A "sweet on the contrary" born of a mistake and became famous all over the world: here's how to prepare at home a really tasty tarte tatin according to the original French recipe
A classic of pastry and French cuisine, the tarte tatin is a traditional sweet known and loved all over the world whose origins, however, date back to a "mistake". The protagonists of the story are the sisters Stephanie and Caroline Tatin who, at the beginning of the twentieth century, ran a restaurant in Lamotte-Beuvron, in France. One day, one of the two, in preparing the apple pie, forgot to roll out the dough before putting the apples on the cake itself: to remedy, put the dough on the mixture and gave life to a delicious cake "on the contrary" that pleased guests of the restaurant and who gradually conquered national and international fame.
Ingredients for the tarte tatin
To prepare a tarte tatin at home, get these ingredients: 6 apples quite floury, like those of the Golden variety; 150 g of sugar, 50 g of butter; 1 roll of pasta brisée; cinnamon q.b. If you want to make home-made pasta brisée, prepare in your kitchen also 200 g of flour, 100 g of butter, cold water and salt q.b.
The recipe for pasta brisée
First, prepare the pasta brisée: alternatively, you can find it ready in any supermarket. Work the chopped cold butter with the flour, rubbing the ingredients in your hands until you get one composed of sandy consistency. Mix then adding a pinch of salt and, a little at a time, cold water (about 70 ml): work quickly with the fingertips until it is compact and solid. Form a ball with the dough and wrap it in a sheet of transparent film kitchen; let the dough rest in the fridge for at least an hour. Finally, roll out the dough with a rolling pin and proceed with the preparation of the tarte tatin filling.
The recipe of the tarte tatin
Peel the apples, remove the petiole and cut into wedges. You do caramelize the sugar in a saucepan with little water, without making it solidify, and then pour it evenly into a round pan of about 24 cm in diameter well buttered. Season with a pinch of cinnamon. Start at arrange radially a first layer of apple slices, then arrange a second layer and cover the cracks, with the apples arranged with the back upwards. Then cover with the pasta brisée: roll it over the apples, sealing the edges well. Prick the dough with a fork and bake at 180 degrees for about 30 minutes. Once cooked, remove from the oven and let cool for a few minutes, then cover the cake pan with a serving dish and turn quickly, so as to have the rays of apples on the surface. Do not worry if some pieces of apple break: you can easily recompose the cake manually.
Typically, the tarte tatin is used in France with crème fraîche, but an idea may be to accompany a piece of cake with a ball of vanilla ice cream.
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