Cooking, Desserts

Tarte Tatin


Apple Turnover

Crust:

1 ½ cup flour

Just under ½ cup butter cut in little pieces

¼ cup of water or luke milk

Pinch of salt

Mix flour, butter, salt with your tip of your fingers.

Dig a hole and pour the milk or water. Mix.

Make a ball. Cover with plastic wrap. Put in the refrigerator to rest for 1 hour.

Filling:

8 green apples

Less than half of a cup of sugar

1 cup of brown sugar

Some butter

1/3 cup of water

Peel the apples – cut in 4. Take out the center of the apples.

Preheat oven to 375 degrees F.

In a frying pan, melt some butter on low heat and add the apples and the sugar.

Cook slowly for 15 minutes. Add water if the apples stick in the pan.

Prepare the caramel: in a pan mix ½ cup of brown sugar with the water, mix and bring to a boil. Let it cool.

Butter a mold and add some sugar on the bottom.

Pour the caramel in the mold.

Put the apples.

Roll out the pastry into a round shape, place on top of the apple filling, and press well onto the side of the pan.

Pick the crust with a fork.

Bake in the oven for 30 minutes.

Turn out the tart on a plate so that the pastry is on the bottom.

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