Authentic French Tarte Tatin (with an Easy Crust)
This recipe is based on the tarte tatin recipe I learned during my time in France.
I use a Teflon-coated pan with a removable handle. I recommend it since it is both oven-safe and you can flip out the contents easily. The key is to thickly slice the apples and not to let them overcook! It's a great way to enjoy the crisp texture of apples. Recipe by mayumaco
French Tarte Tatin Recipe by Recipe30
Ingredients
4 servings
- 2 to 3 Apples (I like to use Jonathan)
- 60 grams Sugar
- 30 grams Unsalted butter (or salted butter)
- 1 sheet Frozen puff pastry
Steps / How to Make
Chop the apples into 6 to 8 slices for a medium-sized apple. They should be thick!
In an oven-safe skillet, heat the butter and sugar over high. Agitate the skillet to even out the caramel. Thaw the frozen puff pastry.
When smoke starts to rise, reduce to low-medium heat, quickly arrange the apples in the pan, simmer for 5 minutes, then turn off the heat. Preheat oven at 200℃ for 20 minutes.
After turning off the heat, cover the apples with the puff pastry.
Bake for 20 minutes at 200℃. This is what it should look like after baking.
Turn it upside-down onto a serving platter, and serve!
Addendum: Don't worry if the apples are watery! The juices will add flavor and melt nicely into the caramel.
Addendum: Even if you think you've overcooked the apples, the juices will blend with the caramel surprisingly well. The caramelized flavor of the browed and softened apple will suit a mature palate!
It's important to remove the skillet from the heat after positioning the apples on top of the caramel sauce!
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