You probably know the different stories about the tart tatin. The sisters Tatin who lived 200km south of Paris made this tart once by mistake having cooked the apple to much and decided to put the pastry on top. When they turned down the applie pie, they have realised suddenly that the tart was beautiful and their customers loved it.
It isn’t difficult to make, you just to find the right balance between a well colored caramel and not cooking the apple too much so that they keep their beautiful shapes.
- 300g of sugar
- 1kg of apple (more or less, depends on your mold size)
- 150g of butter
- 1 brisée or sugar pastry
- In a mold that can go in the oven after, melt the sugar in order to make a caramel sauce.
- When the sugar starts to slightly get brown, put the apple cut in half straight up and very well organised. Think about it when you will turn over, they need a perfect alignment. Make sure to force the apple in, they should not move or slip
- Cook the apple for 10mn
- Some people turn the apple down, I don’t.
- Add the pastry on top and make sure that you fold the border in so that the caramel doesn’t get away when in the oven
- Cook in the oven for 40mn until the crust is gold cook.
- Turn upside down the tart when it’s still hot to avoid the carmel to stick, be very careful doing so as the caramel will escape while you turn it over.