent.

Leave it in the fridge while you prepare the apples.

Preparation of the caramelised apples

Peel the apples, remove the core and cut into 6 segments.

Put a large pan on a medium heat. Melt 50g butter and 50g sugar (if you don’t have a very large pan, you may have to do this twice). You have to cook the apple segments on both sides for at least 7 to 8 minutes for them to be properly golden and caramelised.

Once the apples are soft and impregnated with the caramel butter, you can put them in a mould.

The idea is to put them in as though you were making a normal tart, except that you haven’t put any pastry at the bottom.

Ice it with what’s left of the caramel in the pan.

Some people add more butter and sugar for cooking, but I don’t recommend it. If the apples have already taken on the butter, that’s enough for oven cooking.

Take the shortcrust pastry out of the fridge. Roll it flat.

It doesn’t matter if it’s quite thick. It will make it tastier!

Home-made shortcrust is quite fragile. It breaks easily. Ideally, roll it directly onto greaseproof paper, to make it simpler to put it on the apples.

Finally, place the pastry on the apples and press lightly.

Put in the oven for 20 minutes. The pastry should by light brown.

Leave to cool before removing from the mould and serving.

Enjoy your perfect tarte tatin with fresh cream, or vanilla ice cream.

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