Sunday, February 24, 2013


The best dessert in the world is not that complicated!

  • A pie dough (recipe here. It's really not complicated to make your own and much better then a bought one.)
  • 200 gr cane organic sugar (preferable but not essential)
  • 80 gr of butter
  • 6 big apples (If you like the contrast of sweet and sour the "canada" variety is great. If not "pink lady" is nice too)
  • 3 tbsp of orange-flower water.

  • Start by making the dough (recipe here)
  • Preheat your oven at 180°C (350°F)
  • Peel the apples, and halve and core them as well. This is how i make it in the video but if you prefer a thinner TATiN (like in the photographies, cut them in 4 pieces.)
  • Put them in a bowl with a tablespoon of sugar and the orange-flower water. Leave it to infuse while you make the caramel.
  • Over medium eat, melt the sugar and butter in a pan. Don't be scared to let the caramel get to a nice dark color but be really careful not to burn it. The timeliest between this two moments is thin.
  • Add the apples to the caramel and leave them to cook for 10min on low eat.
  • Put the apples inside a 20cm mold. Cover with the caramel.
  • Cover the mold with the pie dough, folding the edges of the dough inside the mold.
  • Bake for about 40min at 180°C (350°F)
  • Don't wait for the Tatin to get cold to take it out of the mold. Put a plate on top of the mold and turn it around. The Tatin should fall easily from the mold.
  • Serve with a dollop of crème fraîche or with vanilla ice-cream and eat immediately.
  • Apple Tarte Tatin can be frozen but it's tastier to eat it just out of the oven. ET VOiLÀ !

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