Judy Kaufmann is sharing a recipe today for a truly beautiful dessert, the Tarte Tatin, which is essentially an apple pie baked upside down! Judy sent along several images of the baking process and it really is a wonder to behold. And the finished product looks absolutely delicious! All I’d need to do is add a scoop of vanilla ice cream and I’d be in heaven!
I was first introduced to Judy Kaufmann’s work via her colorful portrait of Frieda Kahlo. The image is so whimsical and fresh that it’s practically begging to be put on a wall! Her use of bright colors and her quirky spin on the ordinary makes her simple illustrations really stand out. My favorite pieces come from her Circus series (love these!) and from the Famous Print Collection, which includes the Kahlo print. You can check out the full range of prints, and shop online, right here. You can also check out more of her work, and additional product info, via her website.
You can find the complete Tarte Tartin recipe, plus more images after the jump. Thanks, Judy! ~Erin
**If you need help converting the measurements, click here for a nifty conversion calculator.
The Tarte Tatin:
Ingredients for the filling:
1.5 kg of apples.
70 g unsalted butter.
185 gr of white sugar.
Ingredients for the dough:
225 g flour.
1 pinch of salt.
100 g unsalted butter.
65 g of powdered sugar.
Peel the apples and remove the heart. Cut them into quarters.
Place the butter and sugar in a pan. Heat the pan over medium heat until the butter comes together with the sugar.
Arrange apple slices into the pan tightly without leaving holes.
We'll have to turn over the tarte, so organize the apple so that they cover the entire surface.
Leave the pan over low heat for about 45 minutes or until apples are soft, caramel brown, and the liquid has evaporated almost entirely.
With a spoon sprinkle the apple juice over the apples, so that it caramelizes the top.
Preheat oven to 190°C.
Spread the dough into a circle that covers the entire mold. Place the dough above the apples, pressing edges downwards.
Bake for 25 to 30 minutes or until crust is browned and cooked. Remove from oven and let stand 5 minutes before turning it over.
Serve it warm. You can serve it with vanilla ice cream.