Olivier Gougeon's tarte tatin, to be served either with a spoonful of thick crème fraîche or a scoop of vanilla ice cream. (Credit: Olivier Gougeon)
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Preparation 20 min
Cooking time 60 min
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Portions
4 people
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Difficulty
Medium
Ingredients All ingredients
- 1 kg of apples (in Lebanon, I use Tannourine apples, they hold up well during baking and are wonderfully delicate)
- 150 g white sugar
- 5 g cinnamon
- 1 lemon
- 100 g butter
- 300 g shortcrust pastry
Preparation Tarte tatin
- For a 20 cm tart pan.
- Prepare a slightly larger dish filled with water and some ice cubes to stop the cooking when the caramel is ready.
- Preheat the oven to 160 degrees.
- Make the caramel with the 150 g of sugar. To do this, place the tart pan over medium heat. Sprinkle the bottom with sugar while the dish is still cold.
- Do not touch it until the sugar begins to turn into caramel around the edges of the pan. At this point, start stirring gently with a wooden spatula.
- Once all the sugar has melted, continue cooking until a small foam appears. Stop cooking just before the sugar burns. This gives the necessary bitterness for a good balance in the dessert.
- Place the tart pan in the larger dish chilled with ice cubes once the caramel is ready. Be careful not to let any water enter the tart pan.
- Peel the apples, cut them in half, and remove the seeds.
- Arrange them in the pan starting from the sides and working toward the center.
- Melt the butter and pour it over the apples along with the lemon juice and cinnamon.
- Return to heat at medium intensity.
- Let the apples cook and soak up the sugar, butter, and cinnamon. Let simmer for about 20 minutes.
- Roll out the dough so you get a circle about 5 cm wider in diameter than the pan.
- Once the apples have finished cooking, let them cool to avoid burns.
- Gently place the dough on top, making sure to press the edges down all around the pan.
- Bake at 160 degrees for 1 hour.
- Let rest before unmolding.
Tarte tatin
-
Preparation 20 min
Cooking time 60 min
-
Portions
4 people
-
Difficulty
Medium
Ingredients All ingredients
- 1 kg of apples (in Lebanon, I use Tannourine apples, they hold up well during baking and are wonderfully delicate)
- 150 g white sugar
- 5 g cinnamon
- 1 lemon
- 100 g butter
- 300 g shortcrust pastry
