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Tatin Tart - La Gourmandista
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Tarte Tatin

Tatin Tart

Viviana Alvarez
A tart that everyone loves and which sometimes we can think it's very difficult to prepare. However, one needs time and patience. That's all!
Imprimir/Print/Imprimez Pin
Prep Time 20 minutes
Cook Time 50 minutes
Resting time 1 hour 10 minutes
Total Time 2 hours 20 minutes
Course Dessert
Cuisine French
Servings 8
Calories 486 kcal

Utensilios/Equipment/Ustentsiles

  • Big Bowl
  • Whisk
  • Spatula
  • 2 Forks
  • 2 Small bowls
  • Plastic wrap
  • Cast Iron Pan or Tatin Mold
  • Peeler
  • Rolling Pin
  • Wooden spoon

Ingredientes/Ingredients/Ingrédients
 

For the apple topping:

  • 1 Kg golden apples
  • 200 g granulated sugar
  • 100 g butter

For the short pastry:

  • 100 g butter
  • 1 g salt
  • 75 g powdered sugar
  • 220 g All-Purpose flour
  • 2 g baking powder
  • 1 egg

Preparación/To Prepare/Préparation
 

  • Beginning with the dough ingredients, melt the butter in a Bain Marie while whisking. Once melted, take out of the Bain Marie and add the salt, integrate it, and then the powdered sugar. Incorporate again.
  • Then, add the flour as its being sifted and incorporate it little by little. Let the dough start being formed.
  • Change the whisk for a spatula.
  • Incorporate the baking powder.
  • Separately, and with the help of a fork, whisk the egg and add it to the dough.
  • Mix until a homogeneous dough ball is obtained.
  • Flatten it a little, wrap it in self-adhesive film, and let it to rest at least 30 minutes in the fridge.
  • In the meantime, the caramelized apples are to te prepared. Begin by peeling the apples, take the core out and cut it in quarters. Then, in a cast-iron pan or a tatin mold that can go in the oven but can also be used on the stovetop, add the sugar at a high heat, and when golden brown and bubbling, add the butter, mix it with the sugar with the help of a wooden spoon. Once the butter has melted, add the apples and let them cook for around 20 minutes at a medium heat. Be very careful that the caramel doesn’t burn. Moisten the apples with the caramelized butter for them to start taking on the color. Once ready, set aside and distribute the apples in one sole uniform layer. Let it rest for an hour in the refrigerator.
  • Once both preparations are well rested we can put the tart together. For this, the first thing to do is to flatten evenly the dough looking for it to be a little over 1 inch thick. Cover the complete surface of the pan. Make a few holes by poking the dough with a fork tenderly.
  • Put in a preheated oven at 180 °C or 350 °F until the dough is crispy and well-colored. Once ready, let it rest until warm and then turn it upside down to a tray.

Notas/Notes

Preheated oven to 180°C or 350 °F.