TARTE TATIN
This really famous cake was first created by accident at the Hotel Tatin in France in the 1880s. The hotel was run by two sisters Stéphanie and Caroline Tatin who gave name to the tart.
I usually serve it as a desserts with some homemade icecream as a side. The original version is made with apples but is delicious also with pears.
Prepare “pasta brisè”: 200gr flour, 100gr melted butter, 60gr water and salt. Pour in a bowl all the ingredients knead quickly then let sit in fridge for about half an hour. Peel 4 big apples, cut in 8 pieces each and put aside.
Cover the bottom of a baking pan with sugar, then let candy. Out of the stove add the apples, splinkle with sugar, cinnamon and some butter flakes.
Stretch pasta brisè using a rolling pin and roll over the apples soldering well the sides. Bake in pre-heaten oven 180° for about half an hour. Roll over in a tray when the cake is still warm. Rolling over when it is cold could make the cake break.
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