Tarte Tatin with apples (lenten recipe). Lenten apple upside-down pie Lenten tatin with apples

A beautiful Lenten Tarte Tatin pie made from apples, turned on the other side with a light aroma of honey and cinnamon, will delight your family. This apple pie is very easy to prepare, even for a novice housewife. You will only need a little effort and time.

Ingredients for cooking:

Flour - 1.5 cups;
Sugar - 0.5 cups in the dough + 2 tbsp. into caramel;
Vegetable oil - 1/2 cup;
Apples - 3 pieces, large;
Honey - 2 tbsp;
Baking powder - 1 tsp;
Cinnamon - 1/2 tsp;
Water - 1 tbsp (or fruit juice);

Preparation steps:

Take one large apple, wash and peel, core and seeds.
Grate it on a coarse grater, transfer it to a large container with high sides, add a little cinnamon and sugar, mix thoroughly.
Add the required amount of vegetable oil and mix until smooth.
Sift the required amount of flour through a sieve into the same container, add a little baking powder, and mix.
Knead into a thick, non-sticky dough.
Preheat the oven to 200 degrees.
Pour 2 tablespoons of sugar, 2 tablespoons of honey, 1 tablespoon of water into the pan. Water can be replaced with juice, such as orange juice.
Heat the mixture in a frying pan over low heat, bring to a boil, stirring constantly.
Cook over low heat until the sugar is completely dissolved, but no more than 4 minutes.
Pour the prepared caramel into a round mold with a diameter of about 22 centimeters (you can use a rectangular one, but a round one is better).
Take 2 large apples, wash, remove the core and seeds and cut into thin slices.
Place the chopped apples on top of the caramel and spread evenly over the entire surface of the pan.
Place the prepared dough on top of the apples, distribute evenly, and place in the oven to bake for 40 minutes until fully cooked.
Using a match or toothpick, check whether the pie is ready - to do this, carefully pierce the pie with a match; if it is dry, the pie is ready.
Remove the finished pie from the oven, cool slightly, remove from the pan and turn it over onto a beautiful plate on which to serve it. Before serving, be sure to cut the pie into portions. Bon appetit!

1 large apple, peeled and seeds removed. Grate on a coarse grater. Add cinnamon (adjust the amount to suit yourself).

Add sugar and mix. Pour in odorless vegetable oil. Stir until smooth.

Then add flour and baking powder. I indicated approximately the flour, you should get a thick dough.

Heat the oven to 200°C. Place 2 tbsp in the pan. l. sugar, 2 tbsp. l. honey and 1 tbsp. l. water or juice (I used orange). Bring to a boil and cook over medium heat until the sugar dissolves. Stir occasionally. Cook for no more than 3-4 minutes.

Prepare the form. I took a rectangular one, but it was better to use a round one - about 22 cm in diameter. Pour the caramel into the mold. Peel 2 apples, remove seeds and peel, slice thinly and place on caramel.

Place the dough on top and place in a hot oven at 200 degrees. Bake for 35-40 minutes, I had to increase the time to 50 minutes because the dough layer was thick. Check readiness with a match; it should be dry. Cool the pie slightly, remove from the pan, invert onto a plate and serve.

Tarte Tatin or upside-down pie is one of my favorite recipes. This is a chic French pie with apples and caramel on shortcrust pastry. By the way, it looks very impressive and will successfully decorate your holiday table. The ingredients are the simplest and most affordable! The pie does not contain eggs or milk, it is a Lenten recipe. And the taste is great!

It's best to use a cast iron skillet for this recipe. My frying pan has a wooden handle, but it is removable. I unscrew the handle before putting the pan in the oven.

INGREDIENTS

For the test

Flour 300 g (one and a half cups)
Sugar 100 g (half a glass)
Salt - a pinch.
Vegetable oil 100 ml (half a glass)
Baking powder - 5 g (half a sachet for 500 g of flour).
Water - approximately 80 ml, but the amount of water may vary depending on the humidity and quality of the flour.

For topping

Apples - 5-6 pieces.
White sugar 50 g and brown sugar 20 g.
Lemon juice - 2-3 teaspoons.
Cinnamon - 1 teaspoon.
Vegetable oil - 1 teaspoon.

COOKING

Mix flour with dry products: salt, baking powder and sugar. Stir.

Add vegetable oil. Mix everything with a spoon, then rub with your hands to evenly distribute the butter throughout the flour mixture.

Gradually add water a little at a time and knead the dough. I pour in tablespoons so as not to overdo it, otherwise I will have to add more flour. This is not advisable. Add water until the dough becomes soft and elastic, not sticking to your hands.

Let the dough rest in a bowl, covering it with a lid so that it does not dry out. Meanwhile, prepare the apples for the pie.

We cut out the core from the apples and be sure to peel the apples. This stage cannot be skipped! In, for example, you can use unpeeled apples. But only apples without peel will go into tarte Tatin.

Do not throw away the peel - it can be used to make compote or non-alcoholic mulled wine.

Cut the apples into slices.

Now let's prepare the caramel. Pour white and brown sugar into the pan. I add brown to improve the taste and aroma of caramel.

Add lemon juice to sugar. Mix thoroughly and turn on low heat under the frying pan.

When the sugar boils, add cinnamon and stir.

Then vegetable oil, mix again.

Place apple slices in the caramel, rounded side down. The apples will give juice and decrease in volume, so you need to pack them as tightly as possible.

Cook without a lid on the lowest heat for about 5 minutes.

Roll out the dough into a circle with a diameter slightly larger than the diameter of the frying pan. You can roll it out more and thinner, and use the excess dough to make another small tart.

Roll the dough onto a rolling pin and transfer it to the pan. Cover the apples on top.

