Caramelized apple pie
8 servings
30 minutes
Apple caramelized pie is a true embodiment of French pastry inspired by the famous Tarte Tatin. This dessert features a rich flavor: tender apples soaked in caramel gain a deep sweetness with a hint of citrus from lemon zest. The crispy puff pastry harmoniously complements the caramelized filling, creating a perfect balance of textures. Traditionally, this pie is flipped after baking so that the caramel layer is on top, making it not only delicious but also aesthetically pleasing. It is ideal as a festive dessert or simply as a cozy treat with a cup of fragrant tea. This pie captures the heart of everyone who tries it, as the combination of warm apples, crispy dough, and velvety caramel leaves unforgettable impressions.
1
Peel the apples, cut each in half, and remove the core. Sprinkle them with sugar and grated lemon zest, and let them sit for a while.
- Apple: 4 pieces
- Sugar: 300 g
- Lemon zest: 50 g
2
Grease the mold with butter and sprinkle with sugar. Place the mold in a very hot oven. After about 5 minutes, a caramelized layer will form on the surface of the mold. Remove the mold from the oven and let it cool slightly.
- Butter: 100 g
- Sugar: 300 g
3
Sprinkle the apples with starch and lay them evenly on the caramelized surface of the dish. Roll out the puff pastry and place it on top. Brush the pastry with water and press it against the apples and the edges of the dish. Poke the pastry in several places with a fork to allow steam to escape during baking.
- Starch: 2 teaspoons
- Puff pastry: 1 piece
4
Bake in the oven at 150 degrees for about 35 minutes until the dough acquires a pleasant brown color.
5
Invert the cooled pie onto a plate so that the caramelized layer is on top. To add caramel, take 100 g of sugar and 50 g of butter. Grease the pan with butter, sprinkle sugar on top, and place the pan in the oven to caramelize the sugar at low temperature. Spread the hot caramel over the surface of the pie.
- Sugar: 300 g
- Butter: 100 g