Puff pastry apple tart tatin
6 servings
45 minutes
Tarte Tatin with apples is a true masterpiece of French cuisine, accidentally created in the 19th century at the Tatin sisters' hotel. This upside-down pie, born from a culinary mistake, has conquered the world with its caramel tenderness and crispy crust. The flavor combines the soft sweetness of caramelized apples with subtle notes of vanilla and cinnamon, while the addition of white dry wine adds a light spiciness. The finished tart is served warm, often accompanied by a scoop of vanilla ice cream or fresh berries. It is a dessert perfect for both a cozy evening and a festive dinner, delighting with its exquisite taste and elegant simplicity.
1
We buy puff pastry. Thaw the sheet according to the 'instructions'. A little trick - if you thaw the dough on plastic wrap, it's convenient to roll it out and transfer it to the baking dish without having to clean the table from flour. While the dough is thawing...
- Yeast-free puff pastry: 200 g
2
We wash and clean the apples, remove and discard the core, put the peels in a blender, add a packet of vanilla sugar, a bit of cinnamon, 2-3 tablespoons of sugar, and 5-7 pieces of orange zest (if you soak the peels in cold water for a day, they won't be bitter at all; bitterness changes the taste and adds a certain piquancy — we leave this point of the recipe to your choice), chop randomly and also put in the blender all the poorly cut apple pieces along with 1 apple (or half if you don't have enough apples for an elegant arrangement in the baking dish). You won't spoil the pie if you add 1-3 teaspoons of white table wine or cognac to the blender. Blend until it reaches a mushy consistency.
- Apple: 3 pieces
- Vanilla sugar: 15 g
- Cinnamon: to taste
- Sugar: 5 tablespoon
- Dry white wine: 1 teaspoon
3
We take a mold, lay baking paper (or parchment) on it, sprinkle it with 2-3 tablespoons of sugar (if the apples are sour, you can use a bit more sugar), slice the apples into thin pieces (wedges) and arrange them nicely in the mold. In the center of our apples, we spread the 'mash' from the blender (there's no need to spread it to the edges of the mold — it will spread itself during baking).
- Sugar: 5 tablespoon
4
Roll out the purchased dough on film and cover the apples with it. Remove the plastic wrap. Prick the dough with a fork and place it in the preheated oven. Check the baking time and temperature settings in the 'instructions' written for the dough.
- Yeast-free puff pastry: 200 g
5
We take out the pie. We cover the mold with a plate on which our pie will be displayed and flip the mold. Be careful, the liquid from the pie is very hot and sticks to the skin quickly. Gently (to avoid disturbing the apple arrangement) remove the parchment. We cut the pie into pieces. Transfer to serving plates and decorate with strawberries (or anything that comes to hand and matches your inspiration).
- Apple: 3 pieces