Tarte Tatin Recipe – Caramel Apple Tart りんごたっぷりの本格タルトタタンの作り方

Tarte Tatin Recipe – Caramel Apple Tart りんごたっぷりの本格タルトタタンの作り方

Salut! This is Emojoie! Today, I’m going to introduce a Tarte Tatin recipe that used a lot of apples. Firstly from the dough. Put flour, unsalted butter, and a pinch of salt in a bowl. Smash butter with fingers and mix with flour. Use solid butter cooled in a fridge. Mix egg yolk and water. Gather dough together not to be kneaded. Chill plastic-wrapped dough in the refrigerator for 1 hour or more. I used Royal Gala and Pink Lady which are common apples in France. Six apples are needed for 18 cm tart mold. You have to prepare 1.5 times of the ingredients for 21 cm mold, and 2 times of the ingredients for 24 cm mold. Add water to granulated sugar, and put it over a fire to make caramel. When it gets a good color, stop the fire and add butter into it. Please be careful not to touch the caramel to burn your self. Put the apple in the pot and mix with the caramel. Add granulated sugar. Since sweetness disappears when all sugar is caramelized, the first half used for the caramel and the second half added later. Boil it for 1 hour with a low fire. Turn over the apple so that the whole parts will be uniformly colored. The apple boiled for 1 hour will look like this. Roll out the bough and cut it in the size of the mold. Put the apples in a mold without gaps. Cover the mold with the dough, and drill some holes with a kitchen knife. Bake it in an oven at 200 ℃ for 30 minutes. If you bake something in the oven, preheating is must. Even if the direction of preheating is not in the recipe, please be sure to preheat and start baking. There is no problem to remember that there is no recipe to bake without preheating. Cool the tart to room temperature, and then cool it thoroughly in a refrigerator. To make it easier to remove the tart from the mold, warm the mold with a hot towel. If you have a gas burner, you can efficiently heat the mold. It is French way to eat with crème fraîche . Crème fraîche is fermented cream and it is like a sour cream. It is not too sweet and the bitterness of caramel and the sourness of the apple match well. It is tasty. I love basking in the sun~ Oh, is it already lunchtime? I’m hungry I’m gonna to buy roast chickens

▼ Ingredients Tarte Tatin Pan 18 cm
Tarte Dough
100 g cake flour
50 g unsalted butter
Pinch of salt
1 egg yolk
20 g Water

60 g sugar (for caramel)
A little water
50 g unsalted butter
6 apples
60 g sugar

200℃ 30min

Thank you for your cooperation in translation.
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