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Great recipe for Exquisite Tart Tatin-style Apple Cake. I based this recipe on Makiko Fujino's "Tart Tartin Style Cake" and adjusted the ingredients to my preference and also reduced the amount of tools used to save on clean-up time. I use a Teflon-coated deep pot with removable handles that can.
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To begin with this recipe, we must first prepare a few ingredients. You can cook exquisite tart tatin-style apple cake using 14 ingredients and 17 steps. Here is how you cook it.
The ingredients needed to make Exquisite Tart Tatin-style Apple Cake:
- Make ready 1 medium to large Apple(s)
- Take 10 grams Butter (to coat the mold)
- Take Caramel sauce
- Get 50 grams ★ Sugar
- Prepare 1 generous tablespoon ★ Water
- Prepare Cake batter
- Take 70 grams Almond powder
- Get 60 grams Sugar
- Prepare 1 Egg (separate the yolk and white)
- Make ready 1 tbsp Apricot jam
- Take 1/2 tsp Lemon juice
- Take 20 grams Cake flour
- Make ready 1/4 tsp Baking powder
- Prepare 40 grams Melted butter
Bring to boil over medium heat, stirring occasionally. A quintessentially French dessert, tarte Tatin is an upside-down apple tart (actually a sweet upside-down cake) made by coating the bottom of a shallow baking dish with butter and sugar, then apples and finally a pastry crust. Wearing oven mitts (the caramel is hot), carefully unmold the tart: Place a large serving plate on top of the pan; invert the cake onto the plate. Peel and core the apples, then cut them into quarters.
Steps to make Exquisite Tart Tatin-style Apple Cake:
- First, make the caramel sauce. Put the caramel sauce ingredients in a pot, heat on medium, melt the sugar and slowly simmer until golden brown. Turn off the heat, then place pot on a damp towel, allow to cool to harden the caramel.
- While waiting for the caramel to harden, prepare the apples and preheat the oven. Peel the apples, cut in half, core, then thinly slice into 2 to 3 mm wedges. Preheat the oven to 250°C.
- After the caramel hardens, coat the caramel surface and the sides of the pot in butter. Since the butter and caramel will melt when baking, don't be concerned if they are lumpy. I recommend using your fingers to spread the butter after measuring it out.
- Line the surface of the caramel with the sliced apples. After placing 2 or 3 end slices, lay the rest of the slices around in a circle while overlapping them. (Arranging the slices nicely will give the cake a pretty finish, but for those who don't mind, just lay the pieces flat.)
- Put the pot in the oven preheated to 250°C and bake for 12 minutes. If you have space on top of the oven (outside the oven), put the butter for the batter in a heat-resistant dish and simply let the butter melt in residual heat from the oven.
- While baking the apples, let's make the batter! Put the almond powder, sugar, and egg white in a bowl, thoroughly mix together with a rubber spatula, then add the egg yolk, apricot jam, and lemon juice, then thoroughly mix to incorporate air.
- The apples should be done. Remove the pot from the oven, gently tip the pot, then pour out the juice from the baked apples into a separate dish to adjust the water content. Keep the leftover juices as it'll be used later.
- After adjusting the water content, re-position the apple slices in the pot. If there are any gaps or if the apples are not lying flat, use a spoon to press flat.
- Set the oven to 200°C. For the batter, sprinkle the butter into the batter from Step 6, mix until smooth, then pour in the leftover apple juices and stir.
- Combine the cake flour and baking powder and sift into the bowl, then, with a rubber spatula, fold in with cutting motions without kneading. Thoroughly mix until the batter becomes shiny. (With the rubber spatula, repeatedly trace a "J" on the bottom of the pan while turning the bowl towards you.)
- Pour the batter into the pot, then level it out. Bake for 8 minutes in an oven preheated to 200°C, reset oven to 180°C, then bake for 12 minutes, then reset oven to 170°C and bake for 3 more minutes.
- It should look like this fresh from the oven. Pierce it with a skewer, and if it comes out clean, it's finished! Place a sheet of aluminum foil over the pot, and let's wait for the cake to cool. (If overbaked, the cake will be crumbly and dry).
- When the cake cools, with the aluminum foil in place, firmly hold the pot, and lightly agitate (give it a good, hard shake to dislodge the contents.) The caramelized apples should separate from the pot, and the cake should come out easily.
- If the cake doesn't want to come out, or if the caramel has hardened and the cake won't budge, heat the pot over the stove and it should come right out. If you force it, the apples will end up a tragic mess, so be careful when removing the cake!
- Remove the aluminum foil, hold the pot over a dish one size larger than the pot, then carefully flip the pot over.
- It should look like this.
- Slice into desired size pieces and serve.
To assemble the cake, place the apple wedges on the bottom of the cake pan (in any pattern you like). Pour the syrup from the pan over the apple wedges. Cut apples as close to core as possible into three lobes; set aside. If an apple slice sticks, ease it out and replace it in the design on top of the cake. Serve warm or at room temperature, dusted with confectioner's sugar.
Above is how to cook exquisite tart tatin-style apple cake, very straightforward to make. Do the cooking levels appropriately, chill out and use your coronary heart then your cooking shall be delicious. There are lots of recipes that you could try from this website, please discover what you need. If you like this recipe please share it with your friends. Comfortable cooking.
