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A classic French upside-down tart featuring deeply caramelized apples cooked in butter and sugar, topped with a crisp shortcrust pastry. It offers a rich, buttery, and sweet-tart flavor profile that is best served warm with a dollop of cream.
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Make the shortcrust dough and let it rest in the fridge. → Prepare the apples by peeling, quartering, and coring them. → Cook the apples in a homemade butter caramel until soft and dark. → Pack the apples into a pan, cover with dough, and bake at 200°C for 30 minutes. → Cool the tart and flip it onto a plate, using heat to loosen the caramel if necessary.
Make the shortcrust dough and let it rest in the fridge. → Prepare the apples by peeling, quartering, and coring them. → Cook the apples in a homemade butter caramel until soft and dark. → Pack the apples into a pan, cover with dough, and bake at 200°C for 30 minutes. → Cool the tart and flip it onto a plate, using heat to loosen the caramel if necessary.
A classic French upside-down tart featuring deeply caramelized apples cooked in butter and sugar, topped with a crisp shortcrust pastry. It offers a rich, buttery, and sweet-tart flavor profile that is best served warm with a dollop of cream.
Place cake flour into a mixing bowl.
Add cold unsalted butter cubes and a pinch of salt. Rub the mixture together with your fingertips until it reaches a crumbly, sand-like texture.
In a separate small bowl, whisk together one egg yolk and 20g of water.
Pour the egg mixture into the flour crumbs and combine using a scraper until a smooth dough forms. Do not overwork it.
Wrap the dough in plastic wrap and refrigerate it to rest.
Use cold butter for the dough to ensure a flaky crust.
Choose firm apples (like Pink Lady or Granny Smith) that won't turn into mush during the long caramelization process.
Watch the caramel closely; it should be dark amber for flavor but can burn quickly.
Packing the apples tightly is important as they shrink during baking.
Heating the pan before flipping is a critical trick to ensure the apples stay on the tart rather than sticking to the pan.
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