Tart Taten or cake vice versa

Tart Taten or cake vice versa

Category: Bakery products

Kitchen: french

Ingredients
Puff yeast-free dough (finished)	250 g
Hard apples	1 kg
Butter	150 g
Granulated sugar	150 g

Cooking method

• Wash the apples, peel and cut the core, cut into slices.
• In a frying pan D 24-26 cm, dissolve the butter, when it is slightly bubbly, add granulated sugar - do not stir.
• When the mass is caramelized, we spread the apples - there are two options - to mix or not to mix. I did it in two ways - ok! Top up with a thawed layer of dough and into the oven at T 180 for 40 minutes. We take out and turn over onto a plate.

Note

Tartaten, Tart Taten, Tart Tatan ... Whatever you call it, the essence will not change - he is a shape-shifter.
One of the most famous French desserts, tarte Tatin, was born in 1898 thanks to the absent-mindedness of one of the sisters by the last name, as you might guess, Taten.

Stephanie and Caroline lived in the small French town of Lamotte-Bevron. After the death of their father, the girls inherited a small hotel. The youngest, Carolina, became the manager - she received and accommodated guests, did business. The eldest, Stephanie, was not very smart, so she got the job of a cook. However, the guests were very fond of Stephanie's cooking, and especially the pie with caramelized apples. In fact, it was a completely ordinary cake, of which there are hundreds, only very tasty. But one day he turned into ... Tart Taten.

Of course, it happened quite by accident. One day, in the midst of the hunting season, there were too many guests in the hotel, and Stephanie had a monstrous amount of work. The poor thing put the pie filling on the stove to warm up and went about other business. The cook caught himself only when she smelled burning apples. The girl quickly covered the fruit with a layer of dough and put the pan into the oven. And before serving, she simply turned the pie apples upside down. A few days later, residents of neighboring cities began to come to the Taten Hotel to try a new signature dessert.

Many years later, a metropolitan restaurateur stopped by at Lamotte-Bevron. He liked the Tart Taten so much that Louis included it on the menu of his own establishment. Again, quite by accident, it turned out that Louis Vaudable owned the most luxurious Parisian restaurant - "Maxim".
Actually, this is how Tart Taten became famous all over the world.

[Third attempt]

Third attempt.

For caramel:
In a frying pan D 24, I dissolved 150 gr. butter (Finnish), when it sold out, added half a glass of sugar sand.
Do not stir!


Boil over low heat for about 15 minutes.
At first, the butter will foam, and the sugar will caramelize - do not miss the moment, under the cap of the butter it is not very visible how the sugar darkens.

Remove the pan from the heat, the mass will still darken.


When it gets cold, put peeled and not finely chopped apples on top and cover with puff pastry, I used Cheryomushki today, press them against the sides and send them to the oven for 40 minutes at T180.


Then take it out, let it cool slightly and turn it over - here you need to be careful, it is better to cover it with a dish on top and turn it over with the dish - caramel and apple juice flow!
And voila!

Ahead of the fourth attempt - to turn over after complete cooling!
What else would you think of ?!

[MariV]

You have an excellent Tart Taten, MariV, turned out! : flowers: Appetizing
I recently also baked Apple Taten with Nuts and Oatmeal.
🔗
It is prepared only using a different technology: the caramel itself is formed during baking.
Recipe from the site 🔗

Apple (medium) - 3 pcs. (I took 4, or maybe 5 pcs.)

Walnut - 100g

oat flakes (not requiring cooking) - 5 tbsp. l.

wheat flour - 200g

chicken egg. - 3 pcs.

sugar - 0.5 tbsp.

sour cream - 100g

oil sl. -120 g

baking powder for dough - 1 h. l.

Recipe. She peeled the apples from seeds, chopped them into thin slices on a grater. Added to them 30g of melted sl. butter and 3 tbsp. l. sugar (I sprinkled cognac on them). Stirred and left to soak. Then you will have a caramel crust out of it on apples!
Beat the eggs with the remaining sugar and butter (soft, but not melted). I added sour cream and flour with baking powder. I mixed nuts and oats into this dough. flakes.
I put the apples in a mold (mine is silicone, so I just sprinkled it with water). I poured the dough over the apples and put them in the hot oven.
She baked at 200 * C (can you believe my capricious oven) for 35 minutes.
I checked the readiness with a wooden skewer.
She turned off the oven and let Taten stand in it for another 10 minutes. Easily turned it over onto a dish.
All Have a nice tea !!!
Apples should be sweet and sour and will take more next time.

