Tarte Tatin
From Home Recipes 2015 ZA.
A historical recipe
Home Recipes 2015 ZA.
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
Possible health benefits
General information, not medical advice.
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Lemon
High in vitamin C · 53 mg per 100 g, 66% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Source of protein · 1.1 g per 100 g, 15% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Nutrients per 100 g of “Lemons, raw, without peel”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- The Tatin sisters, who ran the Hotel Tatin in the French town of Lamotte-Beuvron, are considered the creators of this famous upside-down caramelised apple tart.
- Several stories are told about its origin, but the most common is that one of the sisters left apples cooking for too long in butter and sugar.
- In an attempt to rescue the tart, she placed the pastry dough on top of the apples in the pan and quickly put it in the oven.
- She turned out the end result on a platter and served it - her guests were pleasantly surprised and it soon became the hotel’s speciality.
- Today, this world famous apple pie is still extremely popular.
- Preparation time: 40 minutes Oven temperature: 180°C;
- then 220°C Baking time: 20 minutes;
- then 15-20 minutes about 600g apples, peeled and cored juice and zest of 1 lemon 200ml sugar 150ml water 1 vanilla pod, split open and seeds scraped out 80ml butter lOOg pecan nuts, chopped 400g puff pastry, thawed 1 Cut the apples into wedges and sprinkle with lemon juice.
- Set aside.
- 2 Heat the sugar, water, vanilla pod and seeds in an ovenproof pan over low heat and stir until the sugar has dissolved (the sugar crystals must be dissolved before the mixture starts to boil).
- Boil the syrup without stirring until it starts to colour - when it’s a light caramel colour, it’s perfect.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Grater
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Vegetable peeler
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Wooden spoon