The tart Tatin is a French specialty from Normandy made with apples and salty caramel. It is basically an upside down apple pie (but don’t repeat I ever said that 😉 ) and the caramel is made directly in the tart tin. It is a delicious treat, to be eaten especially in Autumn.
Ingredients: (for one big tart or 6 small ones)
For the crust:
- 100g of rice flour
- 50g of nutsedge flour (or almond powder)
- 50g of yellow corn flour
- 50g of corn starch
- 120g of softened butter
- 50mL of water
- 1 pinch of salt (5g)
For the apple garnish:
- 6 big golden apples
- 125g of salted butter
- 170g of raw sugar
- 3g of ground cinnamon
- 3g of ground ginger
Preparation: 30 minutes
Refrigerating: 30 minutes
Baking: 35 minutes – 180°C
- In a bowl, mix the flours together with the salt .
- Add the butter and hand mix it until you obtain a sand like texture (you need to rub the butter and flour mix between your fingers to obtain an even texture).
- When the mix is of even size, add the water and form a ball. Film it in contact with cling film and keep it refrigerated for 30 minutes.
- Peel the apples and cut them in half to extract the core.
- In the tart tin, melt the butter on the stove (for this, pick a strong tart tin that can resist the heat). Add the sugar and let it melt slowly until caramel forms.
- When you have a light brown caramel, turn off the heat and start arranging the apples in the tin immediately. They should be touching each other and there should be as few spaces as possible. Sprinkle with cinnamon and ginger powder.
- Take the dough and roll it out gently on baking paper until it is round and big enough to cover the entire tart.
- Using the baking paper, place the dough on the tart. Make sure it is sealed on the edges.
- In a heated oven (180°C) place the tart on a tray at mid height. Let it bake for about 35 minutes.
- Use a plate bigger than the tart tin. Place it on top and turn the tart over it. Serve upside down while it is still warm with vanilla ice cream and whipped cream.
Last tip: Be very careful with the caramel, it burns easily. If you burn your caramel, you have to start again. To turn your tart without making a splash, wait for a little bit until the caramel starts to settle as it cools down, it won’t run on the plate as you flip it.