Tarte tatin cooked in a pan

How to prepare tarte tatin in a pan, a delicious cake to cook directly in the pan and perfect to serve on the table.

The pan-fried tarte tatin is definitely one of those "crafty" recipes that you will no longer be able to do without. The tarte tatin is a typical French dessert made with apples and which owes its particularity to cooking "inside out". The classic recipe has inspired many sweet and savory versions and today we offer you the classic version, but with pan cooking.

Compared to the traditional version, the one we propose can be considered a "smart recipe", thanks to faster cooking in the pan. Preparing the shortcrust pastry will also be very easy, but alternatively you can buy a pre-made roll to use if necessary (even puff pastry if you prefer).

Here is the delicious recipe step by step !

Preparation of the tarte tatin cooked in a pan

1. First prepare the pasta. Mix 110 g of cold butter with the flour.
2. Once all the butter has been incorporated (with your hands or with a mixer), gradually add the cold water while continuing to knead, and also a pinch of salt.
3. You will have to obtain a nice homogeneous dough, then cover it with cling film and place it in the fridge for at least 1 hour (alternatively you can also color it by adding 1 egg yolk to the dough).
4. While the dough rests, peel and cut the apples into slices, which we then recommend placing in a bowl with some lemon to prevent it from blackening and some ground cinnamon to taste.
5. At this point take a pan of approximately 22-24 cm in diameter . Put it on the heat with the sugar and half a glass of water and let the sugar melt.
6. Add the remaining 100g of butter, melt and then add the apples.
7. Mix the apples well in the pan, close with a lid, lower the heat and leave to cook for about 10-15 minutes .
8. While the apples are softening, take the dough and roll it out with a rolling pin until you obtain a disc slightly larger than the diameter of the pan.
9. Remove the lid, add more water to the apples if they are too dry and finally lay out the pasta and fold the flaps on the outside, making it adhere well to the apples.
10. Close the lid and cook for another 20-30 minutes .
11. Once the dessert is ready, turn off the heat and let it rest in the pan for 5-10 minutes before turning it over and serving it on the table.

storage

You can also keep the cake for 1-2 days , in a special cake container. We do not recommend freezing in the freezer.

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