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Tatin Cake Recipe


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     Tatin Cake

Category   Desserts - Breads
Sub Category   None
Servings   12
Preptime   2h

Granny Smith Apples (10-12) (yes, a lot)
Pie crust
250g sugar
200g butter
2 cups water
150g sugar
1 cup water

Oven at 400F (200C). You will need a pan that you can use in the stove and also put in the oven, or use to different pans, but it's a bit of a mess. In this pan add 250g sugar with 200g butter and 2 cups of water. Wait until butter is melted (don't mix, don't touch much). Once is melted move a bit until desired color (intuition lol) Peel all the apples (but keep the core and the peel). Cut them in half. Once you have a nice caramel, add the apples, with the core side up. Make sure to cover all the pan surface, no empty spaces! Put the pan (or change to another pan) into the oven for 20 min or until apples are soft.
While you wait, you can prepare the gelatin. In a pan mix 150g sugar, 1 cup of water and some of the peels and cores of the apples we kept before. Boil until water reduces. Keep the remaining water and let it cool. Make sure also that your pie crust is the right size. Enough to cover the pan you are using.
Once the apples are soft, keep the oven to 340F (170C). Add cinnamon (if desired) to the apples and cover them with the pie crust. Make sure to cover all of them. It has to be tight to the size of the pan as we will be turning it around later. Puncture the crust, add some sugar and some of the gelatin we have. Again to the oven for 15 min or until the crust have a nice color.
Almost done! Let the cake cool a bit. Most difficult part, we have flip the cake. Use a big plate and be very very careful with the caramel. Once we have the cake with the apples facing up, we can add the rest of the gelatin and serve!

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