Tarte Tatin
This French recipe with an origin wrapped in a mystery is easy to prepare. The hardest part is managing to turn the tarte over when it's ready without it falling apart.1 h total cooking time
20 minactive cooking
4 / 5recipe difficulty
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Ingredients for 4 portions
- Apples1000 gr
- Puff pastry200 gr
- Sugar200 gr
- Butter100 gr
- Ground cinnamon1 pinch
- Vanilla1 by taste
Also requires oven, baking pan
Step 1 out of 6
Apples — 1000 grPeel and core the apples, and cut in half.
Step 2 out of 6
For this dessert, you'll need a baking pan that can also be used on the stovetop. The bottom should be nice and thick. Add the sugar to the pan, spread it out evenly, and put it on medium heat.
Step 3 out of 6
Sugar — 200 grAdd the sugar to the pan, spread it out evenly, and put it on medium heat.
Step 4 out of 6
Ground cinnamon — 1 pinch, vanilla — 1 pieceAs soon as the sugar begins to melt, add some vanilla and let the remaining sugar thicken. Spread the apples on top and lightly sprinkle with sugar and cinnamon.
Step 5 out of 6
Butter — 100 grAdd pieces of butter on top of the apples. Knead the dough into a wide, thin layer and lay it on top of the apple slices. Pat down the edges well on all sides and put it in the oven preheated to 180 °C for 40 minutes.