The fastest recipe and the tastiest of the easiest apple pie recipes. Thanks to the French for this lifesaver. Only one thing is bad in this pie - it does not lie and does not remain. Took out and ate. Right down to the last crumb. And you want to drink milk with a pie in the evening, and not with anything. )) Therefore, from the remaining scraps, we simultaneously bake bagels for the evening. I give the original Tatin's recipe and tell how I quickly make it. And at the very bottom, the history of the emergence of Tarte Tatin. #menu #baking #sweet pastries #olgrigrecept #apple pastry #hasty hand
Ingredients: for the dough, wheat flour (type 405), powdered sugar, fresh lemon zest, salt, cold butter butter, egg (size M), also, apples (for example, boskop), freshly squeezed lemon juice, powdered sugar, water, butter oils
Cooking method:
1st step 200 g plain flour (type 405) 60 g icing sugar a little fresh lemon zest 1 pinch of salt 100 grams of cold butter For the dough, pour flour into a bowl and sift into a bowl of sugar powder. Add the lemon zest and salt, cut the cold butter into pieces and knead the crumbly dough.
Step 2 1 egg (size M) Stir in the egg last. Knead the dough on a work surface until smooth, cover with foil and refrigerate for 30 minutes.
Step 3 750 g apples (eg boskop) 2 tbsp freshly squeezed lemon juice In the meantime, wash the apples, peel, core and cut into coarse wedges. Pour in lemon juice.
Step 4: Caramelize the powdered sugar with water. 125 g icing sugar 4 tbsp water Preheat oven to 180 degrees top/bottom heat (circulating air: 160 degrees). In a heatproof saucepan (Ø 26 cm) bring the powdered sugar and water to a boil, reduce the heat to medium and let caramelize thoroughly.
Step 5: Dissolve the butter in the caramel. 125 g butter Cut butter into large pieces and melt them in caramel.
Step 6: Put the apples on the caramel. Roll the apple slices into the pan until the bottom is completely covered. Roll out the shortbread dough into a circle with a diameter of 26 cm and put on slices of apples.
Step 7 Prick several times with a fork. Bake in preheated oven for about 40 minutes. Let the pan cool for 10 minutes after baking. Tarte Tatin should not be completely cool so that it can be easily removed from the pan.
Step 8: Flip the Cake Cover the cake pan with a cake plate and flip the tart over. Let cool again, then serve the cake warm. The recipe is for about 12 pieces. Our Tip Fruit Options You can also make Tarte Tatin with quince, apricots or pears. The cake tastes best warm with a little vanilla cream or ice cream.
My a la Tatin, I put butter on the bottom of the mold, spread the apples, sprinkle with sugar and cinnamon, cover with puff pastry and put on the lowest shelf of the oven. The oven is preheated to 200 degrees C. During the baking process, the temperature at the bottom is sufficient and the apples caramelize wonderfully!
From the side residues, I cut out triangles, in which I wrap apple slices, sprinkle with cinnamon and granulated sugar and also bake.
The History of Tarte Tatin We owe the classic Tarte Tatin to an accident in the kitchen of a French provincial restaurant. Having conquered French gastronomy, he became famous throughout European cuisine. To get to the birthplaces of Tarte Tatin, one has to cross the Loire River 100 km south of Paris at Orléans. After another 38 km to the south, you will reach the calm provincial town of Lamotte-Bevron.
In a small town of about 4,500 people, sisters Stephanie and Caroline Taten inherited a small hotel and restaurant from their father over 100 years ago. It was close to the station of the newly built railway link to Paris. A large number of Parisian hunters who come here for the weekend met with the sisters for a hearty meal at their Hôtel Tatin et Terminus. While Sister Caroline took care of the maintenance, Sister Stephanie organized in the kitchen.
In the hustle and bustle of a big meal, this nasty incident happened: Stephanie laid the apples without dough in layers in a baking dish, forgetting about the bottom layer. There are several other versions of why this happened. It is said that Stephanie was a little silly and quickly distracted due to stress in the kitchen, so she forgot about the bottom cake. Another version says that the cooked apple pie fell out of the mold and was simply stacked upside down in layers back into the mold.
A third version claims that the Tatin sisters did not have an oven at all, and they deliberately baked their cake upside down on the stove under a metal hood. The latest version is incredible. According to guide Michel, the old stove stands proudly in the bar of the Tatin Hotel-Restaurant (5, Av. de Vierzon, 41600 Lamotte-Beuvron), which still exists today.