TARTE TATIN English version

Tarte Tatin
The tarte Tatin recipe is a classic of French cuisine. Various versions are often served in restaurants. Chefs regularly offer their own recipe on their menus.
Tarte Tatin originated in the late nineteenth century in a hotel restaurant, run by two sisters in Lamotte-Beuvron in Sologne the heart of France in the Loir et Cher. Stephanie and Caroline Tatin invented by luck the famous tarte. The tarte cooked too quickly on top 
so one of the sisters decided to flip it over by putting the dough on top with caramelized apples now below. She put the tarte in the oven to finish cooking. It was a great success and the tarte is now named for the Tatin sisters!

Ingredients for 6-8 persons:

8 – 10 apples
½ cup of sugar
¼ cup of butter
1 short crust (pate “brisée”)


Preheat oven 400ºF (200ºC).
Peel, core and cut the apples into quarters.
In a pie pan heat up the sugar and butter to obtain a golden caramel monitoring the cooking. When the sugar is caramelized (light brown color) remove from heat and put the apples rounded side first and then cut face.
Cover the apples with the pastry and bake for 45 minutes. 
Serve warm with sour cream or vanilla ice cream.
La Tarte Tatin

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