Hello, young Padawan
Today, we are returning to the kitchen to make one of the oldest recipes of all time, or almost, lol. Well, it’s about the late 19th century; it’s not bad after all!
We will use the Tatin Delight set from Emile Henry, but if you have a classic baking tin, it will do the job just as well, and you will enjoy it like the others.
Ready? Let’s go.
The tatin pie, “à la Chill”.
For 6 servings.
8 to 10 apples, depending on their size, of the variety of your choice. Personally, I like bi-colored, even tri-colored ones, like fuji, elstar, queen of pippins, pirouettes, topazes, or santana (just don’t use granny smith which will release too much juice).
2 tablespoons of soft butter
4 teaspoons of sugar
a teaspoon of vanilla powder
2 teaspoons of cinnamon powder
a shortcrust pastry
a small pot of thick organic Normandy crème fraîche, the almost yellow one, or double cream if you are in Switzerland!
Recipe
Preheat the oven to 356 °F.
Wash and peel the apples. Remove the core with an apple corer and cut them into quarters, meaning four pieces.
In a saucepan or directly in the mold of the Emile Henry Tatin Delight set, pour the sugar and cook over medium-high heat. Once some of the sugar begins to liquefy, move the saucepan slowly up and down or left and right to bring the liquid over the solid, but at this point, do not stir.
Turn off the heat when the caramel is light golden, and wait two minutes; it will brown a little bit more with the pan’s heat; then add the butter all at once and stir with a wooden spoon. Be careful of projections; the caramel is still super hot, and you’re putting a cold ingredient in it so it will react. Beginners will start with gloves to avoid any unpleasant burns.
If the caramel is made in a pan: Without waiting, pour the boiling caramel into the mold and distribute it well in a spiral.
If it is made in the Tatin set: distribute the caramel evenly over the entire mold.
Immediately arrange the apple quarters with love, glory, and beauty, but especially with the rounded part against the mold, to obtain this pretty “bistro” look when unmolded. Sprinkle the vanilla and cinnamon evenly over the apples using a tea strainer, and cover everything with the shortcrust pastry, tucking the edges inward. Be careful not to burn yourself with the caramel; if necessary, help yourself with a tablespoon. Prick the dough five or six times with a small paring knife, and bake for 40 minutes.
Presentation
After cooking, remove the pie from the oven and wait fifteen minutes before unmolding it. To do so, place a plate on the mold (or put the plate from the Tatin set) and turn everything over. The most satisfying moment is, of course, when you lift the mold to discover this fabulous treasure that has been scenting your kitchen for an hour!
Serve the tart with a spoonful of cream without forgetting to leave the pot on the table because some of your guests will for sure take a second spoonful, if not a second slice of pie!
It goes wonderfully with a Breton brut cider, a glass of artisanal apple juice, a vanilla or cinnamon roiboos, or even a Christmas tea.
All that remains is for me to wish you bon appetit and a good tasting.
XO 🥧
