Tarte Tatin. Or like my folks call it, “tatatã”. I’m following Chef John’s recipe, with a homemade crust:
pie crust recipe
250g flour
50g sugar
1/2 teaspoon salt
125g butter
1 egg yolk
eyeballed amount of ice cold water
Mix the powders.
Add butter, in small pieces. Then use a spatula to work them into the flour mix, until the mix is a bunch of small crumbles.
Whisk the egg yolk with some of the ice cold water. Add it to the mix. Then add just a bit of water each time, until the dough is barely able to stick to itself.
Put dough in the fridge, wait 30min. Then roll the dough out, using the pie pan as a cutter.
Leftovers of the minutal matianum (Roman pork with apples) I prepared for lunch.
I was going to prepare it the past weekend, but things happened, so I did it yesterday.
Update, as I just prepared dinner for today:
Tarte Tatin. Or like my folks call it, “tatatã”. I’m following Chef John’s recipe, with a homemade crust:
pie crust recipe
250g flour
50g sugar
1/2 teaspoon salt
125g butter
1 egg yolk
eyeballed amount of ice cold water