Tarte Tatin 타르트타탱 만들기 / 애플파이 레시피

Tarte Tatin
 
Recipe for 1 big “Tarte”!
For the pastry, you need:
- 250g wheat flour (farine de blé) 
- 125g butter (beurre) 
- 5 cl cold water (=50g) 
- 1 egg yolk (un jaune d’oeuf) 
- pinch of salt 
This pastry is used in many sweet or salty recipes in french cooking! 

1) Get the butter out of the fridge and cut it in small pieces. Let it get soft while you are preparing the other ingredients (5-10min). 
2) Add the flour and mix well with your hands. You need to use your fingers to crush the better and mix everything. Do it until the texture is like sand without big chunks. 
3) Add the water, the salt, and the egg yolk, and mix everything again with your hands. When you are done mixing, you will probably need to adjust a bit: if it looks too greasy, and it’s sticking to your hands, add a bit of flour. If it’s too dry and you’re not able to have one ball without breaking it, add a bit of water.
4) Roll it like a ball, cover it in plastic wrap, and let it rest (at least 1h) in the fridge. 

For the filling, you need:
- 125g butter (beurre) 
- 6 apples (I like to use “Granny smith” variety, they a bit acidic so it goes well with the sweetness of the dessert. Also it’s better to take a variety that doesn’t break up too easily when cooked) 
- 200g sugar (sucre)

0) Get your oven heating: 200°C 
1) Cut the apples in chunks. I recommend cutting them in 8 pieces :) 
2) Get a pan (medium heat) add the butter and let it melt. Make sure to not burn the butter (when it starts turning brown, it’s starting to burn so reduce the heat). Split in 2 pans if necessary :) 
3) Once the butter is melted, add the sugar and stir. 
4) When the mix is homogeneous, increase the heat slightly (medium-high heat) and let it cook for 2min 
5) Add the apples and stir well, so that each apple is covered with the sauce. 
6) Let it cook for ~15-20 min, while steering sometimes. Check that the apples are getting softer. When they are softer, it means it’s good! 
Another tip: if after ~10 min the sauce is still yellow color, increase again the heat (high heat) to make sure it’s turning more brown into caramel. If the sauce is “boiling”, it’s not a problem !
7) While the apple are cooking, it’s time to prepare the pastry. Take the bowl from the fridge and prepare to roll it (put some flour to make it easier). Then just roll it, until it’s thin enough but not too thin either (0.5 cm thin max). Usually I worry about the shape too much, I just do a big square. Just make sure that the square is big enough for the dish in witch you’re going to cook the “tarte tatin”.
8) Now it’s time to assemble everything ! First, put all the cooked apples (and all the sauce from the pan) in the bottom of the dish. 
9) Add the rolled pastry on top of the dish. Then, using a knife, cut the excess of pastry. Then using your fingers, push the edges of the pastry to the bottom of the dish. 
10) Finally, using a fork or something else, put some holes on the top of the pastry. It will prevent it from rising too much when cooked. 
11) Put everything into your oven, 200°C for ~15-20min. I recommend checking every 5 minutes. After 10 minutes, if the pastry is already golden, maybe you need to put the dish lower in your oven so that it doesn’t burn and keep cooking it for 5 min. I think cooking 15 min is enough, but it depends on your oven, 20 min might be better. As you as you the pastry looks cooked and golden you’re good ! 
12) Take the cake out and let it rest for 30 min-1h. Then, it’s time to reverse it. For this, just use put a plate upside-down on the dish, and the turn the whole thing upside down quickly. If it’s not coming, you might need to use a knife to scratch a bit the borders (I usually have to do it). If it’s still not working, you can leave the dish upside down with the plate under for some minutes, it will eventually fall naturally.
13) Enjoy ! Bon appétit !!! :D 

Let me know if you have any question of course :) 

PS: You can also add a bit of a cinnamon to the sauce if you like it :) sometimes I add cinnamon, sometimes I don’t, both are good ! 
Also, usually I use the excess pastry from step 9) to make some biscuits! :)