French pie Tart Tarten with apples: recipe

There are many recipes for dishes that appeared "accidentally" or "by mistake cooks." Tatra tart with apples belongs to them. This tasty French pastry is not only nice to eat. The history of its occurrence is also very fascinating. We will tell you about how a new kind of charlotte appeared on the happy misfortune of the cook. But now we encourage you to follow our example and prepare yourself a delicious French dessert. Stop! Now it's not quite right to name it, because over a hundred years of its existence, the tart has overgrown with numerous variations. Today it is prepared with onions and ham, tomatoes, eggplant and other vegetables. And also fruits - pears, peaches, plums.

The history of Taten's sisters

At a distance of one hundred leagues from Paris there is a small town of Lamotte-Bouvron. No one remembers exactly when the Taten family opened a guest yard in his suburb of Solon, where you could get not only a night's lodging, but also to eat from the road. However, for certain it is known that in 1888 this motel was run by two sisters. Karolina Taten was in charge of the guest rooms, and her sister Stephanie was a restaurant. The famous tart appeared a decade later, in 1898, at the height of the hunting season. The restaurant was full of visitors, and Stephanie, in a hurry, forgot to put the dough on the bottom of the baking dish in a hurry. Apples in the furnace are well tempered. Realizing her mistake, Stephanie covered the fruit with a batter, sent the cake to the preparation, and later turned it over. Visitors to the restaurant liked the unconventional cake-pervertish so much that the cook had deliberately decided to repeat the mistake. The culinary masterpiece received the surname of its author. The glory of it has crossed state borders, and we know it under the name of the French Tart Tarten pie (tarte Tatin).

"The only attraction" of Lamotte-Bevron

The invention of Stephanie was not a local secret for long. The hotel served travelers traveling to the capital and back, so many tourists tasted and appreciated the apple "pie on the contrary" - Tart Taten. Soon, he heard about it and the Parisian restaurateur Louis Vodabl. He became fired with the desire to get the recipe for the tart by all means. But Stephanie Taten was adamant. Then he set off on a trick. The chef at Maxim's restaurant, owned by Vodoblu, hired Tatyen's maidens for the gardeners. He watched Stephanie cook his famous cake and later reproduced it in his own kitchen. In the menu "Maxima" tart Taten with apples is present to this day. But the glory of the town of Lamot-Bouvron did not fade from this, but only grew more rich. Capital gourmets were not afraid to go a long way to enjoy tarte des demoiselles Tatin - "a cake of two young ladies Taten". Now the members of the Brotherhood of admirers of this masterpiece are in the restored building. Until now, as a museum exhibit is shown to visitors a wood stove with a blue tile finish, in which the first copy of the tart was baked. To attract tourists, local chefs perform real miracles. So there was the biggest Taten tart with apples in the history, the diameter of which was two and a half meters. As the chefs turned this creation, it remained a mystery.

Ingredients for tarta

This apple pie in its classic version is baked with an unusual test. It is supposedly flaky, although it is much easier to make it. But the main highlight of the dessert was not the airy and light dough, namely the filling. Therefore, the main attention should be paid to caramel and apples. The first one is very whimsical, it can burn out within a second. The apples are even worse. You never know until the end how they behave in the oven. Give too much juice - he will soak the dough, the dessert will look like porridge. Too dry too will not work. Sour? Oh no! If you want to bake a classic Taten tart with apples, the recipe prescribes to take apples of the grade "Runet". But many culinary specialists have nothing against other varieties. The main thing is that they should be dense pulp and sweet. Suitable "Gala Royal", "Golden" and even our "Antonovka." As for caramel, for its production it is necessary to take real butter, sugar, cinnamon and vanilla.

