Prepare a caramelized tarte tatin with Cyril Lignac’s easy recipe

Want to prepare this great classic at home? Discover the tarte tatin recipe that chef Cyril Lignac suggested today on RTL.

Apples, sugar, butter and sweet dough: who doesn’t like tatin tart ? This morning on RTLleader Cyril Lignac suggested making this delicious at home upside-down cake made with caramelized apples and an sweet dough. This great classic from our childhood is simple to make and always appreciated by adults and children! Here are the chef’s tips for preparing a gourmet and caramelized tarte tatin.

The ingredients of Cyril Lignac’s tarte tatin

Here is the list of ingredients you will need to prepare a tarte tatin for 4 people:

For the caramel

  • 100g sugar
  • 3 cl of water

For the sweet pastry

  • 250g of flour
  • 150 g softened butter
  • 95g icing sugar
  • 30 g ground almonds
  • 1 egg
  • 1 pinch of salt

For the apples

  • 4 Fuji apples
  • 30g caster sugar
  • 1 vanilla pod
  • 70g butter

Preparing Cyril Lignac’s tarte tatin

Now that you have all the ingredients, the recipe can begin. Here are the preparation steps to follow to make Cyril Lignac’s tarte tatin:

  1. To prepare the tarte tatin, start by making the sweet dough. Mix the icing sugar, the ground almonds and the egg by hand in a salad bowl or in a multifunction robot. Then add the flour and salt and continue to mix until you obtain a smooth and homogeneous paste. Cover with cling film and leave to rest in the refrigerator for two hours.
  2. In the meantime, prepare a blond caramel. Pour the water into a saucepan, add the sugar and let reduce over low heat. At the end of cooking, transfer it to a springform pan and let it sit.
  3. Wash and peel the apples. Cut them into quarters and remove the seeds. Heat a knob of butter in a pan, add the apple quarters and sprinkle with vanilla sugar. Caramelize for a few minutes. To finish, pour the apples on a plate, keeping the cooking juices.
  4. Arrange the apples on the curved side in the springform pan where you have poured the caramel. Pack them well together, so as to cover the bottom of the mold. Pour the cooking juice over the apples.
  5. Preheat the oven to 180°C. Take the sweet pastry out of the fridge and roll it out, creating a disc 4 mm thick, the diameter of which should be 3 cm larger than that of the springform tin. Put the dough on the apples and spread it well with your fingers, folding the edges. Bake for 40 minutes.
  6. At the end of cooking, remove the tarte tatin from the oven and let it cool before unmolding it, so that it remains intact. The sweet dough is very crumbly when hot, if you turn it right away you risk breaking it.

To finish, should you serve the tarte tatin with a scoop of vanilla ice cream or a fresh cream quenelle? The chef has no doubts: this pie should be served lukewarm and accompanied by raw cream, as tradition dictates! Enjoy your lunch !

The complete chronicle of Cyril Lignac on RTL is to be found here.

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