Pie Tatin with apples and rosemary
8 servings
90 minutes
Tarte Tatin with apples and rosemary is an exquisite dessert from France that came about by chance. According to legend, the Tatin sisters, who ran a hotel, flipped caramelized apples and covered them with dough, creating a culinary masterpiece. In this recipe, Granny Smith green apples add a refreshing tartness to the pie, while honey provides natural sweetness. Rosemary adds subtle herbal notes, creating a harmony of flavors. The delicate unleavened dough seals in the aromatic juice, and the caramel crust makes each serving especially appetizing. This pie is perfect for cozy home evenings or as an exquisite dessert for guests, especially with a scoop of vanilla ice cream or a dollop of thick cream.
1
Preheat the oven to 200 degrees. Peel and cut large green apples (Granny Smith variety or similar with a bright sour taste) into 4 pieces each.
- Green apples: 7 pieces
2
Tightly arrange the apples in circles in a baking dish. Pour 300 grams of honey into the dish. Cut 150 grams of butter into small pieces and scatter it over the apples.
- Honey: 300 g
- Butter: 150 g
3
Place the mold on low heat and cook until the butter melts. Lightly sprinkle the apples with rosemary. Lay the rolled-out unleavened dough over the apples. Tuck the edges of the dough.
- Rosemary: pinch
- Yeast-free dough: 300 g
4
Bake for 45 minutes, flip when placing on the plate.