Brioche Tatin

Step by step recipe:

  1. 15 min.Brioche Tatin : Photo of step #1
    Peel 800 g apple and cut into small pieces.
  2. 5 min.Brioche Tatin : Photo of step #2
    Melt 100 g butter in a frying pan on medium heat, then scatter 150 g caster sugar over.
  3. 1 min.Brioche Tatin : Photo of step #3
    Add the apple pieces on top...
  4. 15 min.Brioche Tatin : Photo of step #4
    ...and leave to caramelize, stirring from time to time, until evenly done.

    Leave to cool.
  5. 5 min.Brioche Tatin : Photo of step #5
    Separate 500 g Brioche dough into 2 pieces of about 250g (half a pound).

    Place one circle in the bottom of a springform tin or mould (24 cm / 9.5 inches here) and brush around the edge with beaten egg.
  6. 5 min.Brioche Tatin : Photo of step #6
    Arrange the caramelized apples in the centre, keeping them away from the edge.
  7. 5 min.Brioche Tatin : Photo of step #7
    Brush around the edge of the second circle with beaten egg.
  8. 2 hoursBrioche Tatin : Photo of step #8
    And place this on top of the bottom circle, pressing down gently around the edge to stick them together.

    Glaze the top with beaten egg and leave in a warm place to rise for 2 hours.
  9. 30 min.Brioche Tatin : Photo of step #9
    Preheat the oven to 390°F (200°C).

    Glaze the top once more and bake for 20 to 30 minutes.
  10. Brioche Tatin : Photo of step #10
    Best enjoyed warm, if possible.

Source:

Home made.

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