John Myers
Contents
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Ingredients
Dough of the tart:
- 230 g Flour
- Salt
- 150 g Butter
- 1 tbsp Sugar
- 4 tbsp Milk
- 1 Pc. Egg
- Flour
Topping of the tart:
- 1 kg Apples
- 150 g Sugar
- 90 g Butter
- Cinnamon powder
Bavarian cream:
- 2 leaf Gelatin white
- 300 g Cream
- 3 Pc. Egg yolk
- 50 g Powdered sugar
- 2 Pc. Vanilla pods (pulp only)
- 1 tbsp Kirsch
Instructions
Tarte Tatin:
- For the dough, mix the flour with a pinch of salt, mix the butter and sugar in a bowl with a wooden spoon.
- Gradually sprinkle the flour over it and stir in with a wooden spoon.
- Finally, briefly shape the dough into a ball with your hands without too much pressure, wrap in cling film and place in the refrigerator for 2 hours.
- In the meantime, preheat the oven to 200 °. For the topping, wash, peel and quarter the apples, remove the core and cut the quarters in half crosswise.
- Put 6 tablespoons of sugar in a saucepan and let melt over medium heat. Add 50 g butter and caramelize while stirring until golden yellow.
- Spread the caramel quickly on the bottom of the pan. Spread the apples close together in the pan.
- Mix the rest of the sugar with 3 pinches of cinnamon and pour over it, spread the rest of the butter on top in small flakes.
- Cook the apples in the oven for approx. 35 minutes. Take the apples out of the oven and let them cool in the tin.
- Roll out the dough on a lightly floured work surface. Place on the apples and gently press the edge into the mold. Then bake in the oven for 15-20 minutes.
Bavarian cream:
- Soak the gelatine in cold water. In a tall mixing beaker, whip the cream until it is half stiff.
- Put the egg yolks with the powdered sugar and the vanilla pulp in a bowl and whisk with a whisk to a light, foamy mixture.
- Heat the kirsch in a small saucepan and remove it from the heat.
- Squeeze out the gelatine well, dissolve it in the kirsch while stirring and stir in the egg yolk mixture.
- Carefully fold in the whipped cream with a whisk.
- Fill the cream into portion molds (120 ml each) and leave to set in the refrigerator for about 2 hours.
Nutrition
Serving: 100gCalories: 242kcalCarbohydrates: 25.7gProtein: 2.6gFat: 14g
