French totem cake recipes. Tarte Tatin is a French upside-down apple pie. Apple tart made from shortcrust pastry

For the first time, my daughter Yulia and I made tarte tatin after watching the French tragicomedy Intouchables, where Driss Bassari ordered this pie in a cafe. This is a simple pastry, despite some exotic preparation, atypical for apple pies. Quite rarely, apple pies are baked in this way, for which there is an explanation and even a legend, or not a legend.

French “inside out” apple pie Tarte Tatin, often called upside-down, is prepared like a quiche pie, where fried or lightly caramelized apples in sugar and butter are placed on top of the almost finished dough. Surprisingly, there is a lot of research on the origins and variations of the tarte tatin recipe. The most believable stories - the pie is a traditional pastry for the Sologne region, Central France. And also a cute story about the sisters Caroline and Stéphanie Tatin, who at the end of the 19th century forgot to prepare the dough or spoiled it, so they simply covered the filling with another dough at the very end of cooking.

The pie can be prepared in different ways, using not only apples. You can find tarts with pears, peaches and even vegetables. Tarts are a typical French dish. The filling is laid out on shortbread dough or breeze, which is prepared without salt and sugar, or with a small amount of them. Small portioned tarts are a very common snack or dessert. Italian pie is also prepared on the basis of shortcrust pastry and can be stored frozen for quite a long time, if necessary.

It is believed that tarte tatin should contain dough laid on top of the apple filling and baked in a wood-burning oven - the apples are covered with dough. In reality, they don’t always do this, preferring the “classic” arrangement. Although, if you want, the pie can be turned over when serving. A matter of taste, nothing more. The tart is served warm with cream or whipped cream. However, for my taste, cold apple pie with tea is very tasty. You probably remember what I already told you.

Tarte Tatin requires firm apples that will retain their wedge shape when caramelized or fried. The dough for the pie is made from shortbread, brize, or any dough that is soft and crumbles.

We decided to cook the tarte tatin upside down. As it turns out, it’s not difficult and it turns out beautifully. The process of caramelizing apples is almost identical to what we did for or. Preparing the dough and filling does not take much time. If desired, you can prepare small tatin tartlets, following the principle of a large tart - it turns out perfectly.

Tarte Tatin. Step by step recipe

Ingredients (4-6 servings)

• Large firm apples 3-4 pcs
• Wheat flour 1.5 cups (195 g)
• Butter 150 g
• White sugar for dough 1 tbsp. l.
• Mixture of brown and white sugar 1 glass
• Egg 1 piece
• Salt, cinnamon, lemon zest spices

1. The dough and filling for the tarte tatin are prepared at the same time. For the filling you need large apples with firm pulp so that it does not turn into puree during cooking. Of the varieties available to us, the sweet and sour apples of Renet Simirenko and Granny Smith will work well. These are the most affordable apples we have. They are quite hard and the filling comes out great.

   Firm apples for filling

How to make apple filling

2. Peel and seed the apples. Cut each apple into 4-6 slices, depending on size. To bake the tart, you will need a round pan with a high side. Usually, when such pies are baked, they use metal molds similar to those in which they are baked. It turned out that it is convenient to cook in silicone molds of a suitable size.

   Peel the apples and cut them into large slices

3. It’s worth trying on how many apple slices will fit in the mold if they are placed close to each other in one layer. The rest of the slices can be eaten or saved for portioned tartlets. We fit slices of three apples, cut into four parts, into a mold with a diameter of 26 cm.

   Try on the number of apple slices to match your shape

4. In a frying pan, mix 50 grams of butter, a glass of sugar - half brown and white, the zest of half a lemon and 1 tsp. cinnamon and a pinch of salt. Place the frying pan on low heat and stir with a wooden spatula. The butter will heat up and mix with the other ingredients to form a liquid hot caramel. Let the mixture simmer briefly until the sugar is completely dissolved.

   Mix all ingredients for caramel and heat

5. Place peeled apples into the caramel and simmer them for 20 minutes over low heat, turning occasionally with a fork. If the apples are firm, they will retain their shape. The apples for the pie filling are ready when they can be easily and effortlessly pierced with a knife. By the way, the caramel is very hot, be careful.

   Stew apples in caramel until soft

How to prepare the dough

6. Tarte tatin is baked with shortcrust pastry, which is easy and quick to prepare. No added water or milk, with a minimum of sugar. Place the sifted flour in a bowl, add 1 tbsp. l. sugar and egg yolk, having previously separated it from the white. Add 100 grams of softened butter - it is better not to heat it, but take it out of the refrigerator in advance and leave it at room temperature.

