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Tarte Tatin ｜ Party Kitchen --Recipe transcription of Party Kitchen

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Party Kitchen-Party Kitchen

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Ingredients

Cake flour : 120g
Unsalted butter : 60g
salt : A pinch
egg yolk : 1 piece
water : 30ml
Apples (for simmered apples) : Three
Unsalted butter (for boiled apples) : 120g
Granulated sugar (for boiled apples) : 120g

Time required

120minutes

Procedure

1) Combine cake flour, salt and butter 00:21
Put the sifted cake flour, salt and butter in a bowl and chop with a scraper until the butter is about the size of azuki beans.
Grind the butter with your fingers and lightly rub with both hands until the butter becomes sandy and yellowish.
2) Make the dough 01:43
Indent the center, put a mixture of egg yolk, water, and salt in it, cover with the surrounding flour, and chop until the dough is even.
3) Let the dough rest in the fridge 02:55
Wrap it in plastic wrap and let it rest in the refrigerator for at least 1 hour.
4) Pull out the dough in a circle 03:24
Dust the workbench and rolling pin, rotate the dough little by little, stretch it to a thickness of 2 mm with a rolling pin, and pull it out into a circle with a diameter of 6 cm.
Use a fork or picket roller to make air holes in the fabric.
5) Prepare apples 04:23
Peel the apples, cut them into quarters, and remove the core.
6) Make boiled apples 06:14
Put granulated sugar in a frying pan and heat over medium heat. When the caramel color turns, add butter, and when the butter melts, add apples. Boil for about an hour, turning it over occasionally.
7) Place in a mold, cover with dough and bake in the oven 08:56
Fill the mold with apples, cover with the dough, and bake in the oven at 200 ° C for about 15 minutes until the dough is browned.
When the heat is removed, put it in the refrigerator to cool it.
8) Remove from mold and finish 09:53
After turning the mold over, warm the mold with a burner and remove it from the mold.
If you like, sprinkle granulated sugar (outside the amount) on the surface of the apple, burn it in a caramel shape with a burner, and decorate it with whipped cream, cinnamon, and mint.

Point

・ Tarte Tatin is a sweet and sour apple fried with butter and sugar, stuffed in a mold, covered with tart dough and baked, and has a fragrant caramelized sweet.
・ Cool the cake flour and diced butter in the refrigerator until just before work.
・ If you knead the dough, the shrinkage will increase, so be careful not to knead it.
-By making holes in the dough, the dough does not rise when baked and can be baked as it is.
・ The dough can be stored refrigerated for 3 days and frozen for 2 weeks before baking. If frozen, move to the refrigerator the day before use to thaw and use.
・ The mold can be a frying pan or a pan as long as it can be placed in the oven.