The tatin is an upside-down apple tart in which apples would be caramelized and the dough comes on the top..
It'a better to control the phase of “caramelization” and I find that this gives better results as far as the taste is concerned.
My apples are not on the right side..this was done in a bad day..sorry..
for 6 to 8 persons
- 1 Kg of good golden apples, peeled cored and halved
- 1 lemon juice
- 150g unsalted butter
- 125g granulated sugar
- 1 tsp of ground cinnamon
- Shortcrust dough (or puff pastry rool)
- Vanilla Ice cream or whipped cream for serving
Preheat the oven at 200 degrees C.
In a large bowl toss the apple halves with the lemon juice and set aside.
Arrange a tight layer of apples, rounded sides down, over the caramel.
Remove the cover and increase the heat to medium and cook until the juices have reduced and are very thick and syrupy, about 15 minutes.
Roll a circle of pastry over the apples. Fold it in at the edges.
Make 3 or 4 holes with a knife and 1 in the middle to let steam out when baking.
Bake for 20 minutes and then let it rest for 15 minutes.
Take a serving plate and turn it over.
You might serve with whipped cream or vanilla beans ice cream on the side and not on the top so It does keep the caramelized taste and the texture (serving on the side keeps the flavors safe).
Try pears, pears and apples, banana, they're as good as the apple tart.
There are also savory options with tomatoes which I love.