According to legend, the tarte tatin was invented in the 19th century by pure chance when a finished apple tarte fell out of the inventors' hands and dropped onto the floor. The tarte was turned upside down into a different tin, covered with fresh dough and baked again — and the rest is history. We recommend serving this classic French cake with basil cream to contrast with the sweet flavor.
Ingredients 6 Portions
Quickly knead the cold butter (150g) with the flour, water and salt into a smooth dough.
Cover the dough and leave to rest in the fridge for around 60 minutes.
Peel, core and slice the apples.
Grease a round tart tin (approx. 25-cm diameter) with plenty of butter and sprinkle the brown sugar generously over the tin so that it can caramelize.
Next, arrange the apple slices in the tin and dot with pieces of butter. Meanwhile, preheat the oven to 190°C (374°F).
Roll the dough out thinly (30 cm diameter) and place on top of the apples, trim the edges and press down.
Bake the tarte tatin at around 190°C (374°F) for 30 minutes. Allow to cool slightly, then turn out onto a large plate.
For the basil cream, combine the crème fraîche with the dried basil, basil oil and salt to form a silky cream.