The King of Apple Tarts
Recipe for apple tarte tatin
Tarte Tatin – The King of Apple Pies?
I slipped into the kitchen and ended up with a fragrant French apple pie.
Tarte tatin is baked upside down, strange… but it makes sense when you see it.
Ingredients
- 100 gram Sugar
- 80 gram Butter cold
- Lemon Juice a bit
- Salt a bit
- vanilla a bit
- Apples
- Shortcrust Pastry or puff pastry
Instructions
- 100g sugar melted to caramel, add 80g cold butter, a bit of lemon juice, a bit of salt, and a bit of vanilla.Cook together until it all comes together.Apple wedges from peeled apples are tossed in the caramel.Let them simmer gently for about 5 minutes.Arrange the wedges nicely in a small dish.Pour the caramel over.As a lid (which in fact is the bottom), I used a regular shortcrust pastry.Puff pastry can also be used if you want it to go a bit quicker.Prick holes in the lid with a fork.Bake in the oven at 180 degrees Celsius (356 degrees Fahrenheit) for about 20 minutes.Cool down a bit, so the caramel has time to set and then turn the tart out so the lid becomes the bottom.Serve with powdered sugar, vanilla ice cream, crème fraîche, whipped cream, or whatever you have available.