Dessert

Tarte Tatin

Name: Tarte Tatin
Total time: 1h 30m
Yield: 6 servings
Cuisine: France
Ingredients: 6 firm apples (Reinette or Braeburn); 150g sugar; 80g butter; 1 disc puff pastry; Pinch of salt; Vanilla (optional)

Upside-down caramelized apple tart from the Loire, baked over a dark butter caramel.

1h 30m 6 servings Medium

Ingredients

• 6 firm apples (Reinette or Braeburn)
• 150g sugar
• 80g butter
• 1 disc puff pastry
• Pinch of salt
• Vanilla (optional)

Method

Step 1 of 425%

Cook sugar to dark amber; whisk in butter to a caramel.

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1
Cook sugar to dark amber; whisk in butter to a caramel.
2
Pack apple halves cut-side up over the caramel in a heavy skillet; cook 20 min.
3
Drape pastry over apples, tuck edges in; bake at 200°C 30 min.
4
Rest 5 min; invert onto a plate. Serve warm with crème fraîche.