There is some controversy as to how this divine dessert (tarte solognote) came about. Was it an accident (as so many kitchen wonders are) or was it just an improved upon recipe of the region? In any case it was made popular at by 2 sisters that ran the Hotel Tatin 100 miles (60 kilometers) outside of Paris. It was Louis Vaudable, owner of Maxim’s Paris that coined the name “tarte des demoiselles Tatin” Tart of the sister’s Tatin. Normally you would use a short crust or a pate brisee. I used a simple pie crust in our recipe as we were short on butter.
Serves 6-8
9 1/2 inch/ 24 centimeter pie crust
Pie Crust
1 1/3 cup/167 grams all purpose flour
1/2 teaspoon/2ml salt
1/2 cup/118ml vegetable (crisco) shortening (or 115g butter)
3-6 tablespoons/45-90ml iced water
Pie Crust
1 1/3 cup/167 grams all purpose flour
1/2 teaspoon/2ml salt
1/2 cup/118ml vegetable (crisco) shortening (or 115g butter)
3-6 tablespoons/45-90ml iced water
Filling
2 Granny Smith, Golden Delicious or other firm apple that will not disintegrate peeled, cored and cut in quarters
2-3 tablespoons/29-43g unsalted butter
1/4 cup/48 grams sugar
pinch of salt
2 Granny Smith, Golden Delicious or other firm apple that will not disintegrate peeled, cored and cut in quarters
2-3 tablespoons/29-43g unsalted butter
1/4 cup/48 grams sugar
pinch of salt
In a bowl add flour and salt. Whisk to combine. Cut the shortening into the flour until only small pea sized balls are visible. Mix 1 tablespoon of water at a time until the dough holds together. Shape into a ball then flatten into a disk. Wrap in cling film or waxed paper. Place in the refrigerator while making the filling.
Preheat the oven 425F/218C/Gas 7
Place the sugar and butter in a cast iron or oven safe 9 inch/24 centimeter pan. Let butter and sugar melt, stirring occasionally. Add apples, round side down. Let cook for 2-3 minutes. Carefully turn over the apple slices. Repeat 2 times or until the apples are easily pierced with a knife and are coated with the now caramel coloured syrup making sure the round sides on the bottom. Arrange in a neat circle. Remove the dough from the fridge. Roll out to 10 inches/25 centimeters, carefully place over the apples and tuck the edges between the pan and apples. The liquid is like lava, be careful. Place in the pre-heated oven and bake for 20-25 minutes or the dough is golden brown. Remove from oven and let cool for 10-15 minutes. Serve by placing a plate on the pan and inverting. The apples will be showing. Slice and serve with whipped cream, ice cream or creme anglaise.
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