Super tasty tart tatin with cherry apples..
What a crap. Again no parking in sight and I am forced to park my little Frenchman again three streets further. Actually, I have nothing against a small walk after the end of work, but it pours like in streams and I have just a twelve hours day behind me. “Eyes to and through, after all, is only water” and I stagger with my broken cooking shoes over the softened path, which should bring me home as quickly as possible.
A street lamp flickers and I feel like in a Harry Potter sequence in which, waiting in the dark, he suddenly encounters an animalus (art werewolf). It’s good that these mythical creatures don’t exist in “Little Lintorf” and I’m continuing on the path.
A wet dripping branch blocks my way and when I want to push it aside I notice little red fruits. “Wow,” I think. These must be ornamental potsl. I pick a fruit, bite in and test with the tip of my tongue whether it is actually this fruit or maybe a toxic one. Clearly apple. “This branch only blocks the way and cannot get stuck here,” I think to myself, and as a dutiful citizen, it is removed in a way that suits the species.
Arriving at home and soaked up to the tip of my toes, I put the magnificent specimen on the table and start thinking. The gaze wanders to a French cookbook and my internal memory immediately plays a picture to me. I open the book and hastily scroll through the back pages. Voilà. My memory was right and the small branch with its magnificent fruits should from now on have a meaning. A sense.
If golden yellow, melting caramel meets the light acidity of apples, fused with the puff pastry and bakes together to make something great, then it is very possible that this is a tart tatin.
One of these dishes, which has to be divided into different sections, because not only the taste changes, no, also the texture gives this French classic its typical character. From the crispy edge that already has hints of caramel to the juicy centre where apple and sugar kiss, this masterpiece from the Boulangerie really offers everything the sweet heart desires.
Super tasty Tarte Tatin with cherry apples:
|Puff pastry||For 1 tart|
|Ca 400g||Cherry apples (seeded)|
|100g||Sugar (brown or Muscovado)|
Fully motivated, at the point where time no longer matters, I free the apples from the branches, wash them off briefly and core them. Yes, actually one by one and a drill would significantly speed up the whole number. Then I put them in cold water. A quick puff pastry, with enough butter, is carefully folded and put on ice. Of course, you can also buy one, but a homemade one just tastes better.
Here’s how it’s done:
1. I mix the flour, salt and water into a pre-dough and roll it out. In the middle of the base dough, I lay the butter flat and fold the edges over the butter. Then roll out again so that the butter makes the core. Again I fold the dough and roll it out. Then I put the dough in the fridge so that the butter can’t melt and can be processed better. I repeat this process three times. That’s enough for me in layers.
2. Now I put the sugar in an ovenproof pan and let it caramelize darkly. This is extinguished with sake and a reduced. Now the gold-yellow back is mounted and bound with the butter. For this, stir cold butter flakes into the warm brew. In addition, the apples are added and are briefly swung through. The amount of apples should fill the bottom of the pan perfectly. The apples should be nicely caramelized and there should be hardly any liquid left in the pan.
3. Then pull the pan from the stove and cover the apples with the rolled-out puff pastry. The edges must be pressed to the inner bottom of the pan so that the apples can cook gently under the dough. The whole thing now comes into the oven at 160 degrees for 25 min.
4. After baking time, the tart is gently toppled. A buttriges caramel aroma takes the kitchen by storm. “It’s not too little time we have, it’s too much time that we don’t use.” – (Seneca)..
Today I am quite satisfied.
This post is also available in: German