La Tarte Tatin
Last Updated on Monday, 15 February 2010 03:54
Flaky Crust Dough
- 6 ounces white flour
- 3 ounces unsalted frozen butter
- 2 tablespoon water
- 1/2 teaspoon salt
- 5 granny smith green apples
- 6 tablespoons granulated sugar
- 2 ounces butter
Flaky Crust Dough
- In a medium size bowl add flour and mix the salt.
- Grate the cold butter on top of the flour with a large holes grater.
- Mix lightly until all the small pieces of butter are dusted with flour
- Add the water and mix then knead until all the dry pieces are incorporated into one smooth dough ball
- Wrap the dough in plastic foil and keep in the fridge.
- Place the pie pan on the stove, cover the bottom evenly with 4 tablespoons of sugar.
- Peel, quarter and remove the center part of the apples.
- Place the apple quarters outsides toward the bottom of the pan in a flower petal pattern, tilt them slightly to allow for more and place the remaining quarters in the center.
- Cover with the remaining 2 tablespoons of sugar and dice butter on top.
- Set the heat on medium high and cook for 15 minutes.
- It's a good time to preheat the oven at 400F.
- Back to the stove, set the heat on medium and cook for another 15 minutes, lower the heat as to not burn the caramel. Turn of the heat when the apples are soft and the bottom is an even dark brown caramel.
- Spread a thin layer of flour on a working surface
- Place the ball of dough on top, flatten it with your hand, put some more flour on top and on your rolling pin.
- With the rolling pin roll the dough from the center in all direction, if it starts to stick, flip the dough and move it around to collect the flour on the working surface.
- When it reaches the area of the pie pan, place the dough on top of the apples, centered with the pan.
- With a spatula push the edge of the dough toward the bottom of the pan so that it reaches the caramel.
- With a knife, poke a hole in the center of the dough.
- Place it in the oven and cook for 30 minutes.
- Take it out of the oven and with a knife go around the edge to unstick the crust from the pan.
- Place a plate upside down on top of the pie pan. Hold them together and flip it upside down.
- Shake it until you feel that the pie is on the plate. Collect the caramel and the sticky apple bits from the pan with a silicon spatula and spread that on the pie.