Tart Tatin's because his name to the French sisters Tatin Stéphaniey Caroline, daughter of Jean Tatin. Jean owned the Hotel Tatin in Lamotte-Beuvron France and his two daughters Caroline Stéphaniey helped in the establishment. As the story goes that one day seems Stéphanie, who was in charge of the culinary arts, could mislead in the kitchen and get to bake the cake upside down with a surprising result that has passed into history constitutes one of the most delicious desserts.
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Although the apple dessert is most commonly used for this dessert Pippin recomiendoutilizar golden years. In my opinion its texture and sweetness are more appropriate in this preparation. For this cake is also very important because the mold apart from being baked in the first phase of processing before we put it on a hob.
One thing that can ruin this cake and it is that you go to caramelize the apples in the phase prevail on the hob, candy embitter and the result would not be appropriate.
I leave you with the recipe.
Ingredients (6-8 people)
700-800 grams of Golden Apples
1 puff pastry
150 grams of sugar
40 grams of butter
A little water
The juice of half a lemon
Preparation
- Peel the apples and remove his heart and cut into large tozos or quarters.
- As adding them to go cut a bowl with lemon juice so they do not rust.
- In the mold is to prepare the cake put the apples in the bottom bearing in mind that this layer will it look when stripping.
- Sprinkle sugar and 150 grams of butter on it divided into four pieces.
- Put pan on stove and heat over medium heat.
- Keep over medium low heat for 20 minutes watching the temperature and the caramel does not burn.
- Preheat oven to 180 degrees as they cool a little apples.
- In extend mode on apple puff pastry covering the whole and slightly pressing the dough into the edges between the blocks and the mold. Trimming and removing the mass not fit the shape of the mold.
- Bake for 30 minutes and will be ready.
- Unmold and serve while it is still slightly warm.
Tip: It is delicious with ice cream, cream or mounted. If you have a kitchen I recommend siphon escort of mounted cream without sugar in the trap. Takes the cake and sugar needed.
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