Recipe from " Mimma's Pastries and Pastries "
For a 22 cm diameter pan:
For the brisè:
- 225 g stone-ground soft wheat flour
- 125 g butter
- a pinch of salt
- 25 ml of water
- 1 whole egg
- the grated rind of 1 small lemon
- 6 Rennet apples
- juice of 1 lemon
- 80g butter
- 100g sugar
- 2 tablespoons freshly ground cinnamon F.lli Nuccio - Palermo
- 1\2 teaspoon freshly ground cardamom seeds F.lli Nuccio- Palermo
- 2 freshly ground cloves F.lli Nuccio - Palermo
- 1 pinch of vanilla Flli Nuccio- Palermo
- With the flour, butter, and salt prepare a sandy dough
- add the egg, the grated lemon peel and the water and continue to work until the ingredients are well combined
- form a ball and put it in the fridge for half an hour to rest
- In the meantime, peel the apples and cut them into wedges
- put them in a bowl with half a squeezed lemon so that they don't blacken
- Generously butter the pan and cover with a generous sprinkling of sugar and cover the sugar with sliced butter
- Cover it with sugar and melt everything on the heat and when the two ingredients have mixed well, remove the pan from the heat.
- Arrange the apples in a circle in the pan, trying not to leave any empty spaces, and put it back on the heat, on a high flame, for 15 minutes and until the butter and sugar at the bottom become brown.
- remove the pan from the heat
- roll out the brisè to the size of the pan and place it on the caramelized apples
- Using a fork, push the edges of the pastry to the bottom of the pan to enclose the apples.
- prick the pastry with the prongs of a fork
- Bake at 220° for 10 minutes and continue at 180° for 15 minutes
- The Tatin must be turned IMMEDIATELY, as soon as it is removed from the oven. If you wait before removing it from the pan once it has finished cooking, the caramel will cool and the apples will remain stuck to the bottom of the pan!
- Then place a flat plate of the same size as the pan on the baking tray, possibly the same plate where you will present the Tatin, and turn it upside down in one go.
