2 pieces of tarte tatin on light blue plates, next to the whole cake on a white cake stand

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Tarte tatin with basil cream

115—120 Min

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

  • For the dough

    • 200 gFlour, smooth
    • 150 gButter, cold
    • 3 tbsp.Water, ice-cold
    • 1 pinchSea Salt, Coarse
  • For the apple mixture

    • 120 gSugar, brown
    • 50 gButter
    • 800 gApples, fruity and juicy
  • For the basil cream

Preparation

  1. 1

    Quickly knead the cold butter (150g) with the flour, water and salt into a smooth dough.

  2. 2

    Cover the dough and leave to rest in the fridge for around 60 minutes.

  3. 3

    Peel, core and slice the apples.

  4. 4

    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.

  5. 5

    Next, arrange the apple slices in the tin and dot with pieces of butter. Meanwhile, preheat the oven to 190°C (374°F).

  6. 6

    Roll the dough out thinly (30 cm diameter) and place on top of the apples, trim the edges and press down.

  7. 7

    Bake the tarte tatin at around 190°C (374°F) for 30 minutes. Allow to cool slightly, then turn out onto a large plate.

  8. 8

    For the basil cream, combine the crème fraîche with the dried basil, basil oil and salt to form a silky cream.