1
Peel the apples, remove the cores and roughly chop them. Set aside.
Tart tatin
cinnamon apples with english custard
DessertsThe great French classic: melt-in-the-mouth apples and caramel in a perfect balance of sweetness and crunch.
-
Medium
-
60 minutes
-
30 minutes
-
6 persons
Ingredients
Ingredients for 6
-
Flour200 g
-
Sugar250 g
-
Butter170 g
-
Cold water70 ml
-
Milk500 ml
-
Apples600 g
-
Eggs5
-
Cinnamonq.b
-
Lemon zestq.b
-
Saltq.b
Preparation
Phase 1:
Apples & caramel
2
In a small saucepan, combine the sugar and water and heat until a syrup forms.
3
Add 100 g of butter and cook without stirring until the caramel reaches an amber colour.
Phase 2:
Shortcrust pastry
1
Place the flour, the remaining 70 g of butter cut into pieces, and a pinch of salt in a bowl.
2
Rub together with your fingertips until the mixture becomes sandy.
3
Gradually add the cold water and quickly work into a smooth dough, without overworking it.
4
Wrap in cling film and let rest in the refrigerator for at least 30 minutes.
Phase 3:
English custard
1
In a bowl, combine the eggs, flour, milk and a pinch of salt.
2
Whisk thoroughly until smooth and homogeneous.
3
Transfer to a saucepan and cook over low heat for about 15 minutes, stirring constantly, until thick and creamy.
Phase 4:
Assembly and baking
1
Grease a baking dish evenly, making sure to coat the sides as well.
2
Pour the hot caramel into the base of the dish and spread evenly.
3
Arrange the apples over the caramel, keeping them close together.
4
Sprinkle with a little sugar to encourage deeper caramelisation during baking.
5
Roll out the pastry into a disc slightly larger than the baking dish.
6
Place the pastry over the apples, tucking the edges in neatly.
7
Bake in a preheated static oven at 220°C (430°F) for 40 minutes.
8
Remove from the oven and serve sliced, accompanying each portion with a spoonful of English custard.
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