France / Dessert
Tarte Tatin
An upside-down apple tart: the apples caramelise at the bottom, the pastry goes on top and becomes the base.
Ingredients
- Firm tart apples1 1/2 kg
- Sugar200 g
- Butter120 g
- Puff pastry350 g
- Lemon1
- Vanilla1
- Cream, to serve200 ml
- Salt1 pinch
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Peel the apples, halve them, core them and squeeze lemon over them.
Melt the sugar in a cast-iron pan over medium heat to an amber caramel, without stirring it with a spoon.
Take it off the heat and beat in the butter piece by piece, with the vanilla and a pinch of salt.
Pack the apple halves cut side up, tight against each other, in a circle.
Cook on the hob for twenty minutes over medium heat, until the apples sink and take up the caramel.
Cover with a round of puff pastry, tucking the edges down inside the pan, and prick it in several places.
Bake at 200 °C for forty minutes, rest it five, and invert it onto a plate in one movement.
