Apple Tarte Tatin
6 servings
100 minutes
Tarte Tatin is an exquisite French dessert that originated from a happy culinary mistake by the Tatin sisters. Their attempt to make an apple pie resulted in caramelized apples covered with crispy pastry and served upside down. In this recipe, sweet apples are soaked in fragrant caramel with hints of orange, vanilla, and cinnamon, creating a rich flavor with a light spicy note. The puff pastry adds an airy structure while the butter provides tenderness. This tart is perfect for finishing a romantic dinner or a cozy family tea time. It is served warm, and its caramel shine and tender apples pair wonderfully with a scoop of vanilla ice cream.
1
Peel the apples. Cut them in half and remove the insides. If you have frozen dough, take it out to thaw. If not, stretch the dough by hand and cut out a circle, pricking it all around with a fork.
- Apple: 10 pieces
- Puff pastry: 1 piece
2
Pour sugar into a pot and start making caramel. When the sugar begins to melt, stir, add orange juice, vanilla, zest, and cinnamon (be careful not to burn the mixture, as it is very hard to clean). Pour the hot caramel into a baking dish and place the apples on top. Once the apples are arranged, cut the butter into small pieces and distribute it among the apples. Cover tightly with dough on top. Place in a preheated oven at 180 degrees for 40-50 minutes (if you have a springform pan, place a tray under the rack where the cake will bake, in case the caramel starts to drip).
- Sugar: 250 g
- Orange juice: 6 tablespoons
- Vanilla: 1 teaspoon
- Orange zest: 3 tablespoons
- Cinnamon: 0.8 tablespoon
- Butter: 100 g
- Puff pastry: 1 piece
3
The finished pie should cool slightly. Drain the excess caramel and return it to the heat. Flip the pie sharply. Bring the caramel to a liquid state and pour it over the pie.
- Sugar: 250 g