Apple Tart Tatin
Discover the delightful flavors of the classic Apple Tart Tatin. Following the footsteps of the Apricot Tart Tatin, this apple variation is nothing short of spectacular. With its perfectly caramelized apples paired with a soft, tender crust, this dessert is a testament to simplicity and elegance in baking. Not only is it visually appealing, but its quick and straightforward preparation makes it a favorite.
Whether you opt for homemade tender dough or a time-saving store-bought puff pastry, the outcome is always a crowd-pleaser. Embark on this baking adventure and let the sweet and tender combination of apples and pastry win you over.
Combine flour, cold butter, egg yolk, 40g of sugar, sour cream, and salt in a blender.
Alternatively, you can mix by hand.
Blend until the ingredients are well incorporated.
Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
In a round, non-removable bottom pan (26-28 cm diameter), dissolve the sugar with 1 tablespoon of water over low heat.
Watch as the water evaporates slightly.
Carefully caramelize the sugar, stirring periodically for an even consistency. Aim for a light caramel color to avoid bitterness.
Stir in 1 tablespoon of butter until the caramel is smooth.
Ensure the caramel is evenly spread across the bottom of the pan.
Peel and thickly slice the apples. Arrange them in the caramel-coated pan, optionally sprinkling with cinnamon.
Roll the dough to fit the diameter of the pan and lay it over the apples, gently pressing down the edges.
Bake in a preheated oven at 180°C (356°F) for 30-35 minutes until the dough is lightly browned.
Loosen the tart edges with a knife, then invert onto a plate while still hot. Allow to cool.
Serve as is or with a scoop of ice cream or vanilla cream.
Enjoy!