Trim off any excess dough sticking out from the edges of the pan.
Using a spoon, fold the edges of the dough under the apples.
Press down on top with your palm so that the dough tightly covers the apples.
Pierce the dough with a fork or toothpick in several places to allow steam to escape.

Place the pan in the oven and bake the tart at 180 degrees for half an hour.

The finished pie must be immediately removed from the pan while hot, before the caramel sticks to the bottom.

To do this, place the dish in the frying pan and cover it with a lid. And turn the pan over so the dish is facing down. The pie will end up on the platter.

Please note that some of the apples in the pie softened greatly and turned into mush, while others retained their shape. It depends on the type of apple. I have several different varieties in my pie, which behave differently when baked. This is completely normal and does not affect the taste of the pie. But if the spectacular appearance of the pie is important to you, choose dense apples.

And this is a mini-tart made from leftover dough:

Apple Tart Tatin takes its rightful place on the New Year's table!

And at our New Year’s photo shoot :)

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Tarte Tatin with apples is a recipe for a very unusual pie originally from France. And it is unusual because it is an upside-down pie - when it is prepared, the filling is at the bottom and the dough is at the top. This is simply a magical pie, like many French dishes. If you like an abundance of soaked filling and tender dough that melts in your mouth, then this is your recipe, feel free to cook it.

Ingredients for tarte tatin with apples (for a 28 cm pan)

For filling

Sweet and sour apples, small – 1.5 kg
Butter – 100 g
Sugar – 1 glass

For the test

Or store-bought puff pastry

How to cook tarte tatin with apples – step-by-step photo recipe

Prepare the dough. Ideally, this pie is made with homemade shortcrust pastry. While you prepare the filling, the dough will have time to rest in the refrigerator. But you can also use store-bought puff pastry - then just defrost it. We use homemade shortcrust pastry - it’s much tastier.
Peel the apples. Cut in half and remove the core. The number of apples will largely depend on the diameter of the apples themselves - the larger they are, the more weight you will need. So stock up for future use.
Check if you have enough apples - to do this, place the peeled and cut apples in your frying pan as shown in the photo below. Take them out after that. We need an empty frying pan.
Set the oven to preheat to 180 degrees.
You need to make caramel from sugar and butter. To do this, pour sugar into a saucepan with a thick bottom.
Place the saucepan over high heat. Do not stir the sugar until it begins to melt and bubble.
As soon as the sugar has melted, stir it and keep it on the fire until a homogeneous mass without grains is formed.
Add butter to the sugar - it may sizzle a little until it melts.
Mix them well until they have a homogeneous consistency.
Caramel is ready. It must be poured onto the bottom of the pan.
And immediately place the apples in the caramel as in the photo below and as you have already trained.
Place the pan with apples in the oven to bake for 30 minutes.
After 15 minutes, you need to prepare the dough so that it is ready when the apples finish baking. To do this, roll out the dough to a thickness of 0.5 cm.
Using the lid from your frying pan, cut out a circle with a slightly larger diameter so that you can then bend the sides.
Once the apples have baked for 30 minutes (they should be completely cooked through), remove the pan from the oven.
Cover the top of the apples with a circle of dough.
We cut out a circle a little larger in diameter, the sides need to be turned inward using a spatula (preferably silicone).
Pierce the dough in several places with a fork. Place the pie in the oven to bake for another 30 minutes until the dough is ready.
As soon as the dough is ready, it will have a golden brown color, and the pie can be removed from the oven.
Tart tatin with apples must be allowed to cool directly in the pan in which it was baked.
When the cake has cooled completely it can be removed. But you remember that the apples were languishing in caramel, and the caramel is now at the bottom of the pan, most likely stuck.
In order for the tarte tatin to turn over successfully and for some of the filling to not remain stuck to the bottom of the pan, you need to put the pan on high heat for 20-30 seconds. You will hear the crackling sound of melting caramel.
Immediately turn off the heat and cover the pan with a plate or dish larger than the diameter of the pan.
Quickly turn the pie over. All actions must be done quickly, so prepare in advance.
Voila, your tarte tatin is now ready!

My husband said that this one is the most delicious!
And it is also the fastest and most affordable pie from the “guests on the doorstep” series.

Apples - 4 pcs.
Apple jam (puree) - 150 ml (you can grate an apple or carrots)
Water - 100 ml
Sugar (for caramel - 5 tbsp, for dough - 0.5 cup) - 200 g
Vegetable oil (for caramel - 2 tbsp, for dough - 6 tbsp) - 8 tbsp. l.
Vanilla - 1 packet.
Salt
Flour - 300 g (2 cups)
Soda - 3/4 tsp.
Zest and juice of half a lemon (about 2 tbsp)

This recipe is also wonderful because you don’t need to prepare the caramel separately, we simply pour vegetable oil into the frying pan in which we will bake, sprinkle sugar evenly and place apples cut into slices on top (large ones taste better).
Knead the dough and spread it on the apples. The dough turns out thick (a little thicker than for pancakes). If you don’t have apple jam available, you can simply take and grate the apple(s) on a fine grater, or carrots. You can simply replace it with apple juice or compote. But when replacing, you need to add 2 tbsp to the dough. decoys.
Place in an oven preheated to 200*C for about 40 minutes (until the splinter is dry).
Remove the finished pie from the oven and leave to cool for 10~15 minutes.
Then put the pan on the fire for 2 minutes so that the layer of caramel at the bottom begins to melt (you will hear the crackling of the caramel) and the cake comes out easily. Cover the top with a dish, turn it over and carefully, turning it a little, remove the pan.
If you turn the pie onto a plate immediately after baking, there is a high probability that the pie will break or some of the apples will remain stuck to the bottom. But if the cake stands for a while, it will “set” and be very easy to remove.