Ah, Tarte Tatin... A name that instantly evokes the aroma of caramelized apples, a crisp crust, and a comforting taste. This upside-down tart, born from a mistake made by two sisters in the Sologne region, has become a classic of French pastry. It's perfect for an autumn dinner, a special occasion, or simply for indulging yourself.
Let yourself be swept away by the magic of Tarte Tatin. Contrary to what you might think, it's surprisingly simple to make. Follow our step-by-step recipe and you'll get an irresistible tart, with melt-in-your-mouth apples and a perfectly golden crust. Get ready to impress your guests with this iconic dessert!
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Ingredients
Serves 6:
- 1 kg of apples (Reinette, Golden or Gala)
- 150g of powdered sugar
- 80g of semi-salted butter
- 1 roll of all-butter puff pastry
- 1 tablespoon of water (if necessary)
Instructions
- Preheat the oven to 180°C (thermostat 6).
- Peel and quarter the apples.
- In a heavy-bottomed pan (preferably cast iron or copper) or directly in a pie dish that can be placed on the stove, melt the butter over medium heat.
- Add the sugar and let it caramelize, without stirring at first, until it reaches an amber color. Be careful not to burn the caramel. If the caramel is too thick, add a tablespoon of water.
- Arrange the apple wedges tightly together, in a rosette pattern, on the caramel.
- Cook over low heat for about 20 minutes, making sure the apples don't burn and remain soft.
- Remove the pan from the heat and let it cool slightly.
- Roll out the puff pastry and cut out a circle slightly larger than the diameter of the pan.
- Cover the apples with the puff pastry, tucking the edges inside the pan.
- Bake for approximately 25-30 minutes, until the pastry is golden brown.
- Remove the pie from the oven and let it cool for a few minutes.
- Carefully turn the tart over onto a serving plate. Be careful, the caramel may be very hot!
- Serve warm, perhaps with a scoop of vanilla ice cream or thick cream. For more delicious recipe ideas, visit our Purlema Recipes blog.
Chef's Tips
For an even more decadent Tarte Tatin, add a pinch of fleur de sel to the caramel after baking. This will enhance the sweet flavors and add a unique touch.
You can also flavor your caramel with a split vanilla pod or a cinnamon stick while cooking.
Conservation
Tarte Tatin can be kept at room temperature for 24 hours. You can also store it in the refrigerator for 2 to 3 days, but the pastry may soften slightly. Reheat it in the oven for a few minutes before serving to restore its crisp texture.
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