The tart tatin originated by accident in 1898 in the Sologne region of France at the Hotel Tatin, run by two sisters named Stephanie and Caroline Tatin. History has it that Stephanie, who did most of the cooking at the hotel, was overworked one day and started to make a traditional apple pie. She left the apples cooking in sugar too long; she tried to save the pie by putting the crust on top and then put the whole thing in the oven. After she turned it upside down, she served it to the hotel guests, and they loved it! Apple tart tatin was born.
I have wanted to attempt an apple tart tatin for some time, after watching Anne Burrell and Ina Garten on the Food Network. It took awhile for me to work up the courage to try a recipe because the first step in the process is making a homemade caramel sauce...which requires burning sugar over the stove. And I thought there was a lot of room for error there. But after making this once, I realize how easy it actually is!
Ingredients
6 tbsp. butter, at room temperature
2 Granny Smith apples, peeled and very thinly sliced
1 3/4 cup sugar
2 eggs, at room temperature
1/3 cup sour cream
1/2 tsp. grated lemon zest
1/2 tsp. vanilla extract
1 cup all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
Powdered sugar
Directions
1. Preheat the oven to 350 degrees, and grease a 9-inch pie dish (I use Pam Baking Spray).
2. Peel, core and thinly slice the apples. Arrange them in the pie dish; you will have some slices leftover. (I arranged two layers of apple slices, but the recipe I referenced by Ina Garten only called for one layer to be arranged).
3. In a small saucepan, combine 1 cup of sugar and 1/3 cup water. Cook over high heat until it turns a nice amber color. During cooking, you can swirl the pan, but do not stir it. (It took about 15 minutes when I made it).
4. As the mixture browns, cream butter and 3/4 cup sugar in a mixing bowl until light and fluffy.
5. Lower the speed and beat in eggs, one at a time, until well combined.
6. Add the sour cream, lemon zest and vanilla; mix until combined.
7. In a small bowl, combine the flour, baking powder and salt.
8. Add the flour mixture to the butter mixture on low speed. Mix only until combined; do not overmix.
9. Pour the browned sugar/water mixture over the apple slices. Pour the cake batter evenly over the apple slices.
10. Bake for 30 to 40 minutes.
11. Remove from oven and cool for 15 minutes before inverting the cake onto a flat plate.
12. Serve warm or at room temperature.
*Optional: You can dust the cake with powdered sugar if desired.
No comments:
Post a Comment