French pie "tarte Tatin" with apples: recipe

There are a lot of recipes that have appeared “accidentally” or “by mistake the cook”. These include tarte Tatin with apples. This delicious French pastries are not only nice to eat. Its history is also very fascinating. We will tell you more about how happy gaffes cook a new kind of Charlotte. But now we urge you to follow our example and prepare yourself a delicious French dessert. Stop! Now to call it that is not quite correct, because for a hundred years of its existence, tarte has acquired numerous variations. Today it is cooked with onions and ham, tomatoes, eggplants and other vegetables. As well as fruit-pears, peaches, plums.

History of the Tatin sisters

At a distance of one hundred leagues from Paris is the small town of Lamotte-Beuvron. No one remembers exactly when the family Tatin opened in the suburbs of Solon, Gostiny Dvor, where you can get not only lodging, but also to eat the way. However, it is known that in 1888, this Motel was ruled by two sisters. Caroline Tatin was in charge of guest rooms, and her sister Stephanie – by restaurant. The famous tarte appeared a decade later, in 1898, in the midst of hunting season. The restaurant was full of visitors, out of breath and Stephanie in a hurry forgot to put on the bottom of the baking dough. The apples in the oven good sacramentocialis. Realizing his mistake, Stephanie covered the fruit test, and sent the pie into zagotovka, and later turned. The restaurant was so pleased with the unconventional cake-Changeling, cook consciously decided to repeat the mistake. A culinary masterpiece received the name of its author. His fame crossed the state border, and we know it under the name of a French pie "tarte Tatin" (tarte Tatin).

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“attraction” Lamotte-Beuvron

The Invention of Stephanie long was a local secret. The hotel served travelers, traveling to the capital and back, so many tourists have tasted and appreciated Apple ‘on the contrary pie” - tarte Tatin. Soon it was heard and Parisian restaurateur Louis Vodable. He was eager at any price to get the recipe for Tarta. But Stephanie Tatin was adamant. Then he went to the trick. The chef of the restaurant “Maxim” belonging to Vodable, bound himself to the girls Tatin in the gardeners. He caught Stephanie's making her famous pie and later reproduced it in my own kitchen. In the menu “Maxim” pie tarte Tatin with apples, and present to this day. But the glory of the town of Lamotte-Beuvron from this not faded, but only grew even louder. The capital's foodies are not afraid to make the long journey to enjoy tarte des demoiselles Tatin – “pie two young ladies Tatin”. Now in a renovated building hosted the members of the Brotherhood of the admirers of this masterpiece. So far as the Museum shows visitors a wood-burning stove decorated with blue tiles, which was the first instance of the baked tart. To attract tourists, local cooks make real wonders. So there was the largest in the history of the tarte Tatin with apples, the diameter of which was two and a half meters. How the cooks turn over this creation, has remained a mystery.

Ingredients for tart

This Apple pie in its classic version is baked with a charm test. It looked like it was puff, but to make it a lot easier. But the main highlight of the dessert was airy and light batter, namely filling. Therefore, the main attention should be paid to the caramel and apples. First – a very capricious, may within seconds to burn. Apple is even worse. You never know until the end how they will behave in the kiln. Will give too much juice-it will wet the dough, the dessert will look like a mess. Too dry is not suitable. Sour? Oh, no! If you want to bake a classic tarte Tatin with apples, the recipe instructs to take the apples “Shot”. But many cooks have nothing against other varieties. The main thing that they were with thick pulp and sweet. Suitable “Royal Gala" of the “Golden” and even our “kind”. That caramel, that for its manufacture it is necessary to take real butter, sugar, cinnamon and vanilla.

Tarte Tatin: puff pastry

Baked apples, as is known, quickly blacken in the air. So we start to cook our pie dough. The classic recipe involves only puff basis and no other. Of course, apples and biscuits are also very tasty. You can use a ready puff pastry will be quite simple. But it will be a slightly different dish, not the famous French tarte Tatin. For the dough we will need 150 grams of butter. It must be very cold, so you must put a specified amount for a couple of minutes in the freezer. Two hundred and fifty grams of flour sifted on the table through a sieve. Let's add teaspoon of sugar and a pinch of salt, mix. Get the butter and quickly until it is hot, you know small cubes. Your fingers begin to mix it with the flour. You should get a mass of fine crumbs. Add egg yolk and one or two tablespoons of ice water. Knead the dough until smooth. Roll the bun, wrap it in plastic wrap and refrigerate for half an hour. But, hand on heart, the dessert will not lose anything if you use a layer of prepared puff pastry.

Cooking caramel

In order to bake an Apple tart Tatin, you need to have a pan that can be put in the oven. It is also desirable that it was nonstick. The caramel should be slightly bitter, so it is important not to miss the moment. Take about a kilo of apples. For the aesthetic appearance of the pie is desirable that they were of the same size. Peel the apples, remove the core and cut into slices. Not to the flesh, not darkened, sprinkle the fruit with lemon juice. Put a dry pan on a high heat. Pour five tablespoons of sugar. When it will bloom and begin to blow bubbles, add 120 grams of butter, vanilla and cinnamon (quarter teaspoon). You need to carefully stir occasionally so the caramel is not burnt. Remove the boards when the mass is pale brown, and in the air, a whiff of burnt sugar. To stop the process of heat treatment, the chefs put the pan into cold water soaked towel.

Another caramel recipe

There is a simpler way. First, melt the butter and add the specified amount of sugar, cinnamon and vanilla. This will protect your pan from potential burning caramel. Cook, stirring, about five minutes on medium heat until the mixture is a nice Golden brown color. There are quite a simple recipe, where the caramelization happens in the oven. Take a baking dish, thickly spread with oil, sprinkle with sugar, cinnamon and vanilla, spread the apples, cover with layer of dough. Send the pan in the oven, and the finished product turn. But it will not be a tarte Tatin with apples. Recipe classic dishes does not allow any deviations from the Canon: the caramelization of the apples must go on the plate.

Putting the pie

Proceed to the next stage. Now we have a simple process of caramelization of the apples. Remove the pan from heat and put slices of fruit in a circle, so that they created the appearance of the “scale”. Again put the pan on a small fire, and the apples sprinkle a small amount of sugar and cinnamon. The fruit should let the juice, which will thin the caramel. The liquid should cover the apples, so they were soaked with syrup. So prepare, of course, not stirring, so as not to break the pattern, with a quarter of an hour. Turn off the heat on the stove and light the oven. Apple tarte Tatin will be baked at a temperature of 220 degrees.

Cooking pies Changeling

When the fruits in caramel has cooled slightly, sprinkle work surface with flour and roll out the dough. It should be not very much. Give the layer the size is a little larger than the baking dish. Cover apples with dough. The protruding edge folded inside. With a fork, make several punctures to the dough in the oven bubbled. Bake tarte Tatin with apples for about forty minutes. Hot turn over the cake onto a plate.

Submission

To Submit a shifter, too, should be tasteful. A classic of the genre prescribes to eat it hot with the accompaniment of cider or a light red wine. In any case it is impossible to warm tarte Tatin with apples in a microwave is detrimental to the taste. Better to just put on ten minutes in the oven on low heat. Or follow the example of the French. In a small jug pour 125 milliliters of Calvados, a little heat it over the fire, then ignite and pour over cake. Sisters Tatin served my tart with the warm...