What could be better than a good tart tatin for tea time ? The great thing about this tart is that you can twist it to your liking. It's up to you: use the fruit that appeals to you the most. Add ice cream, custard, or a whipped cream. Indulge yourself, this recipe is super simple and totally kid-friendly.
This recipe is for 6 people
Time required : 40 min
Baking time : 20 - 25 min
Resting time : 3 h
DIRECTIONS
Puff pastry :
140 g butter (1)
55 g flour (1)
53 g water
1 g white vinegar
5 g salt
42 g butter (2)
130 g flour (2)
Mix soft butter (1) with flour (1).
Spread the mixture in a plastic film. Make sure the butter has a rectangular shape with an even thickness. Keep it in the fridge until use.
In a mixing bowl, pour the water, vinegar and salt. Add soft butter (2), flour (2) and mix with a spatula. Knead the dough until it forms a ball.
Film the dough in a rectangular shape (as for the butter) and let the dough chill in the fridge for 1h.
After 1h of resting time, roll out the butter so that it is twice as big as the dough.
Form a ‘sandwich’ with one layer of butter on top, one layer of dough in mid, and the second layer of butter at the bottom. The dough should be completely covered by butter. This is what we call an inverted puff pastry.
Check the texture of the butter and the dough, they must have the same consistency. Sprinkle flour on the work surface to prevent the dough from sticking to it.
Roll out the dough into a long rectangle shape to a thickness of 3mm.
For the double turn : close one end on itself and then fold the other end back to the same level. Then fold the dough in half. Film the dough and keep it in your fridge for 1h. Repeat this process 2 times.
Roll out the puff pastry to a thickness of 2 mm. Cut a circle using your mould for the base of your tart.
Keep your puff pastry in the freezer until use. Take the dough out of the freezer 10 minutes before baking so that it thaws slightly.
Caramelized apples :
3 apples
20 g butter
30 g sugar
40 g brown sugar
10 g water
vanilla pod (optional)
Peel apples and cut them into small quarters
In a saucepan (with only water), poach the apples for 5 minutes.
Melt the butter and add vanilla pods in a frying pan. Fry the apples in this vanilla butter until apples are well coated.
When the apples are semi-cooked, remove them from the frying pan and make a caramel.
You don’t need to wash the frying pan. I suggest you to directly pour your sugar and water in it, with the rest of vanilla seeds, so it add flavours to your caramel.
Let the sugar melt at medium heat. Do not stir before the sugar melts.
Add the butter and mix until the caramel is homogenous.
Pour the caramel in your mould (you can put a layer of parchment paper to avoid apples sticking to the mould).
Place the apple quarter on top of your caramel in a rosette shape. Avoid gaps as much as possible.
Cover the apples with your puff pastry and bake it for 20 to 25 min at 180°C/356°F
When the tart is lukewarm, turn it over so the puff pastry is at the bottom. Be careful, the caramel will surely flow. I suggest you turn your tart over on a shelf.
You can add vanilla ice cream or whipped cream if you want
Now that you know how to make this Tart Tatin, please tag me on Instagram to show me your creation (@theparisbest_baking). I would be so glad to give you my feedback and share it with the community !
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Lea from The Paris-Best