Tarte tatin
A French cuisine classics, which was made in the 1880’s at the Hotel Tatin and became the signature dish of the hotel. It is made in classical fashion on the basis of buffy pastry, using caramelized sugar, usually apples, but also pears, plums, and other fruits.
The cake is easy to make and preparation is relatively quick.
I baked this cake for Krista’s birthday, using not classical pastry but shortcrust pastry which is fragrant, gluten and dairy-free.
Preparation time: 20 min preparation, 30 min baking
Level: easy
Serves: one cake 12-15 slices
Ingredients:
Pastry
185 g high-quality wheat flour or gluten-free flour (Mix 7)
0.25 teaspoons of sea salt
75 g of sugar
3 egg yolks
0.5 teaspoons of vanilla sugar
90 g of milk-free butter
Filling
125 g sugar
0.5 teaspoon of cinnamon
0.5 teaspoon vanilla sugar
25 g butter
6-7 Royal Gala apples
Preparation:
1. Mix flour, cold butter, egg yolks, sugar, vanilla sugar to the dough and roll it on baking sheet thin in shape and size of frying-pan
2. Peel apples and cut into four sectors, heat the oven to 200 degrees C
3. Caramelize in the heat-proof frying pan in low heat the sugar, vanilla sugar and butter until the caramel is lightly brown. Take the pan from the fire and add cinnamon. Miz well.
4. Lay apples in the pan to the caramel bottom nicely in a circular shape and cover with a dough. Using fork make some holes in the dough and place the cake to the oven and bake until the dough is light brown. Move the pan and make sure the dough is loose from the edges of the pan and the cake “moves” in the pan freely
5. Put serving platter above of the pan and turn the pan together with the platter over using fast movement. Remove the pan.
Serve immediately. This cake is good with ice-cream.
Ready !!!
