Tarte tatin - French recipe

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Instead of going for a normal apple pie, try this classic French version from GialloZafferano, Italy's #1 food website! Find this and many more recipes on the Giallozafferano App in English
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Welcome to the GialloZafferano kitchen. I'm Sonia and today we'll be preparing Tarte Tatin, one of the best known French desserts invented by the Tatin sisters in the beginning of the 1900s. Let's see what we'll need.
• 1 cup of sugar
• 10 oz of pastry dough (you can find the recipe on this channel) • 5 tbsp of softened butter
• 8 golden delicious apples or traditional golden reinettes
Let's make our tarte tatin
Firstly peel all of your apples. Then cut them into quarters and remove the base of the stem and core.
Then get a pan with high sides and a diameter of about 10 inches and spread all the sides with the softened butter. Next, sprinkle the sides and bottom with all of the sugar save 3 or 4 tablespoons and now begin to lay the apples into the pan round side down in a pattern.
When you've filled the bottom of the pan with apples, sprinkle them with the rest of the sugar. Then continue with a second layer -- this time with the round side of the apples facing up.
Here's the second layer of apples. Now put the heat up quite high and leave the sugar to caramelize with the butter at the bottom of the pan. This will take about 10-15 minutes. To see if the sugar is ready, prick the bottom of the pan with a knife and when it doesn't stick to the bottom, take the pan off the heat and let it cook for just a bit.
Here we are. As you can see the caramel is lightly golden. Now all we need is to turn off the heat, let it cool a bit while we roll out the pastry dough.
While the apples are cooling, preheat an oven to 425F and start rolling out the pastry dough. It should be about a half inch wider than the diameter of the pan. Now lay it over the pan. Press the edges into the pan to seal it, then we're ready to bake the tarte tatin for about 15 minutes at 425F then lower the heat to 350F and let it cook for another 15 minutes.
Just when you take the tarte out of the oven, a plate a bit larger than the diameter of the pan over the top of the pan. Then turn the pan over while the tart is still hot. Don't wait for it to cool or the caramel will harden to the bottom of the pan. Once the tart has cooled a bit it's ready to be served with some whipped cream on the side. From Sonia at GialloZafferano, bye and see you next video recipe.