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–+ servings
Servings: 6 Servings

Tarte Tatin

Author: Anette Søstrøm Asmussen
Keyword: Apple, Cake, Cozy, Dessert, Food For Guests, France, Pie, Sweet
Prep Time: 15 minutes
Cook Time: 20 minutes
Metric - US Customary

Ingredients

  • 4 Apples Regular size
  • 70 gram Sugar
  • 1 Vanilla pod
  • 1 package Puff Pastry One roll

Instructions

    1. Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit), conventional oven.
    2. Start by preparing the apples: Peel them and remove the cores.
    3. Cut the apples into 1-centimeter thick slices.
    4. Split the vanilla pod and scrape out the seeds with a knife.
    5. Find a pan of appropriate size.
    6. Heat the pan on low heat.
    7. Sprinkle some of the sugar onto the pan, just enough to cover the bottom.
    8. Let the sugar melt. It should heat slowly to avoid burning, just turning a nice golden color.
    9. Once the sugar has melted, add the remaining sugar.
    10. Let the last bit of sugar melt slowly and on low heat as well.
    11. Turn off the heat under the pan with the now caramelized sugar.
    12. Add the vanilla seeds to the caramel.
    13. Carefully place the apple slices on top of the caramel (see picture).Tarte Tatin
    14. Let the apple slices collapse a bit.
    15. Remove the pan from the heat.
    16. Unpack the puff pastry.
    17. Place the puff pastry on top of the apples - and be careful not to burn your fingers.
    18. Poke some sporadic holes in the dough with the tip of a paring knife (see picture).Tarte Tatin
    19. Place the pan in the now hot oven.
    20. Bake your tarte tatin for about 30 minutes.
    21. Take the now finished tarte tatin out of the oven.
    22. Find a plate with a larger circumference than your pan.
    23. Place the plate on top of the pan and, with a quick motion, turn the tart around and out onto the plate.Tarte tatin
  • Here, I served the apple tart with whipped cream mixed with vanilla sugar. Always be careful not to overwhip the cream, but stop whipping just before you think it’s done: The whipped cream tends to "set" a bit when it has been standing for a while.
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