Brioche Tatin

A recipe from cooking-ez.com

For 1 brioche, you will need:

• 1 800 g apple
• 2 100 g butter
• 3 150 g caster sugar
• 4 500 g brioche dough
• 5 20 g beaten egg
• Total weight: 1,570 grams

Times:

Preparation	Resting	Cooking	Start to finish
40 min.	2 hours	45 min.	3 hours 25 min.

Step by step recipe

• 1: Peel 800 g apple and cut into small pieces.
• 2: Melt 100 g butter in a frying pan on medium heat, then scatter 150 g caster sugar over.
• 3: Add the apple pieces on top...
• 4: ...and leave to caramelize, stirring from time to time, until evenly done.
  Leave to cool.
• 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 glaze around the edge.
• 6: Arrange the caramelized apples in the centre, keeping them away from the edge.
• 7: Glaze the edge of the second circle.
• 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: Preheat the oven to 390°F (200°C).
  Glaze the top once more and bake for 20 to 30 minutes.
• 10: Best enjoyed warm, if possible.

Remarks

Try to use apples with a small acidity, best for this recipe.

---