Thin Tarte Tatin
4 servings
50 minutes
Tarte Tatin is an exquisite French dessert born from chance when the Tatin sisters flipped their apple pie. Its hallmark is the caramelized apples cooked in butter with sugar and lemon juice, giving the dessert a deep, slightly tangy flavor that contrasts with the airy puff pastry. After baking, the pie is flipped to reveal juicy, caramelized fruits. This dessert pairs perfectly with vanilla ice cream, enhancing its rich taste and texture. Tarte Tatin is an elegant treat popular at dinner parties and cozy family tea times, embodying the French art of dessert making.
1
Peel and slice the apples into thin slices.
- Apple: 2 pieces
2
In a pan with a removable handle or a round baking dish, heat oil over low heat, add sugar and juice of half a lemon in portions, stirring constantly to prevent the sugar from burning. This will create a golden caramel mass, into which apple slices should be arranged in a circle with a slight overlap.
- Butter: 75 g
- Sugar: 50 g
- Lemon: 0.5 piece
3
Cook the apples on low heat for 15-20 minutes until they become soft and golden. Watch to ensure the caramel doesn't burn or evaporate; if it does, you can add a couple of tablespoons of water. Meanwhile, roll out the dough to about 0.5 cm thick and 2 cm larger than the diameter of the pan. Cover the pan with the dough, trim excess, and fold the edges slightly under.
- Puff pastry: 1 piece
4
Bake in a preheated oven at 180 degrees for 15-20 minutes until the dough is golden. Let the finished pie cool for a few minutes, cover the pan with a plate, and flip it: the pie should come out easily. This dessert is very delicious served with a scoop of ice cream.