Tarte Tatin
A French dessert featuring caramelized apples and a crispy puff pastry crust. The apples are cooked directly in caramel and then inverted, creating a striking dish with a glossy golden surface.
Ingredients
- 300 g Puff pastry
- Wheat flour
- 6 pcs Braeburn apples
- 100 g Cane sugar
- 85 g Butter
- Crème fraîche
Instructions
- Roll out the puff pastry into a circle about 3 mm thick on a lightly floured surface. Cut out a circle 24 cm in diameter using a plate as a template. Prick the pastry all over with a fork, wrap in plastic wrap, place on a baking sheet, and freeze while you prepare the apples.
- Preheat the oven to 180°C. Peel the apples, cut into quarters, and remove the cores.
- Pour the sugar into a 20 cm diameter ceramic Tarte Tatin dish (or a heavy ovenproof skillet) and place over medium-high heat. Cook the sugar for 5–7 minutes until it turns dark amber and begins to smoke slightly. Remove from heat and stir in the cold diced butter (60 g).
- Arrange the apple quarters in the dish tightly against each other, starting from the edge with the curved side facing down, then fill the center in the same manner. Press lightly with your hands to ensure there are no gaps. Brush the fruit with melted butter.
- Place the dish in the preheated oven for 30 minutes. Then remove and place the frozen disc of puff pastry on top—it will thaw quickly. Fold the edges down around the sides of the dish and make several small cuts in the pastry for steam to escape. Bake for another 40–45 minutes until the crust becomes golden brown and crispy.
- Allow the tart to cool to room temperature (approximately 1 hour). Carefully run a knife around the edges of the dish and quickly invert the tart onto a large deep plate (it should be deep enough to catch the juices). Serve with crème fraîche or vanilla ice cream.