Tarte Tatin, not just apples: all-fruit recipes – Italian Cuisine

Tarte Tatin, not just apples: all-fruit recipes

The Tarte Tatin of … many fruits. Why only apples?

Peaches, pears, berries and "all fruits": there is no limit to the imagination in the kitchen, even when it comes to desserts like the Tarte Tatin, traditionally packaged with apples. A true classic of French cuisine, born at the beginning of the twentieth century from the mistake of the restaurateur sisters Stephanie and Caroline Tatin who instead prepare an apple pie. But the international success that the recipe has had has inevitably brought the dessert to be the subject of reinterpretations and variants, tasty and easy to prepare.

Tarte Tatin At Peaches

Perfect in the period summer, this Tarte Tatin is packaged with peaches instead of apples. The advice is to choose nectarines or in any case not too mature. Wash and cut 6 peaches into wedges. In a small pot, you do candy 150 g of sugar with a tablespoon of water or lemon juice. Then prepare the pan, covering it with parchment paper and buttering slightly. Then pour the caramel into the mold and arrange the peach segments in a radial pattern. Spread the peaches on top pasta brisee and bake at 180 degrees for about 30 minutes. Let the cake cool and then turn the cake upside down.

Tarte Tatin with peaches and red fruits

If you have a sweet tooth with red fruits, get yourself more than 4 blackberries and raspberries (q.b.). Caramelize 180 g of brown sugar with 40 g of butter and a few drops of water, arranging the ingredients directly on the pan, to put in the oven for a few minutes. Arrange the fruit on the caramel: you can decide to mix it or to make a part of the pan with the peaches and the other half with the red fruits. Then sprinkle with two tablespoons of sugar and cover with the brisée pastry. Bake and cook for about 20 minutes, until the dough has got a nice golden color. As always, flip the cake once you have baked it.

Tarte Tatin with pears

That with pears is probably the most famous variant of Tarte Tatin: instead of apples, get 6 pears to wash and cut into wedges. Caramelise 200 g of sugar in a saucepan with a spoonful of water and 50 g of butter: pour the caramel into the cake mold and, before it solidifies, arrange the segments in a radial pattern. Roll the pastry brisée over the pastry board and then cover it with the pears to close the cake. Cut off the excess pasta and bake at 200 degrees for 40 minutes. After baking the cake, let it cool for a few minutes and then turn the mold upside down. To give an extra touch to this version of Tarte Tatin, try it grate some fresh ginger over the pears before covering them with pasta brisée.

Tarte Tatin pears and pineapple

If you love exotic tastes, add pineapple to the pears: caramelize 60 g of sugar with 60 g of butter and a pinch of salt. Spread the caramel on the bottom of the mold covered with parchment paper. At this point, place a whole slice of pineapple in the center, spread the pears of pear alternately with halved slices of pineapple. Cover with pasta brisée and bake at 180 ° for about 25 minutes.

Tarte Tatin "all fruits"

If you can't choose the right fruit for your Tarte Tatin, try the recipe "Tutti Frutti": Wash and cut into wedges or slices 2 apricots, a banana, 2 peaches, a pineapple. You do caramelize 100 g of sugar in a saucepan with 10 g of butter and a tablespoon of water, then pour the caramel on the bottom of the mold and place the fruit, having fun alternating colors. Cover with the brisée pastry and make small incisions with the fork; put in a ventilated oven at 180 ° for about 35 minutes. When the cake is cooked, remove from the oven and wait a couple of minutes before turning it over. Excellent to serve both hot and cold, perhaps accompanied by a scoop of ice cream.

The recipe for pasta brisée

In general, the procedure for making a Tarte Tatin involves the preparation of the pasta brisee, to be done at home with 200 g of flour, 100 g of butter, cold water and salt q.b. Flour and cold butter must be worked together to obtain a mixture with a floury consistency; then it is necessary to add a pinch of salt and pour cold water (about 70 ml) a little at a time, working the mixture quickly and with the fingertips to make it compact and solid. At this point, let the dough rest in the refrigerator, wrapping it in kitchen wrap. After about an hour you can remove the dough from the refrigerator and roll it out to complete the recipe.

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