This is my first participation in the Food Battle in France since the opening of the blog on February 8 .
This time the theme chosen by the site author lagodiche.fr is " The cookie dough ." She is also the sponsor of this 18th edition.
For those who do not know about this game, this is Carole from sunriseoversea.com blog that launched the first Food Battle several months ago. Since then, the tradition continues for our pleasure,participants or not.
Here is the list of participants:
Les cookines – Casseroles et clavier – Chocoframboises – Once upon a cook – Bavardages gourmands – Un flo de bonnes choses – De la peau au noyau – Trognon de pomme – Le blog de pouce – Pourquoi pas Isa – Mais pourquoi est ce que je vous raconte ça – Encore une lichette – La tasse fumante – Chez Ale – Radis rose – By ACB 4 you – Epices et moi – Marine en cuisine– Pause nature - La Godiche – Vanille et chocolats – Zéro miettes - Mes instants de gourmandise – Tizi cooks – Les yeux plus gros que le ventre – Ma petite cuisine au quotidien – Framboises et bergamote – La ligne gourmande – Stella cuisine – Cuisine et cigares – Dans un petit coin de ma cuisine – Cook with love – Jujube en cuisine – La cuisine d’Anna et Olivia – Happy food –Mes petites fiches cuisine – La médecine passe par la cuisine – Des recettes à gogo – J’ai toujours aimé le jaune moutarde –Cooksmopolitan – Le bistrot de Jenna – Chic, chic, choc…olat – Piment oiseau – Les haricots diaboliques – La galerie du régal –La petite cuisine – J’apporte le dessert – Par faim d’arômes – J’amène le dessert – Safran gourmand – Pincée de fantaisie –Chut je pâtisse – Voyages des papilles – Homemade Maurylise – La vie Lilloise – Mon petit coin de cuisine – Manouchoux –Plaisir et équilibre – Un amour de recettes – Sweet mood in Paris – Cooking n’ co – Kalou & Cook – Les petites miettes d’enfance – Delicious Rdv – Invitation au fait maison – Les recettes de dessert d’Anaïs – L’ornithorynque chafouin - Dollyjessy -Pourquoi je grossis – VG Zone – Click, cook and taste – 13 desserts, chacun – Beauty and cook – Cook’n blog – Handmade by Anna – The happy cooking friends – Babeth’s cuisine – Citron myrtille
I also take this opportunity to thank everyone, family, acquaintances , readers, friends, and food bloggers for your reading, for the welcome you have given me and your kindness. It is a world that I did not know two months ago and I already feel part of it.
For this Battle, I made a Tarte Tatin using the cookie dough instead of puff pastry.
We owe the Tarte Tatin recipe to the Tatin sisters who ran a restaurant in Sologne (France 19th century). Their tart burnt so the sisters have kept the caramelized apples and have decided to coat them with a puff pastry and then baked again.
The Tarte Tatin was born! It is a French classic.
I used the Sally cookie cake recipe from sallysbakingaddiction and I applied the classic recipe of caramelized apples ( sugar, water, butter).
So here is the Cookie Cake Tatin or in French the Biscuit Tatin.
You will need about 1h30 for this cake.
It is rather easy to achieve. You just have to carefully check the cooking time.
Here's what you need:
Ingredients ( for 6/ 7 people) :
For the caramelized apples :
- Five big apples
- 120 gr of caster sugar
- 2 tablespoons water
- Small drops of lemon juice ( not too much)
- 50g butter
For the cookie dough :
- 260 gr all purpose flour
- 15 gr/2 tps of potato starch or cornstarch
- 170 gr soft butter
- 1 whole egg and 1 egg yolk
- 130 gr/ 1 cup brown sugar
- 7 grams/1tsp of baking powder
- 2 drops of vanilla extract
- Nuts and /or chopped almonds
- Chocolate chip cookies
- 1 pinch of salt
Start with the caramel.
In a saucepan over medium heat, add the sugar, water and lemon. Bring to a boil and cook to obtain a light caramel
Add the butter after about 7 minutes.
Stir constantly. You will need about 10 minutes to get a caramel.
Wash the apples, peel and cut into quarter and place them rounded side in a baking mould lined with with parchment paper. Pour in the caramel.
Cover the baking pan with foil and bake first for 30 minutes at TH 6 or 350 Farenheit and finish the next 15 minutes uncovered at TH 7 or 400 Farenheit.
The apples should turn brown.
Remove the apples from the oven and cover them*.
Do not turn off the oven, it will be preheated for cookies.
Prepare the cookie dough .
In a bowl, sift together the flour , cornstarch or potatoe starch , the baking powder and the salt.
In another bowl or in the food processor bowl , place the softened butter and sugar , whisk to dissolve the sugar (about 5 min).
Add the whole egg , mix well, then the egg yolk and vanilla extract .
Mix well after each addition.
Pour the flour gradually into the butter / sugar preparation and mix.
Chop the hazelnuts and almonds , add them to the dough and add the chocolate chips.
You can either lay the dough into a buttered and floured 26 cm springform pan or use small molds of your choice.
Whatever your choice the mold must be half filled. The paste should be spread on about 2 cm thick.
Bake your cookie cake for 15 minutes at 6 TH or 350 Farenheit.
The cakes cook very quickly. Their heart is soft and the edge is crispy .
Wait for about 5 minutes and add the caramelized apples over the top of the cakes.
Serve cold or lukewarm with a scoop of vanilla ice cream or yogurt .
*I maintain the mold of caramelized apples over a pan of warm water so that the caramel don't harden.
If the caramel is too hard , put it in a pan with a little water and reduce the liquid while stirring.
This cake is delicious. My colleagues enjoyed it.
I hope you will like it too. Thank you for reading.