Puff pastry tart Tatin
8 servings
80 minutes
At the end of the 19th century, an apple tart was accidentally knocked over in the kitchen of the French Hotel Tatin, now it is the most famous apple sweet dish in the world.
1
Dust a flat surface with flour and roll out the dough into a square about 27 cm on each side - then cut out a circle with a diameter of 25 cm using a sharp knife. Shake off the flour from the dough and transfer it to baking paper.
- Wheat flour: 2 tablespoons
- Yeast puff pastry: 1 piece
2
Peel the apples, cut them into quarters, and remove the core.
- Apple: 8 pieces
3
Generously grease the cast iron skillet and evenly sprinkle with sugar. Tightly arrange as many apple quarters as possible in concentric circles on top.
- Butter: 110 g
- Sugar: 110 g
- Apple: 8 pieces
4
Place the pan over medium heat and, without touching the apples, cook for eighteen to twenty-five minutes until the juice released turns into a bubbling brown liquid.
- Apple: 8 pieces
5
Preheat the oven to 220 degrees and place the pan inside for twenty minutes. When the apples are baked and slightly settled, cover them with dough and bake for another twenty to twenty-five minutes. The pan should cool for at least ten minutes.
- Yeast puff pastry: 1 piece
6
Before serving, place a large plate on the dough and flip the contents of the pan onto it. Drizzle with the remaining caramel in the pan and serve.
- Sugar: 110 g