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Tarte Tatin | Transcription of Kukipapa Cooking Channel's recipe

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Kukipapa cooking class

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Ingredients

Apple (Jonathan) : Four
sugar : 80g (granulated sugar)
(A) Granulated sugar : 40g
(A) Water : 1 tablespoon
Unsalted butter : 40g
Frozen pie sheet : 1 pack

Time required

120minutes

Procedure

1) Prepare 00:17
Peel the apples, remove the core and seeds, and cut into 6 equal parts.
Place in a bowl and sprinkle with sugar.
2) Make caramelize 01:22
Put (A) in an oven pan and heat while shaking the pan.
Heat while shaking the pan, color it brown, add unsalted butter and mix with a spatula.
3) Bake 02:33
Arrange the apples of 1 vertically in the pot of 2 and add the juice left in the bowl.
Bake in an oven preheated at 200 degrees for 20 minutes.
Once taken out, sprinkle the juice in the pot on the surface.
Raise the oven to 210 degrees and bake again for 20-30 minutes.
Take it out on the way and bake it while sprinkling juice on the surface until it is browned.
4) Finish 03:10
Cut the frozen pie sheet that has been returned to room temperature to the size of a pan and cover it on the surface of the pan.
Bake on the surface of the pie sheet for 30 minutes.
Remove the heat, wrap it, and cool it in the refrigerator.

Point

・ When using small apples, use 4.5 to 5 apples.
・ Apples should be as hard as possible and have a sour taste. Jonathan and Fuji are recommended.
・ By sprinkling sugar on the apples and letting them blend in, water will come out from the apples and it will be easier to boil down. It also prevents discoloration.
・ When making caramelize, mix only the first time. Be careful because if you mix too much, it will crystallize.
-Since it uses a frozen pie sheet, it can be easily made.
・ When removing chilled tarte tatin from the pot, it is easier to remove it by putting the pot on fire.