Apple pie upside down with caramel
4 servings
60 minutes
Upside-down apple pie with caramel is a refined French dessert known as 'Tarte Tatin.' Its history dates back to the 19th century when the Tatin sisters accidentally baked a pie upside down, but it turned out so delicious that it quickly became a culinary classic. In this recipe, apples are caramelized in a buttery sugar glaze, filling the dessert with rich, deep flavors with a hint of lemon's tartness and cinnamon's spice. The crust becomes crispy and airy, contrasting with the tender, sweet filling. It is best served warm, optionally garnished with vanilla ice cream or whipped cream. This pie is a true delight for gourmets, combining rich aroma, silky caramel, and light fruity freshness.
1
Preheat the oven to 230 degrees.
2
Thaw the dough and roll it out slightly larger than the diameter of the pan. After rolling, put the dough in the refrigerator to prevent it from rising.
- Puff pastry: 200 g
3
Peel the apples, cut them in half, remove the core, and sprinkle with juice from half a lemon.
- Lemon: 0.5 piece
- Apple: 10 pieces
4
Melt butter in a pan, add sugar and cinnamon or vanilla extract. Stir until the sugar dissolves and the mixture turns into caramel.
- Butter: 100 g
- Sugar: 200 g
- Cinnamon: 1 teaspoon
5
When the caramel is ready, remove the pan from the heat and carefully place the apples in it as tightly as possible, positioning the halves on their edges.
6
Return the pan to the lowest heat for 25 minutes. The caramel will start to boil and increase in volume due to the apple juice. After the time is up, remove from heat and let it cool for a few minutes.
7
Roll out the dough on top, tucking the edges around the apples. Make 3-4 holes in the dough with a knife and place it in the oven for 30 minutes.
8
Take it out, let it stand and cool for 15 minutes.
9
The most critical moment: flipping the pie. Place a plate on top, hold it with your hand, and flip.
10
Still warm, better with vanilla ice cream or whipped cream as a complement.