Apple Tarte Tatin

Votes: 2

Time: 1 hour 40 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 631, total fat 15 G., saturated fats 5 G., proteins 5 G., carbohydrates 121 G., fiber 8 G., cholesterol 15 mg, sodium 100 mg, sugar 95 G.

The French apple pie "Tarte Tatin" is made quite differently from a classic apple pie. Apples are caramelized, then coated with batter and baked. This recipe requires minimal ingredients: store-bought puff pastry, sugar, and apples, preferably tart ones like Granny Smith. Serve warm with 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:

2.5 cups of sugar
12 Granny Smith apples
1 sheet (220 g) puff pastry
Premium flour, as needed
2 cups vanilla ice cream

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: apples, puff pastry

Cooking the dish according to the recipe:

Preheat oven to 175°C.
Place the sugar in a 25cm (10-inch) cast-iron skillet. Heat gently over medium-low heat, stirring frequently, until the sugar melts and turns golden brown, 12 to 15 minutes. Remove the skillet from the heat.

Peel the apples, core them, and cut them in half. Start by arranging the apple halves vertically in a circle along the sides of the pan. Fill the center of the pan with smaller apples. Fill any gaps with smaller pieces. Since the fruit will shrink during baking, it's best to fill the pan completely with no gaps.
Return the pan to the stovetop over high heat and cook until the fruit is soft and the bottoms have absorbed the caramel, 12-15 minutes. Remove from the heat again and flip each apple slice halfway so the tops of the fruit are in the caramel underneath. Return the pan to the heat and cook for another 5-8 minutes. Remove the pan from the heat.
On a lightly floured surface, roll out the puff pastry so it's 2.5 cm larger than the pan. Carefully place it on the pan. Gently fold the edges of the pastry inward to completely enclose the fruit (as if you were placing the fruit in a baking dish).
Bake until bubbly around the edges, golden brown, and fragrant, 25-30 minutes. Remove the pie and let cool for 5-10 minutes. Then spoon into bowls and serve with vanilla ice cream.

Categories:

recipe / Calorie content of prepared meals / Quick baking / Summer dishes / Desserts / Fruit desserts / Sweet pies, tarts and casseroles / / Food Network - recipes / European cuisine