Apple & Loquat Tarte Tatin

  • For the tart dough:
    1 cup all-purpose flour
    ½ cup hazelnut flour
    ¼ teaspoon salt
    ¼ cup granulated sugar
    ½ cup 1 stick cold unsalted butter, cut into small cubes
    1 large egg, lightly whisked

    For the apples:
    ½ cup granulated sugar
    5 tbsp cold unsalted butter, cut into small pieces + more for greasing
    8-10 medium sized apples peeled, cored, and quartered
    1 ½ tbsp loquat liqueur

  • To make tart dough (shortcrust pastry) in a food processor:
    Combine flour, sugar, and salt in a food processor. Pulse couple of time to aerate the mixture. Add cold cubed butter. Pulse a couple of times until you see coarse pea-sized crumbs. Add an egg and pulse until everything just comes together. Invert the dough onto the surface. Knead the dough until it is smooth. Shape into a flat disc. Wrap tightly in a plastic wrap. Refrigerate at least 2 hours or overnight.

    To make caramelized apples:
    Butter the 8.5 inches straight sided ovenproof pan generously. In a medium bowl mix sugar and vanilla bean seeds. Distribute sugar mixture evenly in the pan. Divide the butter on top of the sugar. Arrange apple slices with one cut side down in a circle motion pressing down the slices slightly.

    On the stovetop heat the pan over the medium-high heat. Cook apples until you see bubbles. Reduce heat to medium and continue to cook until the liquid turns beautiful golden brown (caramel) color, about 10 minutes. Immediately remove from heat and stir in liqueur. 

    To make apple tarte tatin:
    Preheat oven to 350 F.

    Generously flour the surface. Hit the dough couple of times with the rolling pin in different directions. This keeps the dough from cracking. Roll out the dough. With the sharp knife cut the circle slightly bigger in diameter than the pan. Arrange the dough over the caramelized apples. !Carefully tuck the edges of the dough between the apples and the pan on all sides.

    Bake tatin in the oven until the dough turns golden brown color, about 45-50 minutes.

    Remove from oven and let it cool slightly about 5 minutes.

    Prepare the large plate or cake stand you wish to serve apple tarte Tatin. Place the plate on top of the pan. Using oven mitts flip the pan.