Recipe Tarte tatin : Practical and Delicious

Recipe Tarte tatin : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Tarte tatin. You are currently reading Recipe Tarte tatin : Practical and Delicious. This recipe is the creation of the chef Leanne Kitchen. Recipe Tarte tatin requires 20m, cook 1h and serve 6. Caution: allergy Contains gluten, milk, egg, wheat and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Who knew an upside-down accident could be this good? This easy French classic takes sticky caramelised apples and buttery pastry to new heights.

Ingredients:

8 Ingredients

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  5 large granny smith apples
  
  
  


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  75g unsalted butter, chopped
  
  
  


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  165g (3/4 cup) caster sugar
  
  
  


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  Creme fraiche (see note) or vanilla ice-cream, to serve
  
  
  



• Shortcrust pastry



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  225g (1 1/2 cups) plain flour
  
  
  


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  2 tbsp caster sugar
  
  
  


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  125g unsalted butter, chilled, chopped
  
  
  


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  1 egg, lightly beaten
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  To make pastry, combine flour and sugar in a bowl. Add butter, then, using your fingertips, rub into flour and sugar until mixture resembles breadcrumbs. Make a well in the centre, then add egg and 2 teaspoons iced water. Using a dinner knife, combine until a rough dough forms, then, using your hands, bring together until it forms a ball. Shape into a disc and wrap in plastic wrap. Refrigerate for 30 minutes or until firm.
  
  
  


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  Step 2
  
  
  
  
  Meanwhile, peel each apple and cut in half, then cut each half into 3 wedges and cut out the core.
  
  
  


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  Step 3
  
  
  
  
  Place butter and sugar in cast-iron frying pan over low–medium heat. Cook, swirling pan occasionally, for 5 minutes or until butter melts and mixture is bubbling. Remove from heat and place apple wedges in 2 neat, concentric, tight-fitting circles over base of pan (don’t worry if the sugar looks crystallised in the pan). Return pan to medium heat and cook for 15 minutes or until bases of apples are golden. Remove pan from heat and cool for 10 minutes.
  
  
  


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  Step 4
  
  
  
  
  Preheat oven to 180C. Roll out pastry on a lightly floured surface to an approximate 30cm round. Using a large bowl or plate as a guide, trim to a 27cm round. Place pastry over cooled apples, then, using a dinner knife, gently push around apples, down inside of pan. Bake for 40 minutes or until pastry is deep golden and apple mixture is bubbling.
  
  
  


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  Step 5
  
  
  
  
  Cool in pan for 10 minutes, then turn out onto a large plate. Serve warm or at room temperature with creme fraiche or vanilla ice-cream.
  
  
  

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