   Mix flour, butter and egg yolk for dough

7. Using a fork, thoroughly mash all the ingredients to form a loose, dry mixture. Next, knead the mixture with your hands, compacting it and achieving maximum homogeneity. Gradually the crumbs will disappear and the shortbread dough will become homogeneous. Do not knead the dough for a long time, as the heat from your hands will melt the butter. Roll the dough into a ball and wrap in film. You don’t have to put it in the refrigerator, as is done with dough for.

   Shortbread dough ready for baking

How to cook tarte tatin

8. Grease the chosen pie pan with a small amount of butter. Arrange the caramelized apple slices as planned during preparation. It is better to arrange the apples in a circle, distributing them tightly along the side, and then place the remaining slices in the middle. This way, all the apples will be spread evenly in one layer over the entire area. Drizzle all the remaining caramel over the apples.

   Arrange the apples in the mold and pour over the caramel.

9. Roll out the dough into a circle with a diameter slightly larger than the mold - literally 2-3 cm. By the way, it is better to do this not with a rolling pin, but to splash the dough with your palms on a table dusted with flour. Cover the apples laid out in the mold with dough and fold the edge inside the mold so that the dough is between the apples and the side approximately half the height of the mold. Prick the dough with a fork so that the steam does not deform it during baking.

   Cover the filling with dough and prick with a fork.

10. Place the mold in an oven preheated to 190-200 degrees. Typically the cake takes more than 30 minutes to bake. You should be guided by the readiness of the dough that covers the filling. When the dough begins to brown a little, the pie is guaranteed to be ready. Remove the pan from the oven and let the cake cool slightly.

    Bake the pie until the dough is ready

11. Next, transfer the tart to a large plate. The filling most likely contains liquid caramel, which flows and can cause burns. Cover the pie pan with a plate and turn it over. The cake will fall out of the pan onto the plate. If a little liquid leaks out, this is normal. The finished pie looks like a small pizza with a thick layer of dark amber apple filling.

    Ready-made apple pie tarte tatin

How to serve the pie

12. Carefully, without applying force, cut the apple pie into pieces - the amount you want. It is better to do this with the edge of a knife, so the shortbread dough crumbles and breaks less. Place pieces of pie on dessert plates. If desired, you can serve the apple pie with whipped cream or cream. Cooled pie goes well with

Apple pie Tarte Tatin is one of the symbols of French cooking and is one of the ten most popular desserts in this country. The pie is prepared from the simplest, most accessible and cheap ingredients, and is prepared quite quickly and with consistently excellent results.

Yeast-free puff pastry (ready)

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Apple filling:

1 kg. sweet and sour apples

30 gr. butter

1 cup of sugar

zest of 1 small lemon

ground cinnamon

ground nutmeg (optional)

PREPARATION:

For the filling of Tarte Tatin, sweet and sour apples are best suited, which during the cooking process will slightly contrast with the sugar caramel and add a special piquancy to the pie.

Wash the apples, wipe them with a napkin, and then peel them. Cut each apple into four parts. It is most convenient to cut out the seed pods along with the seeds and stalks from the quarters. Then cut the quarters into 3 or 4 more slices (this depends on the size of the apples). The thickness of the apple slices should be like orange slices.

Place the chopped apples on the bottom of the pan. We lay the slices in a pigtail around the circumference, tightly, with mutual overlap, so that after cooking they form an even layer of equal thickness.

Sprinkle the apples laid out in the mold with lemon zest, which we remove from the fruit using a fine grater. Don’t forget to wash the lemon well first and scald it with boiling water, this will get rid of the wax that is used to treat the fruit for better preservation.

After the lemon zest, sprinkle the apples generously with cinnamon; if desired, you can lightly sprinkle with grated nutmeg. To soften the filling, place pieces of butter on the apple layer.

Next, fill the apple filling with sugar caramel. We make caramel in the same way as the candies we all made as children. Place a small frying pan over medium heat. When the frying pan is properly heated, we slowly begin to pour granulated sugar onto it.

Attention! The amount of sugar should be adjusted depending on the sweetness of the apples. If the apples are sweet, then add less sugar.

When the sugar begins to melt, add a new portion, and then another and another. In this way, we constantly increase the volume of melted sugar, but at the same time do not allow it to boil. The caramel should be constantly stirred with a spatula. If the caramel boils, it is a disaster; it will immediately darken and become bitter and unsuitable for the pie. If this happens, throw away the spoiled product without regret and start making caramel again.

As soon as all the sugar has melted, quickly (so that the mass does not have time to thicken) pour the caramel onto the apples, while trying to evenly distribute the caramel over the entire area. It is at this very moment that you will feel the first fragrant wave of Tatin. Hot caramel will make apples, cinnamon and nutmeg smell fragrant and excite your culinary fantasies.

