RECETTE de la TARTE TATIN au CARAMEL beurre salé

Hello dear subscribers, we meet again today for a new recipe and as you can see I have the apples in my hands so I suggest you make the famous tart tatin it's a recipe that is not particularly complicated but you have to respect some fundamentals and choose your apples well so it's a recipe that is made, the pie is made upside down and then at the end when we turn it over so we can discover these pretty apples that have absorbed all the caramel while cooking so we are going to use a puff pastry but know that you can use a shortcrust pastry, a sweet pastry or even a shortcrust pastry so then for the caramel I chose to make a small variant and to make a salted butter caramel you don't have to if you don't like that, it's up to everyone to choose their caramel and then well I will not put cinnamon because I don't like cinnamon too much but know that you can do it too what can I tell you about the choice of apples it is better to choose apples that have the property of being well fondant but to hold on to the cooking so for that you will have a choice between the golden, the royal gala and here we are going to use the pink lady variety which also retains its properties for the accompaniment at the end you can serve your pie with a vanilla ice cream ball but traditionally it is a tablespoon of fresh cream that is placed on the part of the pie before serving here I think we have done a little tour we will be able to get started find me right away for the reading of the recipe and the ingredients see you soon so as I told you earlier we will present the ingredients so here I have my puff pastry that I took out of the freezer it is a recipe that I have already made you can find it in the info bar I will put you the link but also in the video section of my youtube channel if you wish you can of course buy a puff pastry all done in the store it will also be large enough so then we have the apples so I told you that I chose the pink lady variety it will take about 8 it all depends on the size of the apples so I put between 6 and 8 it depends for the pre-cooking of our apples we will need a vanilla pod and then 200 g of butter and for the salted butter caramel we will need 65 g of semi-salted butter and 250 g of sugar and then to finish to make our pie shine we will need 65 g of apricot jam I forgot to tell you that I also use a sponge cake pan which is quite high which is 20 cm in diameter and about 8 cm in height and let's go so we will start right away by lowering our puff pastry so we will lower it on a ... we will make a disc of 22-23 cm in diameter knowing that our pie is 20 cm but we will fold the edges inward to have a little more thickness and we will not exceed 5 mm thick so we will flour our work plan and let's go so here is our dough is well spread so I spread it to 3-4 mm thick it is largely enough then I will come and apply a cookie cutter this one is 20 cm exactly the size of our tart so I'm going to apply it on it but I'm going to go around to make it a little more here we are going to remove the excess do not throw it away, keep it for other preparations and then I'm going to use this utensil which is very very practical I'm going to put a little film on it anyway and I'm going to place it directly in the refrigerator then we are going to peel our apples and empty them from their center so with the help of an econome and then a hollow apple now we are going to remove the center so now that our apples are ready, they are emptied of their center, they are well peeled we are going to cut them only in half, each apple in half because I use a mold of 20 cm which is quite small, which is very high we are going to cut them only in half so we are going to use our 100 g of butter and recover the vanilla seeds that are in our vanilla pod to pre-cook our apples a little bit, just so that they have fondant and that's what will allow the cooking in the oven that the apples absorb the caramel well so I have already split the vanilla pod in half and with a knife as usual we just pick up the inside of the pod and recover the little vanilla seeds so I put them directly on the butter because anyway we are going to melt it in our pan so it will mix well so I just have to pour my butter and my vanilla in the pan we will let it melt so now that our butter is well melted with the vanilla infused in it we are going to put all the apples in it so we're just going to make sure to stir so that the butter covers all the apples we will stir at the very beginning when the apples are firm because if we stir halfway through cooking we risk breaking them because they will have already started to soften so it's easier to coat the apples in butter at the very beginning after we don't touch it anymore so the goal is really not to brown them in this step it's really to make them well fondant so here we are going to bring a lid on top we're going to let them melt on the lid for about ten minutes but no more so now that all our apples are well cooked we're going to take them gently and put them on a plate it will allow them to cool down a little bit to handle them more easily afterwards it smells really good it has a smell of vanilla butter, of apples you can see that they are pre-cooked but they hold together really well we're going to let them cool down like this while we prepare our salted