Recipes overview

Tart tatin

Menu: gg.recipe.menuType.Baked

Allergens: Gluten, Dairy, Nuts

Intermediate

People

Ingredients

For the crust:

sugar

30 g

white wheat flour

100 g

butter

70 g

salt

1 pinch

water

3 tbs

For the filling:

butter

70 g

sugar

50 g

apples

500 g

sliced almonds

50 g

vanilla sugar

1 pack

cinnamon

½ tsp

To serve:

vanilla ice cream

250 g

Preparation

Prepare the short crust. In a bowl, combine the sugar, flour, and salt. Add cubed softened butter and mix with an electric mixer. Make a hole in the middle of the mixture and slowly pour cold water into the hole. Mix to form compact dough.
Place the dough into the refrigerator for at least half an hour.
Prepare the filling. Wash, peel, and core the apples and cut them into thin wedges.
In the baking mould, melt the butter, sugar, and vanilla sugar. When the sugar caramelizes, add the apples and let the simmer on low heat for ten minutes. Add cinnamon and almonds and stir the filling.
On parchment paper, roll out the crust to a thickness of 5 mm and carefully place it over the apple filling. Working with your fingers, distribute it evenly across the entire mould, then tuck the edge of the crust inwards to fully conceal the apples. Pierce the crust with a fork several times.
When the tart is done, let it cool down to room temperature. When cool, cover it with a large plate and flip it upside down. Cut into wedges and serve with a scoop of vanilla ice cream.

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