Apple Tatin Cake

Apple Tatin

Tarte Tatin is traditional French dessert. It is believed to have been accidentally invented in the early XIX century in a small family owned hotel called Hotel Tatin, some 100 miles south of Paris. It consists of caramelizing the fruit on the bottom of a tart pan before baking the cake. It is simple to make yet elegant and delicious. When serving, top each slice with a dollop of whipped cream or a scoop of vanilla ice-cream to add a note of luxuriousness.

Ingredients:
2-3 sweet apples sliced
6 Tbs Canola oil, plus more for the pan
1 3/4 cup sugar, divided
3 eggs
1/3 cup plain yogurt
zest of 1 orange
1/2 tsp vanilla essence
1 cup and 2 Tbs all purpose flour
1/2 tsp baking powder
1/4 tsp salt
confectioners’ sugar for dusting
whipped cream for serving

Preheat oven to 170C/350F

Oil well a 9 inch tart pan and set aside.

Slice and arrange the apples on the bottom of the pan starting from the middle. I prefer my apples thinly sliced but if you like them thicker cut them wedges.

Make the caramel: Combine 1 cup of sugar and 1/3 cup of water in a small sauce pan and cook on medium high heat until light brown aromatic. You can swirl the the caramel the liquid caramel but never stir it or you will end up with sugar crystals. Pour the caramel over the apples to cover them evenly.

Make the batter: In a medium bowl sift together the flour, salt and baking powder. In a medium bowl combine the canola oil, the eggs and 3/4 cup sugar and beat on high speed for 2 minutes. Add the yogurt and vanilla essence. Add the flour mix to the wet ingredients and mix until just combined, don’t overheat.

Pour the batter over the apples and bake for 20 to 25 minutes in medium position until golden.
Let cool completely before unmolding it.

Dust with confectioners’ sugar and serve topped with ice cream or whipped cream.

Wine suggestions: Tarte Tatin should ideally be served with French wines, and in particular the Loire Valley wines such a Coteaux-du-Layon, Coteaux-de-l’Aubance, Bonnezeaux or Quarts-De-Chaume.

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