Apple Tarte Tatin
THE RECIPE OF IGINIO MASSARI
MIXING BOWL, SILICONE BRUSH, GRADUATED PITCHER, ALL-PURPOSE
PEELER, CAKE RINGS, SILICONE MATT, GLOVE
500 g water (1/2 litre)
100 g sugar
50 g lemon juice
1000 g sliced apples
1 lemon grated rind
100 g soft butter
50 g granulated sugar
Cane sugar + molasses as needed
Put the 24 cm diameter stainless steel cake ring on the baking matt and carefully place into it the slices of apples previously dipped in sugared water additioned with lemon juice. Afterwards, sprinkle with granulated sugar. Bake at 160 °C for 20 minutes. Put the rings in the blast chiller till the apples become hard.
On the bottom of a 24 cm diameter cake tin place a disc of baking paper, rub the tin evenly with all of the butter and cover with the sugar. Now move the apples - previously set in the ring - into the so prepared pan, grate the lemon rind and cook at 180 °C for 20 minutes. Place on the apples a thin disc of puff pastry beforehand prepared: the disk must be pierced with a fork on its entire surface and placed to rest in the fridge. Bake it for about 15 minutes. Immediately remove the cake from the tin, sprinkle evenly the surface with sugar (preferably cane sugar) additioned with molasses. Use the torch flame to caramelize. In order to obtain a delicious Tataine, the sugar should be caramelized three times, providing a uniform, crispy surface.