2 pieces of tarte tatin on light blue plates, next to the whole cake on a white cake stand

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Tarte tatin with basil cream

Name: Tarte tatin with basil cream
Total time: 120 min
Yield: 6 Portions
Ingredients: 200g Flour, smooth; 150g Butter, cold; 3tbsp. Water, ice-cold; 1pinch Sea Salt, Coarse; 120g Sugar, brown; 50g Butter; 800g Apples, fruity and juicy; 8tbsp. Crème fraîche; 1tbsp. Basil oil; 1tsp. Basil, Crushed; 1pinch Sea Salt, Coarse

115—120 Min

Basil, Crushed

According to legend, the tarte tatin was invented in the 19th century by pure chance when a finished apple tarte fell out of the inventors' hands and dropped onto the floor. The tarte was turned upside down into a different tin, covered with fresh dough and baked again — and the rest is history. We recommend serving this classic French cake with basil cream to contrast with the sweet flavor.

Ingredients 6 Portions

For the dough
- 200 gFlour, smooth
- 150 gButter, cold
- 3 tbsp.Water, ice-cold
- 1 pinchSea Salt, Coarse
For the apple mixture
- 120 gSugar, brown
- 50 gButter
- 800 gApples, fruity and juicy
For the basil cream
- 8 tbsp.Crème fraîche
- 1 tbsp.Basil oil
- 1 tsp.Basil, Crushed
- 1 pinchSea Salt, Coarse

Preparation

1
Quickly knead the cold butter (150g) with the flour, water and salt into a smooth dough.
2
Cover the dough and leave to rest in the fridge for around 60 minutes.
3
Peel, core and slice the apples.
4
Grease a round tart tin (approx. 25-cm diameter) with plenty of butter and sprinkle the brown sugar generously over the tin so that it can caramelize.
5
Next, arrange the apple slices in the tin and dot with pieces of butter. Meanwhile, preheat the oven to 190°C (374°F).
6
Roll the dough out thinly (30 cm diameter) and place on top of the apples, trim the edges and press down.
7
Bake the tarte tatin at around 190°C (374°F) for 30 minutes. Allow to cool slightly, then turn out onto a large plate.
8
For the basil cream, combine the crème fraîche with the dried basil, basil oil and salt to form a silky cream.