Tart Of Les Demoiselles Tatin Food

TARTE TATIN

Steps:

• In the bowl of a stand mixer, mix the butter and icing sugar at medium speed for a few minutes until reaching a sandy texture.
• Add salt and ground almonds and mix for 1 minute.
• Add the egg and continue mixing for 1 minute.
• Add the flour and mix very quickly until a reaching a homogeneous dough.
• Spread the dough between two sheets of parchment paper to a thickness of about ¼ inch (5 mm), trying to give it the shape of the mold that will be used for baking.
• Place the dough in the refrigerator for 4 hours or even overnight.
• Preheat oven to 400 F / 200 C.
• Melt the butter in a saucepan over low heat. Add the sugar and stir for 2 to 3 minutes.
• Split the vanilla bean in half and extract the seeds. Add lemon juice and vanilla seeds to the saucepan, and stir.
• Pour the whole in a springform pan and bake for 15 minutes.
• Remove the pan from the oven and let cool.
• Place the apples on top of the caramel, with the curved part facing the mold. Sprinkle lightly with fleur de sel.
• Remove the dough from the refrigerator and place it on the apples, making sure to fold the edges inside around the mold.
• Make two light cross-shaped incisions in the middle of the dough using a knife.
• Bake for about 15 minutes to 20 minutes or until golden.
• Remove from the oven and wait at least 10 minutes before unmolding.

TART OF LES DEMOISELLES TATIN

Steps:

• Blend the 4 tablespoons butter and 1/2 cup of the sugar in a heavy pie tin and cook over medium heat until the mixture is thick, syrupy and lightly browned. Slice the peeled apples. Arrange them on top of the butter-sugar syrup in layers. Dot each layer with butter and sprinkle with a little sugar. Build the apple slices up in the center to come above the rim of the pan. Cover with rich pastry rolled 1/8" thick. Brush with egg. Bake in a 450°F. oven for 10 minutes. Reduce the heat to 375°F. and continue cooking until the apples are soft and the crust cooked through.
• Let the tart cool slightly and then carefully invert it onto a serving plate. The apples should have caramelized with the sugar-butter mixture, making a delicate brown top for the tart. Serve warm or cold with cream.