Tarte tatin with puff pastry
4 servings
45 minutes
Tarte Tatin is a French upside-down apple pie born from chance. Legend has it that the Tatin sisters, who owned a hotel in France, once forgot to lay the dough in the pan before baking the apples and simply covered them on top to save the dessert. Thus, this culinary masterpiece was created. Its flavor is a blend of caramelized apples with a hint of brandy and crispy puff pastry. The sweetness of the caramel softens the slight tartness of the apples, while the pastry adds tenderness to each bite. Tarte Tatin is perfect as a standalone dessert but can be served with a scoop of vanilla ice cream or a dollop of whipped cream. It’s not just a pie; it’s part of French gastronomic history that conveys comfort, warmth, and sophistication.
1
Pour sugar into the pan and add cognac.
- Sugar: 100 g
- Cognac (brandy): 100 ml
2
Add peeled and cored apples, cut in half, to the pan.
- Apple: 5 piece
3
Stir for 5 minutes.
4
Roll out the dough to fit the pan (a bit larger is fine) and place it over the apples in the pan.
- Unyeasted puff pastry: 150 g
5
Hold for 2 minutes.
6
Send to the oven for 30 minutes at 180 degrees.