🔗

I make this cake for 1 post in the cartoon Will be ready soon - unsubscribe
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I put 150 grams of butter, so much sugar to make caramel, “Antonovka” cut 5 medium apples into 1/4 and then another 3 parts, I got about 2/3 cup of the usual 250 grams. made caramel in a cartoon for 45 minutes ... It is better to do it on the stove, of course, if time is a pity. Then the caramel will cool down, put the apples, roll out the puff pastry a little more than the multi diameter, put a circle on the apples, tuck it around the edges (this is easy to do with your fingers), remove the valve from the multi (I finished it off only after 30 minutes, so the cake came out rather low - a lot He baked for 60 + 20 minutes, after the signal opened the lid, allowed it to cool in the pan for 15 minutes, put the plate on the multicooker bowl, and easily got the pie on a plate.
As a result, a rather low pie, the apples were a little fried, but this was just enough for them to turn the pie onto a plate and get a pie ... the apples remained at the bottom of the multi. They didn't weld, they didn't burn, they stuck, apparently because the saucepan is multi-concave in the middle part, there was little oil, so they stuck. She took them off with a silicone spatula and put them on the cake. As always, I poured the bowl with water from the ferry, after 5 minutes I passed the silicone spatula over the bowl - everything easily moved away, and there were only stuck apples, about 1 teaspoon
Errors:
oil needs 50-70 grams
sugar 150 grams
make caramel faster on the stove
Be sure to remove the valve from the multi
Oven on baking mode 65 minutes
Do not wash off the bottom, no dusting with semolina is required.
Roll out puff pastry VERY thinly, I apparently have a thickness, so it is low.

Let it be for everyone

From myself I will add:

Made in a cartoon with whole apples, stuffed with dried fruits, with up to a little butter and brown sugar, quite caramelized in 65 + 20 minutes. I did NOT remove the valve.



In addition to apple, I made pear - very approved by the family,



and the most beloved is plum.


It works best when on one side I fry the fruit in a small amount of oil (I have olive oil), sprinkle it with a little brown sugar and cinnamon, stir gently and put it on the not toasted side yet. I immediately turn it off and fill (close) with dough.

Of all the types of dough - shortbread, biscuit (puff is fat for me), muffin - the best option with dough from the Stеrn "Cheap Cake" recipe with the addition of nuts and dried cranberries, and the last time I made a banana cake - also with a bang. All the details, if anyone is suddenly interested - in my blog

Authors - in the studio!


The Taten sisters.
And we are only grateful admirers and followers!

MariV, that's why I put it at the end, not as a role model, but for information. Moreover, this time I managed to visit only 6 places in France quickly, of which Taten found only in Nice. So I can't even compare. The second Taten was in Monaco, and this is technically not France. Although they do it like.

By the way, both times were served hot. And I, like you, like it more cold, even if it has stood in the refrigerator. Here in my fridge at work, a piece stuck in the fridge since Sunday ... is waiting in the wings ...

[MariV, Alexandra!]

MariV, Alexandra!
Thank you very much for the recipe and detailed description. MariV, a very interesting story of the origin of the pie !!!
A very simple and DELICIOUS pie turns out! Apple flavor + caramel is something !!!! So soft creamy taste, the pie melts in your mouth! Just a delicacy !!! + I rolled out the dough very thinly, it is almost not felt, it only holds apples. And my oil does not drain after baking! You can take it with your hands! I put less butter than 150g. Decorated with grated orange zest on top. Nice + gives flavor and sourness to the cake. Over the weekend I speckled and ate 2 pieces ...
It's a pity the radical doesn't work. Can't insert photo

[lana7386]

lana7386

great recipe, thanks. I baked it last night, so this morning a small piece remained and they ordered the same pie. It rarely turns out that the same recipe satisfies both husband and son, but with this, it came out The dough is unique there, it looks like kozinaki (though I didn’t regret the nuts), and caramel is formed without unnecessary movements
I did the original versions several times, but I feel that this particular version will go to the permanent and loved ones So one or two - and the cake is ready. And the original is for special occasions

[MariV]

MariV -what handsome! Apple came out "tanned", I really like it. And the blackberry is generally a masterpiece

Try another shortbread dough, the girls gave me a recipe, it is on the blog.
I liked him more than with the puff that I tried in Monaco

[Alexandra]

Alexandra,
I love puff pastry the most! The rest is indifferent. I put it in the blackberry taten, because there were two koloboks in the freezer - the remains of the Bulin Yablokochnik recipe.

[Alexandra]

Try another shortbread dough, the girls gave me a recipe, it is on the blog.

I, I love the original Taten with shortcrust pastry. But I just can't find myself such a recipe for this dough that would completely satisfy me in this pie.

AlexandraBefore I went to your blog in search of a recipe, I would like to ask - is there his dietary version or the usual one?

[Cubic]

Zest, they gave me the usual - and it should be there, or a link to it. But of course I did with my changes.

Zest, I found it: this is for me Cubic gave a lean dough on soda with starch, it turns out like a shortbread

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9910.0

[On a biscuit.]

On a biscuit.

Biscuit recipe - here from Cakes

I could not resist, cut it warm - and that can be seen in the section that I was in a hurry.

[Alexandre]

I love puff pastry the most! The rest is indifferent.

I also love puff pastry, so this option is a godsend for me!

Today I finally baked it, though I didn’t take 70 grams of butter, but 100 grams - it’s too fat, people said 70 should be, I didn’t obey.

But all the same - it turned out to be delicious, indescribable, what the doctor ordered, such a mega-puff is unique, nowhere else can you try this except at home

On top of that - a huge plus of the tarten - my son tore it up, and this despite the fact that he was fucking apples in any form

So thanks again for the wonderful recipe

Alexandre and MariV

I recently also baked Apple Taten with Nuts and Oatmeal.
It is prepared only using a different technology: the caramel itself is formed during baking.
Recipe from www.

I baked a pie according to your recipe, well, sooooo delicious, thank you very much for the recipe, everything is done very easily and quickly, this is for you

Here's my photo of the pie



I poured a little chocolate on top, the child loves it very much.

[MariV]

MariV, an interesting recipe
For those who like puff pastry - ideal, I think the dough from the recipe should fit here Multilayer cake "Uncut".
I baked it bland flaky with apricots - very tasty
I will definitely try when the apples go.

And here is a version of caramel without butter (instead of honey, with which sugar is mixed) from the chef Alexander Seleznev. Repeatedly used (with dietary alterations) his recipes
🔗

Here's another variation on this yummy. Recipe from Dr. Otter's Baking Joy!

for a mold Ø 30 cm (I have Teflon)

Filling

1.5 kg of apples (I have 2.5 apples left)
250 g sugar
150 g butter

Peel the apples, cut them lengthwise into 4 pieces and remove the seeds.
Melt sugar in a ladle over medium heat. When the sugar starts to melt, start stirring. Once the sugar is amber in color, add the sliced ​​butter and continue stirring until smooth.
Pour the caramel into a mold and place the apple quarters on the caramel, cut down (convex side up).
Put the form in the oven and bake for 30-40 minutes.
Top-Bottom 180 ° with preheat.
Convection mode 160 ° without preheating.
Remove the form from the oven and cool on the wire rack for about 30 minutes.

Dough

250 gr flour
1 teaspoon sugar
1 bag of vanilla sugar
a pinch of salt
1 yolk
2 table. spoons of water (poured Amaretto liqueur)
120 g soft butter

Knead the dough, wrap in plastic wrap and refrigerate for 30 minutes.
Roll out the dough according to the size of the shape (I did this on cling film, it is convenient to transfer it later), cover the apples with it, pierce the dough over the entire surface with a fork. Try to cover the apples with the dough so that the dough does not touch the sides of the mold.
Bake at the same temperature for about 30 minutes.
Cool the pie on a wire rack for 3 hours, and then turn over onto a dish.
Everything turned out perfect, except for the fact that the two of them ate half at once and I didn't even have a conscience, it's so delicious!

in general, I did not wait until it cools down :)
made with apples and apricots


I turned it over because the caramel started dripping from the split mold :) but it was still even too sweet.

[Stelochka,]

Stelochka, did your friend yesterday Tart Taten, I put it in the oven for the second time when she was already visiting, it was a surprise that it needed to be cooled for 3 hours
Well, what to do - they laughed, interrupted themselves with ice cream before going to bed, I turned it over on a dish and went to bed, we agreed to meet with my friend again at breakfast to try the pie
in the morning I went into the kitchen and gasped ... there is a quarter of a pie on a platter ... it was my husband who dealt with him so cruelly at night - when he had time, I don’t know, it seemed like they went to bed together
in general, my friend and I got one small piece each - we really liked it, a very unusual pie - yummy
this is how it looked yesterday:


my apples are small, so whole halves
Stella thanks

Now I'm making a shape-shifter, I pulled out the caramel, and what should it look like after baking? Cheto is watery, is that right?

[lenok2_zp]

lenok2_zp, if you are talking about Tart Taten, then yes, the caramel is a little liquid, you need to let it cool completely for 3 hours, the apples absorb some of it, and after turning it over, it will pour it all and you will be happy

I carry a picture to show off my puff-upside-down

Insanely delicious !!!
The only thing I do my own way is that I only use oil to grease the pan, quite a bit; I put the apples in caramel (from 3 tablespoons of sugar), stirring, until semi-soft.
A wonderful apple delicacy!

[MariV]

MariV
Such a wonderful topic was opened by you So many beautiful Tart Taten and recipes for them, the story is interesting and informative, thank you for such a design of the recipe And cook and read the story!

I would also like to show a photo of my favorite pie


RECIPE

ManyOlechka! In, sintered yesterday ... In a cartoon! Delicious !!!!!



Biscuit base ...

Good girl!

Tart Taten ..... mmm ...



This Taten made on pate brisee shortbread dough, but I like it on puff pastry.

I love this cake on any dough! I do it on a sponge cake in a slow cooker every week - mine love this cake very much!

Thanks for the recipe. Made with ghee (yes, I know, the recipe contains regular butter, butter). Looks great. The apples and caramel came out great. But this butter, its smell and taste, it seems to me, does not suit this cake at all. If anyone can advise on how to make ghee without having this "fried" taste of ghee, it will be informative to hear. Simply, for the sake of expanding horizons and experience, because I think that this pie is better on butter.

[akonsu]

akonsu, Konstantin, of course, will do better with ordinary butter. There is no way to remove the smell of ghee in the cake (who and from what used to heat this ghee?). And why? Easier to make on creamy.