Tarte Tatin

Votes: 2

Time: 1 hour 5 minutes
Complexity: easily
Servings: 10

Nutritional value per serving:

Calories 199, total fat 6 G., saturated fats 3 G., proteins 1 G., carbohydrates 36 G., fiber 3 G., cholesterol 14 mg, sodium 56 mg, sugar 30 G.

This French apple tart, tart Tatin, topped with chunks of fruit in a sticky caramel, looks luxurious, yet it's quite simple to make, especially if you use store-bought puff pastry. It's an upside-down tart, so when arranging the apples in the pan, remember that the bottom will eventually become the topping, so try to maintain a neat pattern. Serve the finished tart Tatin with whipped cream or a scoop of vanilla ice cream.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

6 firm apples, such as Granny Smith, Pink Lady, or Honeycrisp
55 g softened butter
1 cup of sugar
A pinch of salt
Seeds of 1 vanilla pod
Juice of half a lemon
1 sheet chilled puff pastry
Whipped cream for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: apples, vanilla pod, lemon juice, caramel, puff pastry

Cooking the dish according to the recipe:

Preheat oven to 220°C. Peel and core the apples and cut into quarters.
Butter the bottom of a 12-inch ovenproof nonstick skillet. Mix together the sugar, salt, and vanilla until the seeds are evenly distributed. Sprinkle the sugar mixture evenly over the skillet. Squeeze in the lemon juice.

Place the apple quarters on top, cut-side up. Remember, the bottom will become the top, so the pie will look beautiful. Place the pan over medium heat and cook until the sugar melts, caramelizes, and begins to thicken. During this process, the apples should release their juices, so this may take 10 to 15 minutes. If the juices begin to darken, reduce the heat slightly.
While the apples are cooking, remove the puff pastry from the refrigerator. Use a knife to cut out a circle large enough to cover the apples in the pan. Keep the dough in the refrigerator.
Once the sugar has caramelized, place the dough circle over the apples, carefully tucking the edges in. Transfer the pie to the oven and bake until the dough is puffed and golden brown, 15-20 minutes. Let rest for 10-15 minutes.
Carefully transfer the tarte tatin to a serving platter. Serve with whipped cream.

Categories:

recipe / Calorie content of prepared meals / Summer dishes / Desserts / Fruit desserts / Sweet pies, tarts and casseroles / / French cuisine / Ree Drummond