We made the tart from the photo more than a fortnight ago and I had no intentions to post about it since this is an extremely ordinary recipe. But we were overloaded with apples that if eaten raw were blind and crumbly but when cooked they were extremely flavourful. So this tart became something like our everyday tart.
Spices like cinnamon, cardamom, cloves could also be added but I prefer the potent simple apple taste. Sometimes we substitute muscovado sugar for a part of the granulated sugar but the colour of the apples gets a bit brownish.
This is not the traditional tart Tatin recipe since it's cooked only in the oven, but it appeared we do not have a pan that could be used both on the stove top and in the oven.
Tart Tatin Recipe:
- 150 gr cake flour;
- 20 gr desiccated coconut;
- 3 gr salt;
- 40 gr confectioners' sugar;
- 85 gr cold butter(cut into 1cm cubes);
- 1 small egg, lightly beaten;
- 100 gr granulated sugar;
- 45 gr butter;
- 2-3 apples;
- 2 Tbsp freshly squeezed lemon juice.
Peel and core the apples. Cut them in whatever pieces you like, then toss them in lemon juice.
Preheat the oven to 180ºC.
Caramelize sugar in butter, then pour it into an even layer on the bottom of 20-21 cm round baking pan. Arrange apples on top of the caramel.
On a lightly floured counter top roll the dough out to a circle 0,5-1 cm larger than the baking dish. Place the dough circle on top of the apples and tuck in the ends. Punch the dough a couple of times with a fork. Bake for around 45 - 50 minutes or until done.
Remove baking dish from the oven. Leave it slightly to cool for about 5 minutes, then turn it upside down on a serving plate. It could be served while still warm.