Description

Tarte Tatin
Tarte Tatin (Tart Tatin) — a relatively new pie on the French market. As with any well-known French dish, Tart Tatin, of course, surrounded by the legend: the pie is a random invention by one of the Tatin sisters, who in the 19th century held in the province of the same name hotel. According to legend, the sister of the cook in a hurry got a bun in the oven "inside out& amp;quot;. It for the whole world glorified the famous Louis Vodable, owner of the iconic restaurant "Maxim". He was sent to the provincial hotel scout, who got a job there as a gardener and has ferreted out the secret. For me, the "gardener" was the Internet. The recipe is from the book of Philip Conticini I saw Nina Niksya. EN. The singularity of this Catena in caramelization of the finest Apple petals, stacked one on one in a delicate caramel syrup. Want to see how to bake a Tatin amber color with a glossy sheen...

Ingredients

  • Vanilla essence

    1 tsp

  • Water

    33 ml

  • Lemon juice

    1 tsp

  • Butter

    20 g

  • Glucose

    10 g

  • Powdered sugar

    40 g

  • Sugar

    25 g

  • Apple

    4 piece

  • Cinnamon

    2 tsp

  • Puff pastry

    1 pack

Cooking

step-0
Apples should be very thick, almost solid, and with a noticeable acidity. Peel the apples skin-on. Then grate it very finely with a mandolin, if not, then you can shave off with a potato peeler, the thickness of the slices should not exceed 1.5-2 mm.
step-1
Mix the water, sugar and glucose, put on fire and bring to a caramel amber. Form grease with oil, to the bottom pour the hot caramel. Lay the apples as the shingles on top of the caramel, filling all space without gaps.
step-2
Mix 25g sugar, 23ML of water, lemon juice and vanilla extract and heat until the sugar dissolves. Remove from heat, add butter and stir well to combine.
step-3
Pour the apples in this syrup and put the form in a preheated 350*F / 170*C/ the oven for 30-50 minutes. The author of the recipe was this warning: "the Main thing is NOT to overdo Apple block can "cook" in a jam!" And then I started: "what if Perederiy". Sat near the oven and watched closely. After 10 minutes, drain juice, but don't worry, it all is boiled. Juice Uvarov, worse now" "what if Perederiy and never will be a rainbow tint"... When the apples are ready, let them cool to room temperature. They can be prepared in advance, cover with cling film and keep in the fridge. Separately roll out the puff pastry into a thin layer with a thickness of 3-4 mm in size shape and bake until Golden brown. The dough remained crispy after baking, karamelizuem it, sprinkled with powdered sugar and cinnamon.
step-4
The finished dough Apple turn over the bar. It to be easily separated from the forms, you need to heat the bottom of the form, dropping it in hot water or directly on the stove. The caramel on the bottom will melt and the bar will pop itself out of shape. If the form is silicone, you will have no problems. And in the case of the ordinary it is better to cover it with foil.
step-5
Then for me came the most exciting moment... is to cut into pieces a La carte. I was rewarded! Amber color, rainbow sheen visible layers... Tatin made to Serve warm, so the caramel stretched and not scrunched as it.
step-6
The middle should remain lighter than the outer part of the rainbow tint to change the color from darker to lighter and must be visible to the thinnest layers of apples. It remains to try. Taste a conventional Apple with the tartness of lemon and cinnamon. Next time will try with chocolate puff pastry according to the recipe of the Stall. Recipe here: http://www.povarenok .ru/recipes/show/653 73/.
step-7
I Tart Tatin from patisserie Philippe Conticini "Patisserie of dreams". True, He is GORGEOUS!!!
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