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Tarte tatin with Thermomix

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12 June, 2022

Tarte tatin with Thermomix

Do you love pastries? If the answer is yes, you should know that you will be interested in continuing reading. Yes, because, next, we are going to show you how to make tart tatin with Thermomix. This recipe calls for apples

It is a very traditional recipe of French cuisine that has become well known and appreciated throughout the world. It is easy to prepare and has a flavor that is sure to delight all your guests.

Tarte tatin with Thermomix

People

Cooking time:

2 hours

Total Time

2 hours

Kitchen

Spanish

Category:

desserts with thermomix Vegetarian Recipes with Thermomix

Tarta tatin ingredients with Thermomix

To prepare this cake you need to gather the following ingredients:

For the filling:

10 golden type apples.
150 grams of sugar.
80 grams of butter.

For the shortcrust pastry:

250 grams of flour.
85 grams of sugar.
3 or 4 grams of salt.
125 grams of butter.
1 egg.

Preparation of Tarte tatin with Thermomix

Once you’ve gathered all of these items, put on your apron and follow these steps:
The first thing will be to prepare the aforementioned dough. To do this you will need all the ingredients of that, which you must add to the glass. program to
speed 6 / 15 seconds.
Make a ball with the dough and wrap in a transparent film. Put it in the fridge and keep it for half an hour.
For the caramel, pour the sugar into a saucepan over medium heat. When it crystallises, add the butter and stir until it emulsifies. Then it is reserved.
You have to peel and wash the apples to cut them in half. They will be placed in the oven mold that is going to be used, having poured the aforementioned caramel before them.
Put that mold in the oven, previously preheated, for
1 hour at 160º
The dough is removed from the refrigerator and circles of no more than 2 centimeters in diameter will be cut from it and placed on top of the apples. The edge of the dough will be towards the inside of the mold.
Then it goes back into the oven for a few
45 minutes at 180º
Let it rest for a quarter of an hour and after that time, with the help of a knife, the dough will be separated from the entire edge of the cake so that it can be turned over with the help of a plate.