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Here in France, the gastronomy goes hand-in-hand with the seasons of the year.
Now, the Autumn is time of pumpkin, nuts and apples. Near my house there is a farm where we can
pick our own fruits. I went there thinking about a recipe very easy and delicious. Taking
advantage of the apples season, I'm going to teach you how to make a classical french
recipe, the tarte tartin Let's go? We start making the dough. We put 200g of flour, 50g
of sugar, 125g of butter and we mix all. When the mix has this texture we add one egg. And
mix well. Until your dough is smooth, and don't stick in your hands. If is necessary,
you can add more flour, till it gets this consistency and you can make a ball. At this
time we leave the dough resting while we prepare the apples. I'm going to use this apple called
Golden, it's not the Granny one, but if you don't find it, you can use another one like
Fuji, just try to avoid using the granny cause it is too sour for this recipe. 2kg of apple.
We put 100g of butter in a cake pan, after we cover use 200g of sugar. And then we add
the apples, with the outside part touching the sugar. And you inset the rest in a second
layer. The full process is going to take 20-25 minutes. When the caramel is yellow, we can
turn off. The tart tatin is a classical french dessert, the story tells that it was created
by the Sisters Tatin. They use to have a restaurant in the centre of France, which was quite famous
for serving an apple pie, one day, one of the sisters stay long time talking to clients
and forgot to add the dough to the pie. It was too late, because the apples were already
cooking, So she decided to add the dough on the top of the apples, and serve the pie up
side down. It worked very well, it was a sucess and till now the tarte tatin is known as one
of the symbols of french gastronomy. Bake it in a preheated oven (240ºC) for 25 minutes.
And our tarte tatin is ready. We let it resting for 10 minutes and after we warm it up a bit
in the stove before reversing and serving up side down. I like serving it still warm,
let's see if it is good?