THE RECIPE OF TARTE TATIN

Published on Tuesday, March 24, 2020

On the occasion of our Chapter 2 of Herbes Folles, here is a recipe that will delight the taste buds of the most gourmet.

Ingredients : 2 kg of apples • 250 g of sugar • 125 g of sweet butter • 50 g of salted butter • cinnamon • 1 pure butter puff pastry

Recipe :

1. Melt the salted butter in a mold and spread it over the entire surface. Sprinkle the mold with sugar, leaving a layer of about 3 mm at the bottom. Sprinkle with a pinch of cinnamon.

2. Peel the apples and cut them into strips. In a pan, melt 1 good tablespoon of sweet butter with about 1/2 glass of mustard sugar, add a pinch of cinnamon, brown the pieces of apple.

3. Arrange the apple pieces harmoniously in the mold, tightening them slightly. Cover the first row of apples with a little sugar, hazelnuts and a pinch of cinnamon. Repeat the operation until the apples are used up. On the last layer, add: about 3 tablespoons of cooking syrup (if any).

4. Put in the oven at 210 ° C (thermostat 7) for about 20 minutes

5. Place the dough on top, cover the edges well. Put back to cook for about 40 minutes to cook the dough and confit the apples, monitoring the coloring (use aluminum foil if the dough turns brown too quickly).

It's ready, enjoy!