There Apple Tarte Tatin it is an extraordinary dessert in its simplicity. It is a true icon of French cuisine easy recipe, replicated in a thousand versions even with fruit other than apples and alternative doughs for the base. For a sweet one snack or the dessert.
Ingrediants
- 250 g of ready-made puff pastry
- 5 golden apples
- 180 g of granulated sugar
- 50 g of butter
- 1 lemon
- 1 pinch of salt
An icon of French pastry it is said that the Apple Tarte Tatin was born by mistake when one of the Tatin sisters, who at the beginning of the twentieth century owned a restaurant in Lamotte-Beuvron, forgot to put the pasta in the mold while preparing a Apple pie. The mistake was remedied by placing a sheet of pastry on the apples pasta brisee and thus baking a cake upside down. Which evidently had a great success.
In reality it seems that this is only one legend and that the Tatin sisters simply served what was a traditional dessert of the area. Be that as it may Apple Tarte Tatin, in its simplicity, it is a spectacular dessert and it is true that today the term “tatin” is synonymous with upside down cake, whether sweet or salty.
In this version we propose it made with the puff pastry which can be purchased already ready or prepared following the our recipe of quick puff pastry which, compared to the traditional one, allows to reduce the resting times considerably while still obtaining an excellent result.
If, on the other hand, you want to try your hand at preparing a tarte tatin with alternative fruit, we suggest the Tarte tatin with pears and cardamom or the Tarte tatin with yellow peaches.
OTHER DELICIOUS RECIPES: Apple strudel, Apple pie with roses, Puff pastry with rennet apples, Apple tart
How to prepare: Apple Tarte Tatin
- Execution
- easy
- Preparation time
- 30 min
- Cooking time
-
40 min
- Portions
-
6 – 8
- Total time
-
1h and 10 min
How to prepare: Apple Tarte Tatin
To make the apple tarte tatin, start by greasing the bottom of the chosen mold and sprinkle it with sugar.
Peel the apples and cut them into quarters, putting them as they are ready in a bowl with the lemon juice, to prevent them from blackening.
Then place them in the mold, with the concave side facing up, completely covering the bottom.
Then pass the mold over the heat, over a moderate flame, for 15-20 minutes, until the sugar has become caramelized. Remove from the heat and let it cool. Cover the apples with the puff pastry, folding the edges towards the bottom of the mold with the help of a rounded tip knife.
Transfer the cake to the oven, preheated to 220 ° and cook for about 20 minutes. Remove the apple tarte tatin from the oven, wait 5 minutes, then turn it over onto a serving dish. Serve it warm.
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