Upside Down Apple Cake
Cake
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Cook Time
1 h 10 min
Servings
8
Difficulty
Medium
Prep Time
20 Min
Description
This upside-down apple cake, or Tarte Tatin, is a classic of French pastry that I have adapted for the Thermomix®. The shortcrust pastry base, prepared in a few minutes, goes perfectly with the caramelised apples, creating an irresistible contrast of flavours and textures. Perfect for a tasty snack or as a dessert after a dinner with friends, this cake is always a success. The preparation is quick and easy, also ideal for those who don't have much experience in the kitchen. A tip? Serve it warm with a scoop of vanilla ice cream for an even more satisfying experience!
Ingredients (11 ingredients)
-
00 flour
-
Butter
-
Egg
-
Water
-
Salt
-
Sugar
-
Honey
-
Water
-
Butter
-
Apples
-
Lemon juice
Preparation (11 steps)
Preparation of the shortcrust pastry
Pour the flour into the Thermomix bowl, add the cold butter in pieces and turn on: 20 Sec./Stufe 4. You will need to obtain a sandy mixture.
Completion of the dough
Add a pinch of salt and the egg. Turn on again: 10 Sec./Stufe 4. Once the egg is incorporated, turn off and add the water. Turn on the Thermomix one last time: 5 Sec./Stufe 4. Now your mixture is almost ready and begins to bind.
Working and resting the pastry
Turn the dough onto the work surface, work it quickly with your hands for a few moments, until you get a smooth and soft base. Cover with cling film and store the shortcrust pastry in the fridge for at least 30 minutes.
Preparation of the apples
Wash the apples, cut them into 4 wedges, remove the core and peel them, then wet them with lemon juice, in this way you will avoid them from blackening.
Preparation of the caramel
Pour the sugar, a few drops of water and the honey into a pan. Wait for the honey to melt, always keeping the heat gentle, when it starts to boil you will notice bubbles and the liquid will turn an amber colour, at this point add the butter and wait for it to melt, always stirring. When the caramel is ready, pour it onto the bottom of a 24 cm diameter cake tin that you have previously buttered, and level it to make it uniform.
Arrangement of the apples
Arrange the apple quarters on the caramel, arrange them in a radial pattern or as you like.
Rolling out the shortcrust pastry
Roll out the shortcrust pastry with a rolling pin on a sheet of baking paper, you will need it to be the size of the pan.
Covering with the pastry
Place the shortcrust pastry over the apples and try to make it go down slightly around them. Make holes with a fork so that it does not swell during cooking.
Baking in the oven
Bake the cake in a static oven preheated to 170°C for about 35-40 minutes. The times may vary based on the oven.
Cooling
When the cake has reached a good level of browning, take it out of the oven and keep it in its mould until it cools.
Turning upside down and serving
When the cake is cold, all you have to do is turn it upside down on a serving plate and take it to the table.
Finished cooking? Great! 🎉
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Created by
Sara Gentile
6
Rezepte
0
Kochbücher
Allergens
- Cereals containing gluten: Wheat
- Eggs
- Milk (including lactose)
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