Tart Tatin

Submitted by enr on 17 Nov 2007
200 g flour
120 g butter
1/4 tsp salt
25 g sugar
100 g sugar lumps
1 kg apples
Tart Tatin
Photo added on
Photo author
Prepare dough of flour, 100 g butter, salt, 1 tbsp sugar and 1/2 cup water. Form a ball and set aside. While the dough rests on strong fire is prepared caramel from sugar cubes and 3 tbsp water. The hard candy is poured into a pan with a diameter of 18-20 cm. The caramel can be prepared directly in a glass tray. Peel apples, cut into four parts and cleaned of seeds. The quarters are cut into not too thin slices and arrange in a circle on up the cold caramel. Sprinkle with remaining sugar and top evenly distributed the remaining butter (20 g) of cubes. Roll out the dough to a circle with a 5 mm thick, put it on the apples and lightly pressed on the edges. Tart bake in the oven for 25-30 minutes at 220 C. The dough should be well cooked, but not burnt. Hot tart turns on plate. When cool can decorate with whipped cream.
1 user
17 Nov 2007


it will definitely try!

cake is great but its French say *obarnat apple pie.*Anyway, thanks for writing a bylgarski recipe.

Quite well get dough but I could not ratocha well and fully covered dessert, but otherwise it was pretty cool