THE FRENCH TATIN by The Veganauts

Tarte Tatin Veganaute
Ingredients :
Dough with almond :
– Almost 1 Cup of flour T80
– 1 tablespoon domed cornstarch mixed with 2 tbs of vegetable milk
– 1 tbs of dissolved salt in 3 cl of water
– Almost 1/3 Cup of blond sugar
– 7 tbs of deodorized coconut oil
– 2 tbs of white alond puree
– 2 tbs of ground almonds
– 7 little apples
Pâte l'amande pour tatin
Caramel :
– 10 tbs of blond sugar
In a bowl mix the dry ingredients.
Add coconut oil and almond puree , then distribute rubbing inside the palms.
Pour salt water and vegetable starch and milk mixture. Mix everything well to form a beautiful and smooth dough ball.
Refrigerate 50 min.
Meanwhile, peel, core and cut the apples into quarters.
Caramel :
Put the sugar in the cake pan to be used for baking the pie.
Put on the heat (medium).
When the edges will begin to brown , stir with a wooden spoon from time to time, until the mixture is uniform and appears a nice caramel color.
Remove from heat.
Arrange the apple slices on the caramel.
On a work surface, roll the dough into a large round the mold.
Put on apples ( in batches if the dough breaks a little ) and make the dough edges on the way that goes beyond the mold.
Bake at 356°F (180℃ convection) for 50 minutes (the dough should be golden).
Turn out by inverting pan onto a plate.
Enjoy it warm or cooled to room temperature.

Étapes tarte tatin


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