Lightweight Tarte Tatin
4 servings
50 minutes
Geniuses born from kitchen confusion are a common story in cooking. More than a century ago, chef Stephanie Tatin sent her signature dish into the oven with the filling facing down — and that's how the famous French upside-down tart tatin was born. We asked the French pastry chef to repeat this simple recipe.
1
Place a saucepan or large bowl over medium heat, pour in 40 ml of water, and add sugar in small portions while continuously stirring with a whisk to prevent burning. The caramel should turn a rich brown color.
- Sugar: 150 g
- Apple: 3 pieces
2
Line a baking tray with parchment paper, pour hot caramel onto it, and let it spread across the sheet by lifting the edges. Leave for about ten minutes to set, then break the sheet into small pieces with a knife. Fill four generously greased silicone molds with them, covering the bottom completely.
- Butter: 50 g
3
Peel the apples and remove the core. Cut one in half and slice each half into 2 mm thick slices. Cover the caramel in all forms with a layer of apple slices. Cut the remaining two apples into cubes about 1.5 cm and fill the forms with them, heaping them up as they will shrink during baking.
- Apple: 3 pieces
4
Place the caramel apples in the oven for twelve minutes at 180 degrees. Roll out the dough to a thickness of 2-3 mm and cut out circles 1.5 cm larger than the molds, then cover each with a dough circle and fold the edges inward with a spoon. Bake for another twenty minutes at the same temperature.
- Puff pastry: 250 g
5
Remove the tart from the oven, flip it onto a plate with the dough side down, let it cool for a couple of minutes, and carefully remove the molds to avoid damaging the apples. Brush the bottom of each mini pie with a little butter for shine.
- Butter: 50 g