Next step: take out the dough, sprinkle the table with flour and roll out the cake about a centimeter larger than the diameter of your baking dish.

We cover the apples with dough, bend the edge of the cake inside the mold, thereby forming a kind of plate in which the apple filling will lie. After this, use a fork or knife to pierce the dough all over the entire surface of the cake. These holes are necessary for the release of hot steam during baking; they will protect our Tatin pie from swelling and tearing.

Place the pie in a well-heated oven. Bake the Tarte Tatin for 40-45 minutes at 200°C. Even if the dough is prepared earlier, it is not advisable to reduce the baking time, since the apples may not have time to caramelize. Therefore, if you notice that the cake is already very browned, cover the pan with a piece of foil and continue baking. Just remember to make a few small holes in the foil so that steam can escape freely.

We take the fragrant Tatin out of the oven, let it cool and only then remove it from the mold.

The fact is that after baking the mold is full of hot apple juice. And as you know, Tarte Tatin is an upside-down pie. This means that it is baked upside down, in other words, the apples that are now at the bottom of the pan are the top of the finished pie, and the shortbread is its bottom. But if you immediately turn the hot pie over, the hot caramel will immediately drip onto the crust, and the surface of the pie will remain without the slightest hint of caramel. In addition, excess liquid will make the cake soggy. Therefore, we must be patient and wait.

To turn the Tarte Tatin over, cover the pan with a dish and turn the entire structure over. Carefully remove the form.

As often happens, a culinary mistake turned into a discovery and discovery in the baking craft. Once, in the small French town of Lamothe-Beuvron, one of the Tatin sisters forgot to put the dough on the bottom of the mold and put in the filling first - then it was apples in burnt sugar or caramel. The savvy person took a chance, stretched the cake over the apple slices and sent the workpiece into the oven. As a result, the guests were served an “inside out” pie, also known as an upside-down pie. The unusual dessert was to the taste of those gathered; over time, the recipe was repeated many times, and thanks to a visiting restaurateur, it was included in the menu of the Parisian “Maxim” itself.

Now “Tarte Tatin” is found everywhere: with pears, apples, peaches and even vegetables - the filling is baked under a thin flatbread of chopped, puff pastry, or other yeast-free dough.

To bake a delicious Tarte Tatin pie with apples at home, take the ingredients from the list.

Combine 150 g of flour with a pinch of salt, 1 tsp. sugar, ice milk (or water), vegetable oil, yolk. Separate the protein, otherwise the dough will turn into hard and you will have to chew the cake. The dough mixed only with yolks is brittle, fragile and light.

Grind until crumbly, add another 20 grams of flour and knead into a dense, plastic dough.

Leave the bun aside for now. You can refrigerate it, although the dough rolls out easily right away.

Cut the peeled apples into thick slices and place them in dense rows in an oiled pan. Sprinkle with ground cinnamon and nutmeg, pour in rum (optional), and scatter pieces of butter evenly.

Separately, heat the granulated sugar - pour a spoonful into a hot frying pan, sometimes shake and dissolve until liquid, then add the next spoonful of sugar.

So, by heating and adding spoon after spoon of sugar, we get caramel. Roll out the dough into a layer about 2-3 mm thick, 24-26 cm in diameter, with a small allowance.

Pour hot caramel over apples.

Cover with thin dough.

We shape the edge around the circumference (outside or inward with a side - as you wish). Using a knife or fork, leave cuts/punctures to allow steam to escape. Bake the Tarte Tatin pie with apples in a preheated oven for about 25 minutes at 200 degrees.

Cool, cover with a flat plate and carefully turn over. If the apples slip out of place, use a fork or spatula to move them - it's easy.

Serve homemade Tarte Tatin with apples and, if desired, with ice cream.

Bon appetit!

Hello, I’m ready to present you again with a good dessert that has won special respect in my heart. Its main feature is caramel-covered apples baked in the oven. In some ways it resembles the famous charlotte, but the number of apples included in its composition is simply off the charts.

For everyone to enjoy, I present a recipe for caramel tarte tatin with apples in the oven. Try to cook and then taste this delicacy, I promise, it will be impossible to tear yourself away.

The only thing you need to remember before starting cooking is that the apples must be hard varieties, preferably Antonovka or Bogatyr. The dessert contains caramel, which generously covers the tarte tatin, giving it a sweet taste. These apple varieties will dilute the taste of the dessert with a pleasant sourness.

