Plantia’s Tarte Tatin by Mimi Thorisson.

- Plantia’s Tarte Tatin by Mimi Thorisson Recipe | AGFG
Sweet Tart Dough:
1 1/2 cups / 180 g plain (allpurpose) flour, sifted, plus more for rolling
1/3 cup / 65 g caster (superfine) sugar
Pinch of fine sea salt
1 large egg yolk
7 Tbs / 100 g cold unsalted butter, cut into small pieces, plus more for the pan

Apples:
1/2 cup / 100 g caster (superfine) sugar
1 vanilla pod (bean), split lengthways, seeds scraped and reserved
6 1/2 Tbs / 90 g unsalted butter, cut into small pieces
2 pounds / 900 g apples, peeled, cored and quartered
Crème fraîche, for serving

Method
Sweet Tart Dough:
Make the dough.
Put the flour in a large bowl and make a well in the centre.
Add the sugar, salt and egg yolk and mix slowly with your hands.
Add the butter and mix well until you have a smooth and homogenous dough.
Form it into a ball, cover with cling film (plastic wrap), and refrigerate for at least 1 hour or overnight.

Preheat the oven to 350F/180C.
Butter a 9-inch/23-cm ovenproof frying pan (skillet).

Start the apples.
Mix the sugar with the vanilla seeds.
Sprinkle the vanilla sugar over the bottom of the frying pan, scatter the butter over the sugar, and then tightly pack the apples in the pan in a circular fashion with one flat side down.

Put the pan on the stove over a medium-high heat and cook until the liquid starts to bubble, about 3 minutes.
Reduce the heat and continue to cook until the juices turn a golden caramel colour, about 10 minutes.
Remove from the heat.

On a lightly floured work surface, roll out the dough to a 1/8-inch/3mm thickness.
Using a sharp knife, cut a round of dough just slightly larger than the top of the frying pan.
Drape the dough over the apples to cover and carefully use your fingers to tuck the dough between the pan and the apples on all sides.

Transfer to the oven and bake until the pastry is golden brown, about 40 minutes.

Let cool for 5 minutes.
Wearing oven mitts or using tea towels (kitchen towels), carefully (the caramel is hot) remove from the pan by placing a large serving plate on top and inverting the cake onto the plate.

Serve with crème fraîche.

How to cook perfect tarte tatin.

Toffee apples for grown-ups, the tarte tatin is all about the flavour of the fruit – crisp pastry, firm, juicy apples and that sweet, buttery caramel topping, holding the whole lot together. We may grow the best varieties, but the French really know what to do with them.

Serves 6

7 medium apples: 4 Cox, 3 Granny Smith
200g white sugar
50g butter
175g ready-made shortcrust pastry OR
225g plain flour
2 tbsp caster sugar
120g cold butter
1 medium egg, beaten

1. Peel, halve and core the apples, then put in the fridge, uncovered, for 24 hours.

2. Put the sugar into a 20cm heavy-based ovenproof frying pan along with 50ml water and leave to soak for a couple of minutes, then cook over a medium heat until golden and fudgy. Take off the heat and stir in the butter, and a pinch of salt, until well combined, then carefully arrange the apples in the pan, round-side down, bearing in mind the caramel will be very hot, and put back on the heat – you may need to cut some of the apples into smaller pieces to fill in the gaps. Cook for 5 minutes, then take off the heat and allow to cool completely.

3. If making the pastry, sift the flour into a large mixing bowl and add the sugar and a pinch of salt. Grate in the butter, then rub together until it is coarse crumbs.

4. Mix the egg with 2 tsp cold water and sprinkle over the mixture. Mix together into a soft but not sticky dough, adding more water (if required) very gradually. Shape into a ball, and then cover with clingfilm and refrigerate for at least 20 minutes before rolling out.

5. Pre-heat the oven to 200C. Roll out the pastry (you'll probably have some left over if you've made your own) to 5mm thick, and cut out a circle slightly larger than your pan. Put back into the fridge to rest.

6. Put the pastry on top of the pan and tuck in the edges around the fruit. Bake for about 30 minutes until the pastry is golden, then remove from the oven. Allow to cool for 5 minutes, then place a plate, slightly larger than the pan, on top and then, very carefully, using oven gloves, invert the tart on to the plate. Best served warm, with crème fraîche.

Is tarte tatin the queen of apple-based desserts, or do you prefer a strudel, a crumble, a Charlotte, or even a good old-fashioned apple pie? What kind of pastry do you use, and how far do you go down the route of caramelisation?

How to cook perfect tarte tatin | Life and style | The Guardian: "Perfect tarte tatin"
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