Preparation
30 minutes
Cooking
1 hour
Difficulty
Easy
Change the taste of dessert for the family with cake delicious apple tart, nutritious. Thanks to the crunchy sweetness from fresh apples combined with the rich, fatty crust, everyone who tastes it will surely love it. Cooking with Tastetutorial.com to see the recipe now!
Ingredients for Apple Tart – apple tart tatin For 6 people
All-purpose flour 160 gr Almond flour 50 gr Baking powder 2 gr Unsalted butter 330 gr Apples 5 pieces Sugar 200 gr Vanilla sugar 2 gr Egg yolks 2 pieces Cinnamon powder 1/4 teaspoon Salt 2 gr
How to choose good apples
- Choose apples with shiny skin, bright color, and a smooth feel when touched. If you prefer sweet apples, you can select those that are darker in color with small white seeds.
- Avoid choosing apples that are dull in color, bruised, or infested.
What is cake flour?
- Cake flour, also known as flour number 8, is made from finely milled soft wheat, has a high starch content, and a very low protein content, only about 7 – 8.5%. To the naked eye, the flour always appears fine and has tiny granules.
- Cake flour is often used to make light, fluffy cakes such as Chiffon, Sponge Cake, Roll Cake, Cupcake, Mousse, or Taiwanese and Japanese sponge cakes.
Tools needed
Oven, bowl, whisk, pot, mixer, 18cm round mold, parchment paper,…
How to make Apple Tart – apple tart tatin
-
Mix the flour, crush the butter
Put 160g of flour, 50g of almond flour, and 2g of baking powder into a bowl and mix well. Then sift this flour mixture again for a smooth texture.
Crush 200g of unsalted butter until smooth, then add 80g of sugar, 2g of vanilla sugar, and 2g of salt, and use a hand mixer to mix on low speed until well combined.
-
Beat the butter and sugar with egg yolks
Gradually add 2 egg yolks into the butter and sugar mixture and use a mixer to blend until the mixture is smooth.
-
Mixing and rolling the dough
Divide the dry flour mixture into 2 parts, add each part to a bowl of butter, and mix well. When the dough is completely combined, place it between 2 sheets of parchment paper.
Then, use a rolling pin to roll the dough into a circular shape with a thickness of 1cm.
Finally, place the dough in the refrigerator for 30 minutes to 1 hour to firm up.
-
Preparing the apples
Peel the apples, remove the core, and cut them into bite-sized pieces.
-
Sautéing the apples
Place a pan on the stove, add 60g of unsalted butter, and melt it over low heat.
When the butter has melted, add 1/4 teaspoon of cinnamon powder and stir well.
Next, add the apples and stir over low heat for about 5 minutes, then turn off the heat, cover tightly, and let the apples cool.
-
Make caramel
Place a pot on the stove, gradually add 120g of sugar and cook over the lowest heat.
When the sugar has just melted, add the next layer of sugar and continue cooking until the sugar turns a chestnut brown color, then turn off the heat.
When the sugar is still hot, add 70g of unsalted butter and stir well to melt.
-
Pour into the baking mold
Preheat the oven to 190 degrees Celsius for 20 minutes.
Line the sides of the cake pan with parchment paper, then pour the caramel mixture into it.
Next, arrange the sautéed apple slices tightly in the mold and bake at 180 degrees Celsius for 15 minutes.
Tip: Preheating the oven will help stabilize the temperature, ensuring the cake bakes evenly.Use a round mold of 18cm to cut the cake dough, then place this dough over the apples. Use a chopstick to poke holes in the surface of the cake to create small holes.
Continue to bake for the second time for 35 minutes to complete.
Tip: Creating many small holes will help prevent the cake from puffing up and cracking while baking.
-
Final Product
The apple tart smells wonderfully of butter, with sweet apple slices that still retain a moderate crunch, served with a crispy, fluffy, and rich tart crust, super delicious.
Tastetutorial.com wishes you success in making the simple, delicious apple tart – apple tart tatin!
*Source reference for the recipe and images from the YouTube channel Boone Bake
