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Method:
Pastry
Lightly mix with your fingertips the flour, salt, butter and eggs until
reasonably smooth. Place in the fridge for 2 hours. Do not work the
pastry, simply blend the ingredients.
Two hours later…
Remove the pastry from the fridge and roll out to roughly the size of
your Tatin dish plus 2cm all around the edges.
• Sprinkle evenly the icing sugar on a Tatin dish and heat up on the gas
until caramelising
• Add the diced butter; do not stir, simply move the dish to spread
evenly.
• Remove from the flame and place the apple pieces (previously peeled,
cut and drizzled with lemon juice) on top of the caramel, bearing in
mind that it is the other side that will be on top in the end.
• Place in the oven (medium heat = 170°) for 10 minutes.
• Remove from the oven and line with the rolled out pastry
• Return to the oven for 45 minutes or until golden.
• Remove from the oven and let it cool for ½ hour.
• Carefully turn the tart onto a flat serving dish.
Note: A Tatin dish is a baking dish with a very
flat bottom and high sides. It must be compatible with flame and oven.
Copper is ideal.
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