Tart Tatin apple pie with cream ice cream

Description

The famous "inverted" pie comes from France. The most delicate combination of fragile shortcrust pastry and juicy apples melting in creamy caramel.

Cooking

Step 1

Prepare dough. Sift flour with powdered sugar and fine salt. Coarsely grate the frozen butter into the flour. Quickly rub the butter with flour into crumbs with your hands, not allowing the butter to melt. Gradually add cold water and knead the dough. Form the dough into a ball and refrigerate for 50-60 minutes.

Step 2

Remove the core from the apples and peel if it is hard enough. Cut apples into large pieces - in half or quarters.

Step 3

Prepare caramel. Pour sugar into a heat-resistant one-piece form or a frying pan with a thick bottom with a diameter of about 25-28 cm, pour in water and put on high heat. Do not stir sugar to avoid crystallization, you only need to tilt the pan from time to time. When the sugar dissolves and begins to turn a slightly yellowish color, lower the heat a little and add the vanilla and small pieces of butter, cook, stirring, over high heat for about 3 minutes until light viscosity. Do not overheat the mass, otherwise the tart will be bitter.

Step 4

Put the apple slices tightly into the finished caramel. Put on a slow fire and leave to caramelize for 10-15 minutes. When using hard apples, at the end of caramelization, cover the pan with a lid for no more than a minute.

Step 5

Remove the dough from the refrigerator, roll it out on a floured surface into a layer the size of the diameter of the mold and about 4 mm thick. Remove the pan from the heat, spread the dough on top, slightly turning the edges inward. Bake in a preheated oven at 190 degrees for 30-35 minutes.

Step 6

Leave the finished tart to cool in the mold for 3 minutes, then cover the mold with a dish and quickly turn it over, thereby leaving the tart on the dish. Serve the apple tart warm with a scoop of ice cream on top.