TARTE TATIN la torta di mele capovolta is a delicious upside-down apple tart featuring a buttery pastry base and caramelized apples. This recipe guides you through making a homemade pâte brisée or using store-bought while ensuring a perfect balance of sweet and tart flavors.
1: In a bowl, mix flour and salt, then add very cold butter.
2: Quickly work until crumbly, then gradually add very cold water.
3: Knead quickly until smooth, wrap in plastic, and refrigerate for 20 minutes.
4: Peel and quarter apples, removing cores and cutting each quarter into two pieces.
5: In a saucepan, combine sugar and water for caramel, cooking on low until brown.
6: Remove from heat, let cool, then stir in butter.
7: Butter a tart pan, pour in caramel and arrange apple wedges with concave side down.
8: Sprinkle apples with a tablespoon of sugar.
9: Roll out the pastry between parchment sheets to cover the apples, folding edges inward.
10: Bake the tarte tatin in a preheated fan oven at 180° for about 35 minutes.
11: Let it cool for about 15 minutes, then invert onto a larger serving plate.
