Valentine’s Day: Learn recipe for apple pie tatin – 06/10/2023 – Food

Despite not being one of the most complicated recipes, making a tarte tatin is not one of the simplest tasks in the world either. The apples in the pie need to be caramelized without overcooking while the dough bakes until crispy.

Just pay attention to the preparation, however, to reach the perfect result, which compensates for the preparation stages: golden apples, soft and with an intense caramel flavor.

In addition to being delicious, it also draws attention, with the fruit slices inverted, facing upwards, which makes it perfect to impress on Valentine’s Day, which takes place this Monday (12).

The recipe, which can be made the day before, is by cook and writer Heloisa Bacellar, who was in charge of Lá da Venda, in Vila Madalena, and publishes recipes on her website, Na Cozinha com Helô. If you want to vary the preparation, she recommends making the pie with pear or mango instead of the apple.

Another tip from Helô is to serve the pie still warm with vanilla ice cream or whipped cream with a spoonful of creamy yogurt. See below.

TARTE TATIN

Performance: 6 servings
Preparation time: 1h45

Ingredients

For the apple:

• ⅔ cup of sugar (100 g)
• 125g chilled butter, cubed
• 10 medium sour apples (like fuji) or 12 small
• ⅓ cup of water (80 ml)
• Cinnamon powder to taste

For mass:

• 1 and ¾ cup all-purpose flour (210 g)
• ⅓ cup sugar (50 g)
• 2 pinches fleur de sel (or common salt)
• 100g chilled butter, cubed
• 1 egg yolk
• 1 to 3 tablespoons of cold water, approximately (15 ml to 45 ml)
• Wheat flour for sprinkling

Method of preparation

Pasta:

• Mix the flour, sugar, salt, and butter and crumble until crumbly. Add the yolk and work until you form a soft dough that comes off your hands (add a little water if it’s too dry, or flour if it’s sticky). Wrap in plastic wrap and place in the fridge for 15 minutes.
• Open the dough with a rolling pin on a surface sprinkled with flour until you get a disc of about 24 cm with the thickness of a thick banana peel. Place the disc of dough on parchment paper or a silicone mat resting on a baking sheet to make it flat and refrigerate for at least 30 minutes
• The dough disc needs to be very cold when using it.

Apple and Caramel:

• Peel the apples, cut them in half and remove the cores with seeds and stems
• Separate a medium pan and accommodate the apples together. Place half the butter with a sprinkle of cinnamon in a pan and heat. When the butter melts, add the apple pieces, stir to combine well and cover the pan.
• Keeping the heat low, cook for about 15 minutes, gently stirring every 5 minutes to prevent the pieces from breaking. The pieces should be moist, shiny and beginning to soften. Turn off the heat, uncover the pan and set aside.
• Heat the oven at 180ºC for 10 minutes. Separate a round baking dish of about 20 cm
• Put the sugar in a small pan, add the water, mix just to moisten and heat. Stirring the pan from time to time, leave it on the fire without stirring until you get a light golden caramel, the color of honey. Do not let it get dark because it will continue to cook and may become bitter.
• Put the remaining butter in the pan and stir until you get a very creamy and homogeneous caramel sauce.
• Pour the caramel into the bottom of the pan and shake it to spread it evenly.
• Using a fork, place the apples side by side and tightly together, keeping the rounded side down. Cover the entire base of the pan, with no gaps
• Place the baking sheet with the apples in the oven for about 15 minutes.

Assembly:

• When the apples are very soft, remove the pan from the oven. Quickly, place the dough disk over the apples and, with the tip of a knife, press the edges of the dough to fit the mold and keep that thick part.
• Return the pan to the oven and bake for about 30 minutes, until the pastry is golden brown and crispy.
• Remove from the oven, wait 10 minutes and turn out onto a large plate. serve