French reversed apple pie (apple tarte tatin)

French reversed apple pie_002

This is not a simple apple pie. This is an incredibly delicious apple tarte tatin! This is THE recipe for which I shared the caramel syrup recipe previously. Bless my mother in law again for this fantastic dessert. Well, just make sure not to eat this too often as the pie is pretty rich with butter and sugar. Count about 550kcal/2300kj per serving. So this is not a friendly diet recipe. But it’s perfect for family lunch on a Sunday.

French reversed apple pie (apple tarte tatin)

French reversed apple pie_001

Ingredients (8 servings):

Pie dough:

  • 100g/3,5oz Maizena
  • 250g/8,8oz flour
  • 150g/5,3oz butter
  • 13cl water
  • 1 teaspoon of baking powder
  • 60g/2,1oz sugar
  • 2-3 drops of pure vanilla extract

Filling:

  • 1kg/2,2lbs apples (boskoop or similar)
  • 60g/2,1oz butter
  • 3 tablespoons of sugar
  • 18cl caramel syrup

French reversed apple pie_003

Directions

  1. The pie dough. In a bowl (or a robot) mix the flour, Maïzena, baking powder and sugar. Add butter cut into small pieces at room temperature and water. Mix it well. Shape the dough in a bowl, cover it in plastic wrap and refrigerate for half an hour.
  2. Pre-heat the oven to 180°C/350°F.
  3. Make a caramel syrup. Pour about 18cl of caramel syrup in a the bottom of a pie mold (Ø26cm/10inches).
  4. Fill with peeled, cored and sliced apples. Sprinkle sugar and scatter the butter curls.
  5. On a floured surface, roll out the dough into round circle just a little bigger than the mold. Place over the apples and tuck in the sides between the mold and apples.
  6. Bake for 35 minutes. Remove from the mold when it’s still hot placing a round dish over the pie and turning the mold upside down. The crust is down and the caramelized apples on top.

 

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