Catalan Kitchen LogoThe Catalan Table
Apple Tarte Tatin without pastry dough (restaurant Roig Rubí)
The apple Tatin tart from Roig Rubí restaurant features Granny Smith apples caramelized in butter and white sugar, offering a contrast between the sweetness of the tender apples and the crispy touch of caramelization.
apple
oven
tart
dessert
Ingredients
Servings:
4

Ingredients

  • 4 Granny Smith apples
  • 75 gbutter
  • 250 gwhite sugar
  • 1 cinnamon
  • 1 vanilla
  • baking paper
  • Make a pastry cream
Nutritional Information

Per Serving (Approx.)

Calories
562 kcal
Protein
1 g
Fat
16 g
Carbohydrates
100 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Apple Tarte Tatin without pastry dough

  • Preheat the oven to 180 degrees Celsius and prepare a round mold about 20 cm in diameter by adding margarine to the bottom.
  • Peel 4 large apples and cut them into quarters, ensuring to remove the core and seeds.
  • In a large pan over medium heat, add 100 g of sugar and 50 g of butter, allowing them to melt slowly until you achieve an amber-colored caramel, which may take about 8-10 minutes.
  • Arrange the apples evenly over the caramel, cooking them for about 5 minutes until they begin to soften and are coated with the caramel.
  • Transfer the apple and caramel mixture to the prepared mold, arranging the apples compactly.
  • Bake for about 35-40 minutes, or until the apples are well cooked and caramelized. Allow to cool slightly before unmolding.

This recipe Does not Include Pastry Dough

  • We will need ring-type molds to shape and size our desserts. Prepare enough for the number of servings you wish to make.
  • It is best to prepare the caramel the day before to ensure a perfect texture. We will use the following ingredients: 4 Granny Smith apples, 75 grams of butter, 250 grams of white sugar, 1/2 cinnamon stick, and 1/2 vanilla bean. Additionally, we will need parchment paper to prevent the caramel from sticking.
  • To make the caramel, place the sugar in a saucepan over medium heat. Stir constantly until it melts and acquires a golden color. Remove from the heat and carefully add the butter. Mix well until incorporated, and then add the cinnamon and vanilla. Let the caramel cool completely before using.

Also Make a Pastry Cream

  • In a saucepan, heat 500 ml of milk over medium heat until just about to boil. Remove from the heat before it boils and set aside.
  • In a bowl, beat 4 egg yolks with 100 g of sugar until you obtain a whitish, fluffy mixture.
  • Add 30 g of cornstarch to the beaten yolks and mix well until there are no lumps.
  • Slowly incorporate the hot milk into the egg and sugar mixture, stirring constantly to prevent the eggs from curdling.
  • Return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon until the cream thickens, for about 5-7 minutes.
  • Once it has thickened, remove from the heat immediately and add 1 teaspoon of vanilla extract, mixing well to combine.
  • Pour the cream into a bowl, cover with cling film directly touching the surface to prevent a dry layer from forming, and let cool completely before using.

Make Caramel the Day Before

  • In a saucepan, cook the sugar over low heat along with the pulp from half a vanilla pod and a pinch of ground cinnamon. Ensure the heat is low to prevent the sugar from burning, and stir occasionally for about 5 minutes until the sugar melts and begins to color.
  • When the sugar is golden, add the butter and stir constantly with a hand whisk for about 2 minutes until the butter is fully integrated and the mixture is homogeneous.
  • Remove the caramel from the heat and immediately pour it onto a baking paper. Spread it with a spatula to form a thin, even layer. Let it cool at room temperature for approximately 30 minutes or until the caramel becomes well caramelized and hard.
  • When the caramel is cool and hard, break it into pieces and place it in a blender or food processor. Blend at high speed until it turns into a fine powder similar to icing sugar.

Cake

  • Half an hour before baking, preheat the oven to 180 ºC.
  • Line the rings with baking paper, ensuring that the paper extends beyond the mold to facilitate easy unmolding afterwards.
  • Place the rings on a flat baking tray.
  • Peel the apples, core them, and cut them into uniform quarters.
  • Arrange the apple quarters vertically inside the rings and pour the caramelized powder between the apples and on top. Do not skimp on the amount of caramel powder to ensure a good flavor.
  • Bake in the oven at 180 ºC for about 40 minutes, until the apples are slightly browned and tender.
  • Halfway through cooking, gently press the apples with a spoon to compact them a little.
  • Let cool slightly on the same baking tray for a few minutes.
  • Carefully remove a ring and flatten the parchment paper on the tray without dismantling the apples.
  • Place the ring back around the apple, now without the parchment paper on the sides.
  • Repeat the same process with all the pies you have prepared.

Presentation

  • Carefully unmold the cake and place it in the center of the serving plate. Just before serving, add a bit of cream from the pitcher on top, distributing it evenly.
  • The Pastry Cream should be prepared instantly in cold according to the manufacturer's instructions. Note that the Baltà oven offers a special mix for making pastry cream that you can use for this purpose.

For a pastry cream

  • Use 1 liter of cold milk and mix it with 240-280 grams of the pastry cream mix. Ensure the milk is very cold to achieve the best texture.
  • Take 500 ml of cold milk and mix it with 120-140 grams of the mix. The milk should be cold to achieve optimal consistency for the pastry cream.
  • Mix the ingredients cold using an electric whisk for 2 to 3 minutes at medium speed. If you desire a thicker cream, continue whisking for an additional 1 or 2 minutes.
Recommendations & Tricks
  • When peeling Granny Smith apples, use a vegetable peeler to maintain the clean and uniform shape of the apples, as this will aid in even and aesthetic cooking.
  • To achieve a smooth, lump-free caramel, melt the butter and sugar over medium heat, stirring constantly with a wooden spoon until the sugar is completely dissolved before adding other ingredients.
  • If you want to enhance the flavor of cinnamon and vanilla, add them to the caramel once it starts to bubble, ensuring they are well integrated into the caramel's flavors without losing their aromas.