Hi everyone! I'm really sorry that I haven't posted in a while I have been busy with school and after school stuff (please make sure to wear a mask when going outside). I've decided that I'm not going to bake that much! I will bake once a month and when I do I promised I will post some tricks and tips! I decided to not do this blog post so much because I don't have time and I don't want to ask my family to help me with my recipes because I know I can be a handful.520Please respect copyright.ＰＥＮＡＮＡlEWvgy3RRb
This recipe is not a Disney recipe: it is a french recipe that I had found on a website! I asked my french teacher about which dish/desert I should make and he recommended this! So a big shoutout to my french teacher and to my family for helping me make this recipe! I hope you enjoy this blog post and I bet you that there will be more to come!
First off, we preheated the oven to 425 degrees and then we started on making the dough! We had to use a fancy mixer and put in the flour (1 cup) , butter, and a pinch of salt! Also sugar (well when you do the caramel that's in a few steps).I prefer to use Baker's Sugar and Organic Sugar (it tasted like honey and yes I tasted it). I think that when making the dough you add some water while mixing because to be honest it was really hard to roll out the dough and it feel apart easily. Even when we added water when rolling out the dough it still would crack and it didn't really have an even part of the tarte tatin, but that's okay! Always remember that baking doesn't have to perfect, baking is a experiment. Ever scientist does an expermiment before the final product!
It was hard to get the mixer to work, but my amazing sis and my amazing mom figured it out! We had to pulse it and to be honest it was hard! After we made the dough we put it in the refregirator and I don't think that the recipe should of hade that step because it had froze so hard and like I said it was so hard to do the dough!!! Next we started making the carmel and the apples! Me and my Mommy picked out 6 HoneyCrisp Apples at AJ's and they were really big! So I recommened just using 5 big HoneyCrisp Apples or just 6 small apples! We peeled the apples (which is really hard to peel because I'm nervous of getting my skin peeled lol). By the way, my Mom and my sister are really good at peeling apples! Anyways, we cut the apples in big slices. You want to cut the apples in big slices so that when they're in the caramel they don't shrink to small. It's so cool that apples shrink in caramel! To make the carmel you add the sugar in (Baker's sugar and Organic Combined is the trick). You also add sticks of butter! It was really cool seeing the caramel "come to life". Overtime, the apples did shrink in the caramel. Sadly I left the caramel apples dipped in for too long so they got burnt!
Once we got the dough out of the refigerator, it was rock hard solid and we had to add lots of water to make it not rock hard solid! It would of been easier if we would of added water in the beginning when making the dough, but it's okay! We put the dough on top of the apples and it wasn't layered on perfectly, but it was still good! We baked it in the oven for 20 minutes! It was a little burnt because I had it in the caramel for too long, but in the middle of the apple it was really good! I did like the crust, though! Some tips and tricks for this recipe is that you should make sure to not make the caramel sit in with the apples for too long and to add the water when making the dough! 520Please respect copyright.ＰＥＮＡＮＡPHSKeqEZJk
This is what my family thought of the Tarte Tatin:
Sis: She liked the apples, but didn't like it.
Mommy: I liked it with whipped cream!
All in all, I think that there were some mistakes, but the apple part was good! But sadly the caramel was burnt! Thank you so much for reading this blog post, it means so much that a reader listens to my posts! This is the recipe for the month and don't worry I will be posting very soon! Have a safe and good schoolyear/work year! Thank you again! P.S. the pictures of the Tarte Tatin's will be posted on my website (in a few minutes). https://giaratatouille.blogspot.com/520Please respect copyright.ＰＥＮＡＮＡzqZWCIveow
Thank you again!520Please respect copyright.ＰＥＮＡＮＡ7CRYTsJ4qL
Gia G.520Please respect copyright.ＰＥＮＡＮＡsRMWpKC5Sq