Tart Taten: puff pastry

Purified apples, as you know, quickly turn black in the air. Therefore, we begin to prepare our pie with kneading dough. The classic recipe assumes an exclusively layered base and no other. Of course, apples with biscuit are also very tasty. And it will be quite easy to use the ready-made puff pastry. But it will be a somewhat different dish, not the famous French Taten tart. For the test, we need 150 grams of butter. It should be very cold, so you must put the indicated amount for a couple of minutes in the freezer. Two hundred and fifty grams of flour is sifted to the table through a sieve. Add there a teaspoon of sugar and a pinch of salt, mix it. We take out the oil and quickly, until it is warm, with small cubes. Fingers start to mix it with flour. You should get a lot of small crumbs. Add the egg yolk and one or two tablespoons of ice water. We knead the dough to homogeneity. We roll the bun, wrap it in a food film and put it in the refrigerator for half an hour. But, honestly at heart, dessert will not lose anything if you use the layer of the ready puff pastry.

Preparation of caramel

In order to bake apple tart Taten, you need to have a frying pan that can be put in the oven. It is also desirable that it be non-stick coating. Caramel should be slightly bitter, so it's important not to miss the moment. We take about a kilogram of apples. For the aesthetic appearance of the pie, it is desirable that they be the same size. We clean apples, remove the core and cut into slices. To the pulp does not darken, sprinkle fruit with lemon juice. We put a dry frying pan on a strong fire. Pour five tablespoons of sugar. When it dissolves and starts bubbling, add 120 grams of butter, vanilla and cinnamon (a quarter teaspoonful). It is necessary to stir carefully, so that caramel is not burnt. Remove from the plate is necessary when the mass becomes pale brown, and in the air will smell of burnt sugar. To stop the process of heat treatment, cooks are advised to put the frying pan on a towel soaked in cold water.

Another recipe for caramel

It is possible to act easier. First, melt the butter and add there the specified amount of sugar, cinnamon and vanillin. This will save your frying pan from the possible sticking of caramel. Cooking, stirring, about five minutes on medium heat, until the mixture becomes a pleasant golden brown color. There is a very simple recipe, where caramelization takes place already in the oven. We take the form for baking, densely spread it with oil, sprinkle with sugar, cinnamon and vanilla, spread apples, cover with a layer of dough. We send the pan to the oven, and turn the finished product. But it will not be Taten with apples. The recipe for a classic dish does not allow any deviation from the canon: caramelization of apples should take place on the stove.

Cooking

Proceed to the next stage. Now we have a difficult process of caramelization of apples. Remove the frying pan from the fire and spread the lobes of fruit in a circle, so that they create the appearance of "scales". Again, put the frying pan on a small fire, and sprinkle apples with a small amount of sugar and cinnamon. Fruits should be allowed to juice, which will somewhat dilute the caramel. The liquid must cover the apples so that they are soaked with syrup. So we cook, naturally, without stirring, not to break the picture, with a quarter of an hour. Turn off the fire on the stove and light the oven. Apple tart Taten will be baked at a temperature of 220 degrees.

Cooking the pie-pancake

When the fruit in the caramel is slightly cooled, sprinkle the working surface with flour and roll out the dough. It should not turn out very much. We give the layer a little bit larger than the baking dish. Cover the apples with a batter. We protrude the protruding edges inside. With a fork, make a few punctures so that the dough does not bubble in the oven. We bake Taten tart with apples for about forty minutes. Hot turn the pie on the plate.

Innings

Serve a turnip, too, with a taste. Classics of the genre prescribe to eat it hot to the accompaniment of cider or light red wine. In no case can not heat the Taten tart with apples in the microwave - this will have a detrimental effect on the taste. It's better to just put in the oven for ten minutes in a faint heat. Or follow the example of the French. In a small pitcher pour 125 milliliters of Calvados, a little heat it over the fire, then set it on fire and pour it on them. Sisters Taten served their tart with warm sweet sour cream. In Parisian restaurants have moved away from this provincial fashion. It is often possible to meet a tart in the frame of whipped cream or even, following the example of the Viennese apple strudel, with a ball of vanilla ice cream. Sometimes it is flamed not by Calvados, but by other strong alcohol. But how to serve a famous tart and what to wash down - it's up to you.