butter caramel see you in a bit so a little advice, very practical before starting to make our caramel so we still have a fairly large amount of sugar so we're going to prefer to take the biggest pot because it could easily fit in this small pot only the thickness of the sugar at the bottom of the pot would be much too thick and in fact we risk burning our caramel it is always better to make the caramel on a much larger surface so to prevent it from burning and then I'm going to start heating my pot and there I'm going to pour my sugar and from there I'm going to let my sugar melt quietly it is only when we start to distinguish that the sugar melts at the edge of the pot that we can start to make circular movements with the pot to melt the rest of the sugar so there we can start to see that it slips when we tilt the pot so it is melting we can apply small circular movements to it it will mix the caramel so we can see that our caramel has a nice color so we will now stop cooking and put the butter the salted butter to deglaze it we will stir until the butter is fully incorporated to finish the mixture we can see that the butter has a little trouble integrating into the caramel it's normal so we're just going to use the whisk and that it integrates perfectly we can see that as soon as it is well mixed the caramel changes color and becomes lighter while our caramel is hot so we're going to put it directly in our baking dish but we do not forget to place a disc of baking paper at the bottom to facilitate unmolding so I place my disc and then I pour my salted butter caramel on the entire surface of the bottom of the mold so I use here a maryse that resists very high temperatures be really careful because the caramel can really burn very hard and so it could melt the plastic of the maryse if it is not adapted we continue then we will place our apples in our mold we will store them really well but above all the most important thing is that they are well tightened in the mold so at the beginning it may be necessary to help them a little bit because they may not hold up properly and be careful again with the caramel which is very hot normally by adding the apples that are cold the caramel will freeze it will freeze so the apples will hold up much better you see already there I put only four and it holds we tighten them well and we finish in the middle so at this stage if you want you can sprinkle a little cinnamon powder not too much because it is still very strong and then we will come and cover our tart of its puff pastry we do not forget to prick it and then we take it gently and we just put it on the apples by pressing very lightly so as I told you it is slightly larger than our tart but it does not matter so we will press well on the edges and then we just fold towards the inside we will slightly push the dough on the side of the mold to have a nice edge and I even press very lightly against the mold so that it adheres so it will not shrink then with a straw we will come and make a little chimney in the middle to let the air pass we just have to go to the cooking stage then after 50 minutes of cooking at 180 degrees on the fan we will be able to take out our tart it is really beautiful but be careful it is very very very hot so we will let it rest at least 15 minutes before unmolding to obviously not crumble everywhere it's dangerous and then also so that it holds a little more when unmolding so I will also take this opportunity to show you this magnificent puff pastry so you can follow the recipe of the traditional puff pastry which is on my channel and you will see the little puff layers it's really great here, look it's right there you see these little edges here we see very very very well so you will never have this result with a commercial puff pastry that's really by making beautiful layers with a good homemade puff pastry that we get so we will now move on to the crucial step of unmolding it must not be missed it is still an important step in this recipe so for that so my dish has cooled a little for 15 minutes I turn my presentation dish on my puff pastry dish and there it will have to go very very quickly especially do not hesitate we will lift gently normally it is still hot so it does not stick that's why too that you should not let it cool too long it would not be necessary for example to put an hour in the refrigerator because then the caramel hardens and sticks to the bottom of the mold and here it is here is the pretty puff pastry which is finished we will now use the apricot jam and I'm going to apply with a brush gently on my apples it will really make it shine strongly on all fruit pies in fact you can use apricot jam it's really it's really great it's a little trick so as you can see the apples of the tart have really absorbed all the caramel they are candied in a way and that's what makes that the tart really has a delicious taste dear subscribers we have now reached the end of this video I was really delighted to make it for you and to present it to you as usual do not hesitate to share the video like it criticize it and comment on it I invite you to join me on my YouTube channel to subscribe if it is not done yet and I wish you a very good day a very good tasting and I will see you soon for other videos stay with me because I will show you the cut of our tart kisses ciao ciao see you soon