Tarte Tatin Classic

The tarte Tatin is a grand classic of French Gastronomy.

The legend says that the sisters Stephanie and Caroline Tatin had a restaurant in Sologne (center north of France), from 1847 to 1911. It still exist today and it is called "Hotel-Restaurant Tatin".
One time, while they were serving meals to hunters, one of the sister let her apple pie burn by mistake. She decided to add some crust and to put it back in the oven. 
The hunters loved that tart and it was renamed Tarte Tatin.

Later, in 1926 the tart was proposed in a famous restaurant and called "La tarte des demoiselles Tatin".

In every good French restaurant, you will find on the dessert carte, a slice of Tatin tart.
It is excellent to serve it with a cup of sour cream and some mint leaves and a glass of cider.

Let me share this delicious recipe with you !

Ingredients :

- 250 gr of sablé dough ( 150 gr of butter, 1 egg, 300 gr of flour, 2 table spoon of water, 1 pinch of salt) or of brisé dough.

- 120 gr of brown sugar

- 50 gr of butter

- 1,3 kg of golden apples

Preparation of the sablé dough :

- Cut the butter into pieces until it softens.

- Whisk the egg in a little bol.

- In a large bol, put the flour, add the salt, drop the egg and the butter in the center. Pour the cold water and knead well.

- form a bol with the dough and envelop it in plastic wrap, place it for 1 hour in the fridge.

Preparation of the mixture Tatin :

- Peal the apples and empty them. Cut them into quarter.

- Put 100 gr of sugar in a baking pan with 2 tablespoon of water for caramel. Add the butter and mix all the ingredients together.

- Preheat the oven at 200ºC / 390º F

- Place the apple in the pan face in the caramel and place them tight.

- Bake them for 40 to 45 minutes in the oven.

- Spread the dough in 3 mm high and a little larger than the pan. Place it in the fridge for 30 minutes.

- Take the apples out of the oven and let them cool down.

- Spread the dough on top of the apples.

- Bake it all fot 30 to 35 minutes and let the tart cool down before you take it out of the pan.

Trick : 

You can sprinkle cinamon on top of the apples.

Others like to flambé the tart with Calvados.

We will revisit this dish later because it exist a lot a variation of this tart, some of them are salted.