French classic dessert that originated in the city of Lamotte-Breuvon, south of Orleans, in the Loire. After the death of Jean Tatin, owner of the Hotel Tatin in 1888, his daughters Caroline and Stéphanie were responsible for the hotel. Caroline took care of the administration and Stéphanie, who liked to cook, was responsible for the kitchen. Legend has it that one day a lot of movement, Stéphanie would have put the caramel apples in the oven without the pie dough and, realizing the mistake, tried to "save" the dessert placing the dough over the apples ... The result was fantastic and the cake became famous and was introduced in Paris by the restaurant Maxim's. But ... also say that this pie already existed in the region in 1850 ... I'd rather stay with the legend, it is more fun! What matters is taste this delicious traditional French dessert!
And now for the picture of the Tarte Tartin
- Pasta :
- 150 g flour
- 90 g butter
- 10g sugar
- 1 1/2 spoon (soup) of fresh cream
- 1/1 tablespoon (coffee) salt
- Guarição: I am sorry but I don't know what this is: any ideas?
- 10 to 12 Fuji apples type (if small it takes more)
- 100 g butter
- 120 g sugar
- Lemon juice
Place in a bowl the flour, salt, sugar, butter and cream. With the fingertips slowly incorporate all the ingredients into a homogeneous mass that loose hand. Make a flattened ball, cover with food film and lead to the refrigerator for an hour.
Peel the apples, remove the brains and cut into slices not too thin. Sprinkle with lemon juice to prevent browning. Arrange the apples in a form of 25 cm cm in diameter, lavishly smeared with half the butter, put the sugar on top and the rest of the butter in small pieces. Take the form to low heat (covered) for about 20 minutes so the apples are almost cooked. Increase heat for about 5 minutes to caramelize the apples. Remove from heat and let warm.
Preheat oven to 200 °. Remove the dough from the refrigerator, opened with a roller making a circle slightly larger than the diameter of form. Cover the apples with this circle by pressing the edges. Place in the oven and let bake for 30 minutes or until the dough is lightly browned.
Remove from oven and let warm. Roll on presentation plate. If you have a few pieces of apples attached to the form, just remove them and replace carefully on the pie.
Today it is common to make this pie with puff pastry rolled (roll). The mass "brisée 'is the classic and the cake is more delicious.
I can't wait to try this out on my family. What a great story to accompany the dessert.
Please visit this website: http://www.receitas-sem-fronteiras.com/
Until we meet again,