Pomme

Tarte Tatin/タルト・タタン

Sometimes, on a carefree Saturday afternoon, my husband and I drive 20 minutes to New Seasons Market for the tasting table. One Saturday we stopped by featured apples. Arlet, Cortland, King David, Pinova, Spartan etc. It would be awesome to have the task of giving apples names.

As we suspected,our expectation on some apples were not met and we were delighted by some varieties. I tend to give high marks for crisp flesh or sweet, tart flavor because I like to eat as a snack. We bought a few apples just for their names sake. Not available in the store that day but I love Lady Alice apple.

The history of Tarte Tatin is quite interesting. Stephanie and her younger sister Caroline made the hotel they inherited from their father, Hotel Tatin, famous by an accidental apple tart. The hotel has changed owners since then yet it still exists in Lamotte-Beuvron, about 100 miles south of Paris. This recipe is a slight improvement on Tatin sisters' original by Maritial Caille, current owner of the Hotel Tatin.

We did not have right equipment nor did we have right kind of apples. Can you believe it? But my husband did his best to make this tart for my blog. Though I’m not huge fan of this humble looking ‘French apple pie’, the taste is simply homey C’est bon!  However, I believe there is a room for improvement…I know, we should visit the place and try Mr.Caille’s Tarte Tatin, it’s a great idea isn’t it?  Merci beaucoup darling! in advance.

Crust

• Butter 125g Keep cold in refrigerator.
• Weak power flour 250g
• Sugar 20g
• Salt 3g
• Egg 37g Beat well in a small bowl
• Cold water about 1 Tablespoon

1. Cut chilled butter into small cubes.
2. In a large bowl, combine flour, sugar, salt
3. Put cut butter in flour mixture bowl. Incorporate butter and flour mixture by hand until it resembles large corn meal.
4. Add egg and mix lightly. Do not knead.
5. Add cold water a little at time. Dough will eventfully stick together. Make a ball.
6. Tightly wrap with plastic wrap and refrigerate for at least 30 minutes.

Filling

• Apple 3kg-tart, firm apple such as Royal Gala, Golden Delicious.The photo below is Granny Smith however.
• Butter 200g Slice into 1/4 inch pieces.
• Sugar 150g
• Butter and sugar for coating pan* You need a large, 12 inch diameter, thick, tall pan which could go in the oven (he used Dutch Oven).

1. Peel the skin of apple, cut in 6ths, remove core and cut in half. Take out dough from refrigerator at this point to make easier to handle.
2. Use butter and sugar to generously coat the bottom and side of the pan.
3. Put butter and sugar first in the pan then apples.
4. Dust the area with little flour where you’re stretching the crust dough.
5. Preheat oven to 426 F. Roll the dough with pin always away from your body to make it slightly bigger than the pan, about 1/4 inch thick.
6. Cover the apple and tuck in excess. Put in the oven and bake for 20 minutes.
7. Carefully transfer to cook top and cook until most of of moisture is gone but not entirely 20-30 minutes* on medium heat, shaking periodically. Turn off heat and wait 1 hour.
8. Just before serving, cook on high heat to caramelize the juice on the bottom.
9. Turn onto a large plate. Voila! I like to have it plain but have with vanilla ice cream is not bad.

* This process is very difficult because you can’t see. He just guessed.

Shabu Shabu party at friend’s house.I made the same cake for the party. Making 2nd time is a piece of cake!Fall is definitely here.Wait! A relic of Summer!

I made chocolate truffles because I wanted use this dish I bought recently.For our family, two each. Fantastic! Diet? What diet?