Tarte Tatin with Cognac

10 servings

80 minutes

Tarte Tatin with cognac is a classic French upside-down pie created by the Tatin sisters by happy accident in the 19th century. Its base consists of caramelized apples soaked in aromatic cognac and a delicate crispy pastry. The deep, rich flavor of caramel harmonizes with the soft tartness of the apples, while the addition of cinnamon and vanillin gives the dessert a warm spicy note. The pie is served hot, flipped after baking, with a scoop of vanilla ice cream, making it a true gastronomic delight. This dessert is perfect for a cozy evening when something special is desired.

Energy value per serving

• Calories: 330.2
• Proteins: 2.3g
• Fats: 15.1g
• Carbohydrates: 42.9g

Ingredients

• Apple: 1 kg
• Sugar: 180 g
• Wheat flour: 200 g
• Butter: 175 g
• Water: 5 tbsp
• Cognac: 50 g
• Salt: pinch
• Vanillin: pinch
• Cinnamon: pinch

Cooking steps

1. To prepare the dough, sift 200 g of flour into a bowl, cut 100 g of butter into cubes, add a little vanillin, and knead the dough by hand from these ingredients.

   Required ingredients:

   • Wheat flour: 200 g
   • Butter: 175 g
   • Vanillin:  pinch

2. Add a pinch of salt to the dough, mix again, and gradually introduce 5 tablespoons of cold water one spoon at a time. Important: add water gradually so that the dough absorbs the liquid evenly. Finally, knead the dough into an elastic ball (by then it should no longer stick to your hands) and place it in the refrigerator for half an hour.

   Required ingredients:

   • Salt:  pinch
   • Water: 5 tablespoon

3. Peel the apples and remove the core, cut into large pieces.

   Required ingredients:

   • Apple: 1 kg

4. Take a metal baking mold or a frying pan with a removable handle, melt 75 g of butter in it on the stove.

   Required ingredients:

   • Butter: 175 g

5. Pour 180 g of sugar into melted butter and heat on low until it reaches caramel state, with the sugar at the edges turning brown. Then add vanilla and cognac or wine.

   Required ingredients:

   • Sugar: 180 g
   • Vanillin:  pinch
   • Cognac: 50 g

6. Tightly arrange apple pieces at the bottom of the mold (pan), sprinkle with cinnamon, and let simmer in caramel for a few minutes. Do not stir the apples!

   Required ingredients:

   • Cinnamon:  pinch

7. While the apples are boiling, take the dough out of the fridge and roll it into a circle on a silicone mat that is slightly larger than the baking dish or pan. Remove the apples from the stove and let them cool a bit.

8. Bake the tarte tatin for 40 minutes in the oven. After baking, immediately flip the pie onto a plate so that the caramel left at the bottom doesn't stick. It's best served hot with a scoop of ice cream.