Ingredients:

1. Apples - 800 gr.

2. Sugar - 120 gr.

3. Flour - 200 gr.

4. Oil – 150 gr.

5. A pinch of salt

Cooking method:

1. As mentioned above, we take hard apples. Peel them, cut them into 4 equal parts, remove the core. As a result, we should get fresh pulp. If the apple is large, you can cut it into several pieces.

2. Take a free frying pan and melt 50 grams of butter in it.

3. Pour sugar directly on top of the melted butter. Using a spatula, distribute the sugar evenly.

4. Bring the sugar to a brown state. To prevent it from burning, stir occasionally. The result should be caramel.

5. If you start to notice that the sugar is burning a little, turn the heat down a little.

6. Take a loose baking pan. Pour the caramel into it while it's hot, it's quite easy to do. I don’t recommend getting distracted by trifles when you’re cooking.

Place apples on top of the caramel. Try to lay them out so that, firstly, they fit, and secondly, they fit tightly to each other and the area covered with caramel is as small as possible. The real recipe is also on the blog.

Preheat the oven to 200 degrees, bake the apples and caramel for 14-16 minutes.

7. While the apples are baking in caramel, we will prepare the dough. In a spare bowl, mix together a pinch of salt. I grate 100 grams of butter on a coarse grater into the same bowl.
I recommend grating the butter because it will be easier to mix it with the flour.

If you melt the butter, you will not get the desired result when kneading the dough. If anyone has their own version of what happened, please share it. Personally, I have always done this and I advise you not to deviate from the recipe.

8. Make the knead by first pouring a little water into the dough. (6 tablespoons) You don’t need to knead the dough for too long, the main thing is to mix the main ingredients into a single mass.

9. Roll out the dough to fit the mold. Mine is round, so I roll it out into a round layer. If the shape is rectangular, the dough should correspond accordingly. Always roll out the dough slightly larger than the pan.

Let's start assembling the pie:

10. 16 minutes have passed, I take the pan out of the oven and don’t wait for it to cool down, but immediately start laying out the dough in exactly this way. The classic French dessert tarte tatin is prepared this way.

11. I fold the edges of the dough under the filling. We leave the oven at the same temperature, only now we set the dessert for 25 minutes.

12. 25 minutes passed, I turned off the oven, took out the pie and left it to stand for 30 minutes. During this time, it cooled a little, became pliable and smelled very fragrant. I placed a plate of the required shape on top and rescued the pie from its steel captivity. It turned out just a feast for the eyes, a little similar to, but only with a lot of apples.

Additional Information:

I would like to tell you a few of my recommendations for the future: tarte tatin can be prepared not only with apples, but also with plums, pears, bananas, oranges, and of course with pumpkin. All of the above fruits and vegetables go well with caramel, so they won’t spoil the taste of the pie.

Thank you all for drying me out, I hope pleasant reviews will pour in, until new culinary masterpieces!

Tarte Tatin with apples

Famous French apple pie Tarte Tatin usually called "upside down" or "pie inside out", referring to the technology of its preparation. But for me this name took on a different meaning: Tart Tatin turns my mind around with how simply it turns out that such delicious things can be prepared.

Like any famous French dish, Tart Tatin is, of course, surrounded by legend. This sweet pie was introduced into worldwide use by a Parisian restaurant. Maxim. In fact, the pie is an accidental invention of one of the Tatin sisters, who ran a hotel of the same name in the province in the 19th century. According to legend, the sister-cook hastily put the pie in the oven “inside out” and served it to the table piping hot. The guests were delighted.

By the way, the French still believe that Tarte Tatin should only be served warm.

The essence of the Tarte Tatin method is that first fruits are caramelized in a frying pan (apples in the classic version, but you can also use pineapples, plums - whatever your heart desires), and then the finished puff pastry is placed on them, and the pie is baked in the oven.

RECIPE “CLASSIC TARTE TATEN”
from the culinary blog “All Salt”

NECESSARY:

4 apples, peeled and seeded and cut into slices or circles
2 tbsp. l. Sahara
2 tbsp. l. butter
Sheet of frozen puff pastry
0.5 tsp. cinnamon

HOW TO COOK:

1. Place butter and sugar in a frying pan with a diameter of 25-28 cm. Heat. Remove from heat.

2. Carefully place the apples overlapping the bottom of the pan. The bottom layer will then turn out to be the top one.

Tarte Tatin

3. Return the pan to the heat and cook for 5-7 minutes until the apples are lightly caramelized.

4. Take a layer of puff pastry, lightly roll it into the shape of the pan and cover the apples.

5. Bake at 180°C for 30 minutes.

6. Once cooled slightly, carefully turn the dough out onto a large plate. Serve with ice cream or as a dessert on its own.