Tarte Tatin

I'm thinking of eating without saying night, day, holiday, meeting. It doesn't mean to eat everything, to taste it. To try more recipes, to take more photos… Of course, you all know that now :)

I believe that a person who enjoys his work and focuses only on it will always be happier and more successful. When I concentrate on my work, other problems in life disappear or it is a driving force for me to step into better jobs.

During the day (which is now almost twice as crumbly), my kitchen is falling apart countless times, dirty plates flying around. I don't understand how it is in the evening when I do my daily chores on the one hand and start cleaning on the other. Sharing 2 recipe with you during the day and reading a favorite book for half an hour in my bed at the end of the day is like a reward.

All I'm saying is, don't worry about anything. Once you start producing, you will see that no one can hold you and you will not find the pleasure of sharing what you produce in anything.

Tarte tatin, which I prepared for myself as a reward dessert today, is an incredibly delicious recipe. It is impossible for me to describe the magical smell that surrounds your kitchen with butter, sugar and apple caramelizing together.

Despite its indisputable taste, the practicality of the dessert is my favorite part.

Many of you may not have heard of it before, even if you have not heard, you have not had the opportunity to taste it. It's never too late to prepare it at home.

In Larousse Gastronomique (Encyclopedia of Gastronomy) Tatin is explained as follows.

The name given to an apple tart that is baked "upside down" under the lid of dough, but served "flat", that is, the fruit on the top, with the lid on the bottom. It was first served by Tatin Sisters, who ran a hotel restaurant in Lamotte-Beuvron at the beginning of the 20th century.

After this tart is baked, it can be served with whipped cream or vanilla ice cream. It can also be prepared using pears, if desired. It is usually prepared with hard green peeled apples.

I didn't necessarily look for green apples, I evaluated my hard red apples at home.

Love…

Ingredients for Tarte Tatin Recipe

• 5 large hard apples
• 4 spoonful butter
• 1 tea glass of granulated sugar
• 6 sheets of puff pastry

For service:

Cream

How to Make Tarte Tatin Recipe?

1. Peel the apples, cut them into 6 parts and remove the cores.
2. Take the butter in a pan that can go into the oven, add granulated sugar and mix it on low heat.
3. Arrange the apples on the butter and sugar mixture as in the photo. Cook for about 10-12 minutes until the apples release their juices and caramelize. Remove the cooked apples from the stove and let them cool in the pan.
4. Take the puff pastry out of the refrigerator and let it thaw. Open it to the size of a pan by slightly overlapping it on the lightly floured counter.
5. Spread the puff pastry over the cooled apples and smooth the edges.
6. Bake the puff pastry in a preheated 180 degree oven until golden brown. When the puff pastry is browned, take it out of the oven (make sure to use oven mitts when handling the pan) and let it cool.
7. Put a plate the size of the pan on the pan and turn the pan upside down and transfer it to the tart plate.
8. If you don't want to turn the tart hot (which is a bit difficult), turn it slightly after cooling so that the apples do not stay in the pan and serve with cream.