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Tatin Tart from Roig Rubí Recipe from Roig Rubí Restaurant
The Ruby Red Tarte Tatin is an upside-down pastry with a caramelized base of Granny Smith apples, featuring a crispy, butter-glazed crust.
apple
oven
tart
dessert
traditional
Ingredients
Servings:
4

Ingredients

  • 4 Granny Smith apples
  • 75 gbutter
  • 250 gwhite sugar
  • 1 cinnamon
  • 1 vanilla
  • parchment paper
  • 3 Egg yolks (only the yolks)
  • 250 mlwhole milk
  • 65 gwhite sugar (or powdered sugar)
  • 1 brancacinnamon
Nutritional Information

Per Serving (Approx.)

Calories
829 kcal
Protein
14 g
Fat
25 g
Carbohydrates
140 g

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

Step-by-step Guide

Preparation

  • Carefully separate the yolks from the whites to prevent them from mixing.
  • Heat the milk along with a cinnamon stick in a saucepan over medium heat, stirring occasionally, until it starts to lightly boil.
  • Remove the saucepan from the heat and let it sit for about 10 minutes to allow the milk to absorb the flavor and cool slightly.
  • Meanwhile, in a bowl, beat the yolks with the sugar until you obtain a smooth and fluffy mixture that doubles in volume.
  • Remove the cinnamon stick from the milk and pour it, still hot, into the beaten yolks while stirring continuously to prevent the yolks from curdling.
  • Pass the mixture through a chinois into a saucepan and cook over very low heat, stirring constantly with a silicone spatula or wooden spoon, until it thickens to the desired consistency. The temperature should not exceed 82ºC to prevent it from boiling.
  • Once the mixture is cold, place it in the refrigerator for at least 24 hours to achieve the proper texture. Meanwhile, prepare the caramel, which can be made the day before.
  • In another saucepan, cook the sugar, the pulp of half a vanilla pod, and ground cinnamon over low heat, stirring occasionally until it melts.
  • When the sugar reaches a golden color, add the butter and continue stirring with a whisk until all ingredients are fully integrated and the caramel is smooth.
  • Remove the caramel from the heat and pour it onto parchment paper. Spread it evenly with a spatula. Let it cool until it is completely crystallized.
  • Once the caramel is cold and hard, break it into pieces and blend it in a food processor until you obtain a fine sugar powder.

Preparing the Cake

  • Half an hour before you start baking, preheat the oven to 180°C. This will ensure the oven is at the correct temperature when the cake is placed inside.
  • Line the ring molds with baking paper so that the paper extends about 2 centimeters above the mold. This will make removal easier later.
  • Place the lined rings on a flat baking tray, ensuring they are well stabilized to prevent them from moving during baking.
  • Peel the apples, remove the cores with a corer, and cut them into equal quarters.
  • Place the apple quarters upright and tightly together within the rings, completely filling the space.
  • Sprinkle the caramelized sugar powder evenly between the apple quarters and also over the top, ensuring there is a generous layer.
  • Bake at 180°C for approximately 40 minutes, until the apples are well-browned and cooked.
  • Halfway through the cooking, about 20 minutes after starting, gently press down the apples with a spoon to compact them slightly.
  • Allow to cool completely on the same baking tray for at least 15 minutes.
  • Carefully remove the ring, maintaining the shape of the cake, and flatten the parchment paper on the tray without moving the apples.
  • Place the ring back around the apples, now without the paper on the sides, but keeping it at the base to stabilize the cake.
  • Repeat the same process with all the prepared tarts, ensuring a uniform presentation.

Presentation

  • Unmold the cake in the center of the plate. To do this, carefully pull the parchment paper and, once you have removed the cake, gently remove the mold ring.
  • Just before serving the cake at the table, pour a little crème anglaise over it. Ensure that the cream is at room temperature to fully enjoy the contrast of flavors.
Recommendations & Tricks
  • Make sure to have ring-shaped molds ready before starting the recipe; these molds will help you shape the tatin.
  • Peel and slice the 4 Granny Smith apples into thin slices to ensure even cooking inside the mold.
  • Melt 75 grams of butter in a pan over medium heat and use it to thoroughly grease the bottom of the molds, so the apples don’t stick.
  • Add 250 grams of white sugar to the melted butter and cook until the sugar begins to caramelize, being careful not to burn it.
  • Arrange the apple slices neatly at the bottom of the mold, over the caramel, to achieve an attractive presentation.
  • Add half a cinnamon stick and half a vanilla bean to the mixture to infuse their aroma during cooking.
  • Remember to line the bottom of the oven with parchment paper to protect it from any caramel drips.
  • While the tatin is baking, prepare a crème anglaise to accompany it, using egg, milk, and sugar to achieve a smooth and creamy texture.