Fall in the French countryside / Baking an apple Tarte Tatin / Foraging and roasting chestnuts 🍂🌰

Bonjour friends,

It’s Fall here in the French countryside and I decided to bake an apple "tarte tatin" to make the best of apple season. I also picked and roasted chestnuts in my oven.

( You can find the recipe down bellow).

This is my first video so it’s far from perfect but I sincerely hope you will like it. 🍂🌞

Thanks so much for watching.

Ps : English is not my native language so I want to apologize for the mistakes I will surely make in the subtitles of this video


Tarte tatin recipe :
For the dough :
200g all purpose flour
100g cold butter cutter in small pieces
50 to 65g cold water
80 g sugar
A pinch of salt

Mix together with the tip of your finger the flour, the sugar, the butter and the pinch of salt until no flour remains.
Add the cold water and mix your dough util it forms a ball, you can add flour if your dough is too sticky.
Put aside in a cool place for at least half an hour.

For the tart :
6/7 Apples ( Try to choose dessert apples variety)
60 g butter
80 g sugar

Peel the apple and removes the stems and cores, cut them in quarters or in halves, your choice.
In your cake mold or in a pan mix together the butter and sugar and put them in the stove on a low to medium heat.

Mix the butter and sugar and wait for the caramel to form, be careful not to overcooked it or it will be bitter. Continue to mix until the caramel form, stop the fire when the caramel became light brown.
( At this point the butter can separate a bit from the caramel, it’s normal it will fully mix once cook with the apples, don’t worry.)

Put the caramel in the cake mold and then arrange the apples slices in the mold without leaving spaces, once the cake mold is full press gently with your palm to make sure there is no spaces left.

Once the rest is over for the dough spread it with a rolling pin on a floured surface and transfer it to the cake mold. Once again press gently with your palm to arrange the dough on the apples and cut the dough excess with a knife.

Put the tart in the oven at 220°C for about 25 minutes ( It can depend of your apples and the size of your slices, check that the apples are soft before unmolding it )

Without waiting so the caramel don’t solidify, unmold the tart while trying not to burn yourself ( it's no en easy task, you've been warned 🙈
)
The tarte tatin is better warm but also very good cold, you can eat it with yogurt, crème fraiche or vanille ice cream.

Enjoy!

00:00 In the orchard
00:43 Baking an apple tarte Tatin
07:30 Picking chestnuts in the forest
07:57 Oven roasted chestnuts

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