Sunday, 19 February 2012

Tarte Tatin - Miracles Are Sometimes Made By Mistake

  Ever since my friend Larry Jasse served the most perfect Tarte Tartin for dessert in 
         December I have been completely hooked.
         That is, making and eating a Tarte Tatin every weekend. 

       The very first Tarte Tatin was first created by accident at the Hotel Tatin in France in the late 19 Century
The hotel owner Stéphanie Tatin, who did most of the cooking, was making a traditional apple pie but left the apples cooking in butter and sugar for too long. Trying to rescue the pie she added the pastry base on top and completed in the oven. It became an immediate success.

A classic recipe will serve 4 to 6 slices. 
Start with making the crust:
You would need; 100 gr Butter,  2,5 dl Flour,  2 tablespoon Icing sugar, 1 tablespoon Water 
Mix butter, sugar and flour to an even crust and add the water in the end. Leave it on the side for a moment.
Peel 1 kg Apples and cut them into four pieces, eliminating the seeds.
Next step:
Heat a cast-iron pan with 120gr Butter, 1 dl Brown sugar. When melted add the apples and move the apples around until they have taken some of the butter and sugar. Place them as the above photo at the bottom of the pan.
Cover with the crust and bake in an oven at 200° for about 20 minutes.

It will take a man to turn the Tarte around. Place a large serving dish on top and keep firm and concentrated...

I like to serve with Creme Fraise and perhaps some lovely Calvados.

It is not my character to follow recipes more than once and as I make the tarte every weekend it is always a new version and I think my new style is lighter and healthier. I use less sugar and add cinnamon and almonds to the apples before topping with the crust. 
The crust is lighter with butter ( a must ) and other kinds of flours for an alternative, like Spelt flour. It can also be less sugar in the crust. 

I think if you also make a pie every weekend you will get the hang of it....

It's fun and a perfect sweet for Sunday afternoon.

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