Welcome friends! Today in Paulina Cuisine we will be talking about a recipe with a debatable pronunciation ... You also say tatin as it sounds, do not make the disregard. But remember that tatan is pronounced and if we don't say it well, that the Tatin sisters demand it.
The Tatin cake is a classic dessert of French cuisine that stands out for its simplicity and exceptional flavor. It is a delicious inverted cake, usually made with caramelized apples and a broken dough base .
Next we will see all the detail about this recipe and prepare to make a tatin cake at home.
Content table
About the tatin cake
The apple tatin cake is the most popular variant of this recipe , and its success lies in the combination of golden apples and caramelized with a crispy broken mass that is baked backwards and then turns on a dish to serve it with the apples at the top.
This inverse cooking method allows apples to be cooked in a thick and delicious candy before the cake is baked.
Special characteristics of the Tatin cake
For some, the authenticity of the Tatin cake lies in the simplicity of its ingredients: apples, sugar, butter and broken dough . However, the versatility of this preparation allows creative chefs to adapt it to your liking, adding nuts, salty candy or even a pinch of liquor to give it an innovative turn.
Although the recipe for the Tatin cake has remained authentic in essence, there are numerous variants that allow experimenting with other ingredients. For example, apples can be replaced by banana, pears, figs, plums or even inverted onions or tomatoes can be made for a salt version.
Spices such as cinnamon, vanilla or cardamom can add an additional touch to the caramel.
Origin of the tatin cake: a true eureka!
The Tatin cake is said that it was created by accident by the Sisters Stéphanie and Caroline Tatin in their hotel in Lamotte-Beuvron, France, at the end of the 19th century. Each French family has its own version since it is not known exactly what ingredients and techniques used.
The most common version of the story says that one of the sisters placed the apples at the bottom of the pan by mistake and then added the dough above, which resulted in the characteristic inverted cake .
The original sisters recipe is a mystery that has remained well stored over the years.
#Dato: In France, the “National Day of the Tatin Cake” is celebrated on November 13 of each year, in honor of this iconic dessert. It is an opportunity to enjoy this delight and for chefs and kitchen lovers to share their recipes and variations.
Tips to make the perfect apple tatin cake
- Apple choice : Opt for firm apples that maintain their shape during cooking. Varieties like Granny Smith, Golden Delicious or Pink Lady are excellent options due to their balance of sweetness and acidity.
- Uniform cut : cut the apples uniformly to make sure that they are cooking consistently. The rooms or segments are a common choice, but make sure everyone is the same size.
- Perfect candy : the base of the Tatin cake is the caramel. Make sure the candy does not burn or become too dark. It must be golden and fragrant without being bitter.
- Adequate pan : Use a baking pan that can go directly from the fire in the oven. This will facilitate the cooking process and the investment of the cake.
- Apple cooking time : cook the apples in the caramel over medium-low heat the long time so that they soften and impregnate themselves, but do not cook them too much to prevent them from getting rid of.
- Mass thickness : The broken dough must be thick enough to maintain the shape but fine enough to cook correctly. Some recipes suggest using a refrigerated broken mass sheet of the supermarket to facilitate the process.
- Holes in the dough : Make some holes in the dough before placing it on the apples. This will allow the steam to escape and prevent the dough from becoming too humid.
- Folded edge : double the edges of the dough inward to create a rustic edge. This helps contain apples and caramel during baking.
- Careful investment : When you take the oven cake, be very careful when turning it. Use oven gloves and a large and flat dish to make sure the cake turns successfully without burning.
- Rest before serving : let the cake rest for a few minutes after turning it before serving. This will allow the caramel to settle and facilitate unmold.
- Accompaniment : The Tatin cake is often served with chantilly cream , vanilla ice cream or crème fraîche to balance the sweetness of caramel and apples.
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Tatin cake recipe
Yield : 8 portions
Preparation time : 1 hour 15 minutes
Ingredients
- 5-6 apples (preferably Granny Smith or Golden Delicous variety)
- 200 gr of granulated sugar
- 100 gr of butter
- 1 broken mass sheet
- A pinch of cinnamon
Easy procedure to make tatin cake
- Preheat the oven at 200 ° C. Wash, peel, discourage and cut the apples into rooms. Sprinkle a pinch of cinnamon on top.
- In a baking pan, melt butter over medium heat. Add the sugar and cook about 10-15 minutes until the mixture acquires a golden color. Do not burn the candy.
- Remove the pan from the heat and place the apple segments in the hot caramel. Cook over low heat about 10-15 minutes, turning them occasionally.
- Stretch the broken dough on a floured surface until it is large enough to cover the pan.
- Remove the pan from the heat and place the dough on the apples. Fold the edges of the dough inwards so that it is inside. Bake and bake 20-25 minutes.
- Remove from the oven and place a large and flat plate on the pan. Invest the cake with care. Let rest a few minutes before serving.
