Below you see the Tarte baking in the wonderful “Tatin” form I got for Christmas and after it got out of the form.
I was inspired by Chocolate & Zucchini to finally make one after she posted her recipe. I followed here recipe only partially and I vow I will never do that again. The recipe I originally planned making put way too much butter in the caramel!
Tarte Tatin Caramel au Beurre Salé
– 5 apples (I use the Canada kind)
– 170 g (1 1/3 C) flour
– 85 g (1/3 C) sugar (preferably unrefined cane sugar)
– 85 g (3/4 stick) salted butter, at room temperature
– a little milk
– 70 g (1/4 C) brown sugar
– 35 g (1/3 stick) salted butter
And I didn’t have salt butter. My tarte doesn’t look as nicely caramelized but as I said I didn’t follow the recipe Clotilde posted but the one that came with the form. But it was still as delicious as it sounds and looks and I finally used my Tatin form 🙂
The biggest problem though: we are just two people and now there’s leftover tarte.