Tarte tatin
- Eleni
- Mar 31, 2016
- 2 min read
This traditional french recipe can blow your mind only with the incredible mix of apples and caramel sauce. Try it today! Ideal with one or two scoops of vanilla ice cream!
10 servings
Preparation 25 '
Baking 30
8-10 apples of your choice
150g butter
150g caster sugar
200 pâte brisée. Find the recipe here
Peel the apples and remove the inside hard pieces and pips. Cut into halves.
In a non-stick pan, with a thick bottom, heat the butter. Once it starts to melt, increase the heat a little and add the sugar. Mix well to homogenize the mixture. Our target is to make caramel. While the mixture is baking in the pan you will realise that its colour is white and starts foaming a little. Don’t worry, be patient until the mixture turns to yellow and then to light brown within 7-10 minutes (depending on the kitchen temperature). Withdraw immediately from the heat.
Preheat the oven to 180 degrees.
Place the apples on top of the caramel in tight rows. All gaps should be covered with apples in a way that you should not see the bottom of the pan. Place the pan again in high heat for about 7 minutes, until apples start to bake.
Roll out the dough about 1-2 mm and cover the entire surface of the pan in a way to fully cover the apples and the pan’s edges.
Place it all in the oven for 30 minutes.
Then remove from the oven and leave it for 5 minutes.
Invert in a dish (with a lot of attention because caramel sauce is quite fluid and there is high risk for you to be burned).
Serve the apple tart with a ball of vanilla ice cream or whipped cream. Or enjoy it straight. It’s so delightful.
For this recipe I used a non-stick frying pan that can be as well used in the oven. If you do not have such pan, prepare the caramel in a deep non-stick pan with thick bottom and then follow the rest of the recipe by using a non-stick oven deep dish. In this dish, pour the caramel in the bottom to fully cover it and then place the apples again in tight rows. Bake in the oven for ten minutes. Then, according to the above instructions in the same dish, place the dough and bake for another 30 minutes.
The rest of the dough can be reserve on the fridge for 3 days or in deep freeze for 1 month. It can be used to bake tarts.
Optional: you could add to the caramel half teaspoon of cinnamon, before placing the apples on top. For a more spicy result.
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