Apple Upside-Down Pie
La tarte TatinThis is a caramelized upside-down apple pie which makes it very different than the simple classic pie. It cooks for much longer, first on the stove to let the apple juice release and then mixed with the butter and sugar to create a caramel with a specific taste, then it finish cooking in the oven with the dough on top.I give you, here a classic tatin pie recipe. There are of course nowadays many variations of it. I like to add the juice of 1/2 lemon on top of the apples or use salted butter for example.Bon appétit!
For the caramelized apple pie filling
- 7 apples golden delicious
- 200 g sugar
- 130 g butter
- 1 cup water
For the tarte tatin pie crust
- 300g g all-purpose flour
- 150 g butter
- 80 ml water
- 7 g sugar
- 1 pinch salt
- Gather the ingredients for the dough, the butter should be softened.
- Mix all the dry ingredients together, then mix the butter until you obtain a sandy Consistency. Add the water to combine until you get an even consistency. Cover with a plastic wrap and let it rest in the fridge.
- Gater the rest of the ingredients. And preheat the oven at 350°F or gas mark 4 (180°C). Now peel the Apples and get read of the core. Then cut them into quarters.
- Here I am using a cast iron pan (which wasn't the best because it can easily stick to it)You can choose a pan without a handle that can go into the oven or a cake mold that can go on the stove. Put it on the stove with some of the butter in it.
- Then add the sugar.
- And now dispose of the apple in a way that doesn't let space between the pieces. then cut the rest of the apples to fit into the holes left. They should be very tight. Add the rest of the butter also in between.
- Bring the pas onto the stove at low to medium heat.
- you can add a little bit of water, depending on if your apples give a lot of juice or not.
- let the apple cook slowly in the caramel ( it takes about 40 to 50 min) until they are candied.
- Then pull the pan out of the heat and let it cool a little. ( don't let it get cold)During this time take the dough out of the fridge and roll it .
- When the caramel and the pan don't burn anymore, place the dough on top and snuggle the border in like in the picture.
- Then, pock some holes with a fork and it should look like that. Put it in the oven at 350°F or gas mark 4 (180°C), for about 30 min or until the dough is golden .
- The caramel may have come up through the dough , this is a good sign that it covered all the pie. wait until it cools down a little or plonge the bottom of the pan into iced water.
- Then find a plate larger than the pie and place it on top of the dough.
- Presse it tight and flip it all together. remove the pan and the apples should stay in place.
- Et voilà !You can serve it warm or cold, alone or with some vanilla ice cream or creme fraiche.
This french Apple upside-down Pie has been made famous by the two sisters Tatin around the late 1890s in Lamotte-Beuvron. A nice sweet has since been told about the creation of this Pie, but it seems to be in fact a much older specialty from this region.
Calories: 455kcalCarbohydrates: 104gProtein: 7gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 5mgSodium: 62mgPotassium: 344mgFiber: 6gSugar: 59gVitamin A: 192IUVitamin C: 10mgCalcium: 76mgIron: 3mg
Tried this recipe?Let us know how it was!