TARTE TATIN FAҪON MIMI

Learn how to cook a genuine tarte tatin with the help of pastry Chef Mimi Sinai.

By ITRAVELJERUSALEM TEAM
February 9, 2011 11:47
1 minute read.
Kneading dough for a pie.

baking pie_311. (photo credit: Courtesy)

Ingredients:

For the pastry:
320 gr. plain flour
90 gr. soft butter
110 gr. icing sugar
2 mid-range egg yolks
1 mid-range egg

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For the filling:
About 1.5 kg. of nice red/yellow apples, peeled, cored and cut into
4-8 wedges depending on the apple sizes.
250 gr. caster sugar
110 gr. butter

Preparation method:

For the Pastry:
Mix the butter and the icing sugar in a food processor until it
becomes creamy. Add and mix with the flour the eggs and eggs yolks
until it comes together to a dough.

Remove the dough from the mixer bowl and set aside in the fridge.

For the filling:
Sprinkle the sugar and the butter in a 24-cm.-diameter heavy-bottomed
pan and arrange the apple pieces in one layer over the bottom of the
pan.

Place pan over a medium heat. Allow the apples to caramelise till they
a re a pleasant-looking golden brown, then remove from heat.

Mounting:
Pre-heat the oven to 200°C.

Remove the pastry from the fridge and lay it down onto the filling.

Place the pan in the oven and bake until the pastry is golden brown
(about 40 minutes).

Remove from the oven and leave to rest for a minute or two.

Take a heatproof serving dish that is generously larger than the pan
on all sides and place over the pan. Quickly and carefully flip the
pan and the dish so that the pan is on top. Then lift off the pan. The
tart should be left on the serving dish with the apple on top.

Serve warm with crème fraîche, whipping cream, or vanilla ice cream.


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