![]() ![]() Cox’s Orange Pippin, Braeburn, Elstar, Jonagold, Granny Smith, or even Golden Delicious apples are all good for this. This tarte however is made with an “eating” apple. Making an apple tart in my younger years was a much simpler process and was usually made with a very sour “cooking” apple, called a Bramley seedling. What kind of apples work best? Can you use other fruit? In the time it usually takes me to peel my apples and make the caramel, the crust is defrosted and ready to go. I used pre-made frozen puff pastry for this recipe because it really does save me time. While you can use a homemade puff pastry, or my rough puff pastry, you can definitely use store bought - just buy the best quality you can. The combination of the flakey buttery pastry with the sour apples and sweet caramel is really what makes this dessert sing. One of the best parts of this Caramel Apple Tarte Tatin is the way the puff pastry really melds with the caramel. What kind of pastry is used for Tarte Tatin? You’ll want to avoid nonstick pans for recipes like this Caramel Apple Tarte Tatin, too, as they don’t create the same depth of flavor or color in the caramel. If you don’t have a cast iron pan you can use another pan, just make sure the pan and its handle are oven safe. ![]() Cast iron conducts heat really well and really helps the fruit to cook through and caramelize. The best pan to make any kind of tarte tatin in is a well seasoned cast iron pan. From my family to yours, I hope you enjoy it!ĭo you need a special pan for Caramel Apple Tarte Tatin? Mettre au four à 170˚C pendant 35 à 40 minutes.Apple Tarte Tatin has its origins in France, and this recipe is a favorite of mine from the great chef Raymond Blanc.Recouvrir de pâte feuilletée en appuyant bien sur les bords. Sortir le tout du feu et mettre dans un plat à tarte.Saupoudrer les pommes de sucre vanillé (et de cannelle si vous le souhaitez).Aplatir et tourner les pommes avec une spatule de temps en temps les pommes doivent pocher dans le caramel, qui ne doit pas devenir noir, mais tout juste doré.Dans une poêle, faire fondre le beurre à feu moyen, y ajouter le sucre fin, et baisser le feu pour faire un caramel. ![]() Une fois les cœurs enlevés, couper les moitiés en deux. Les couper en deux et enlever le cœur sans défaire les moitiés.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |