Tart Tatin

I felt in love with Tartin tart in 2006, when I saw it in the window of a bakery shop in Paris. The second day, my mother made it in her kitchen. I’m not a big fan of sweet tarts, either if its apple pie or a simple apple tart, but Tartin tart deserves all the dirty pan and plates from the kitchen after you’ll made it.

Since 2006, I didn’t ate anymore Tartin tart, so today I quick made this classic french pie in my kitchen, for the first time, inspired by a recipe from this website. The quantities were halved and the technique is a bit different as well. Each one should add la touche personnelle, n’est pas?

For the dough you’ll need :

– 175 gr flour;
– 80 gr sugar;
– 50 gr butter;
– 1 egg.

Mix well all the ingredients in a food processor and let rest the dough in the fridge for at least 30 minutes. Cut the apples in small pieces and mix them with the lemon zest. Mean while glaze 50 gr of sugar, and add the drained apples from the lemon zest on top and let to cook slowly for 10 minute.

After the dough was cooled enough in the fridge, I outspread it in the tray and pre-baked it for 10 minutes at 200 °C. After, I added the apples together with the sauce from the lemon. On the top I spread one egg wisked with 2 teaspoons of sour cream and I bake it again for 10 minutes more. I ate it together with Beau, missing a lot France.