If you have not heard about tart taten before, then I will briefly tell you about it. This is a classic French dessert that is baked upside down and flipped before serving.
For the French, tart taten is like a charlotte for us, they bake with or without reason. I usually make the pie upside down towards the end of summer, during the height of the apple season. But recently I saw a recipe from the French chef Raymond Blanc, could not resist and cooked it.
I gave my wife a taste of the dessert, as she is a lover of apples in any form. The wife appreciated the recipe from the chef. In her opinion, this is 9 out of 10.
Step-by-step recipe on how to cook tart taten
Ingredients per 20 cm mold:
- Apples 6-8 pcs ~ 1 kg
- Sugar 100 g
- Butter 60 (for caramel) + 25 g (melt)
- Puff pastry 300 g
I send sugar and a small amount of water into a baking dish and melt over the fire until it becomes caramel.
Add butter at room temperature and stir until smooth. I'll leave the mold and start preparing the apples.
Red apples are best for tart taten. I have a crispy pink variety, they are tender, but dense and do not fall apart when baked.
Peel the apples, cut the cores and divide them into quarters. I spread it into the mold as tightly as possible and grease the apples with melted butter. Everything about everything took me 10 minutes.
I send the apples to bake for 30 minutes in the oven at a temperature of 180 ° C. While the apples are baking, prepare the dough.
I use store-bought puff pastry. But I am very scrupulous about it, so I buy it only with butter, no margarine or vegetable substitutes.
I roll out the dough into a layer to fit the size of the mold. I transfer it to a baking sheet and send it to the freezer for 20-30 minutes.
When the apples are baked, I take them out of the oven, cover them with a layer of dough and cut off the excess with scissors. I tuck the edges of the dough into the mold.
In the dough, I make holes for steam to escape and send it to bake for 30-40 minutes at 180 ° C.
After baking, let the cake cool completely. Then I cover with a dish in which I will serve and turn over. The cake will come out of shape on its own.
It can be served either cold or hot. But it is important to let the cake cool down after baking so that the apples are "pressed" and do not fall apart.