Fruit tart tatin
6 servings
50 minutes
Tarte Tatin with fruits is an exquisite dessert of French cuisine, accidentally created by the Tatin sisters in the 19th century. They forgot to put the dough in the mold before the fruits, but their mistake led to the birth of a delightful caramel pie. The classic version uses apples, but variations with pears, peaches, and other fruits add a special charm. The crust is crispy and soaked in caramel, while the fruits retain their juiciness and rich flavor, creating a harmony of textures. This dessert is especially good warm with ice cream or thick cream. It is served on festive tables and enjoyed in cozy cafes throughout France.
1
We place a thick layer of butter in the pan and sprinkle powdered sugar on top.
- Butter: 250 g
- Icing sugar: 200 g
2
Place the vanilla pod in the center of the pan, having opened it beforehand.
- Vanilla pod: 1 piece
3
We clean the fruits and remove the cores (the fruits should be quite firm to avoid falling apart during caramelization, we place the fruits very tightly cut side down, as the pie will be flipped later.)
- Fruit: 5 piece
4
Place the puff pastry on top, tucking the remaining free edges under the fruits, and make several cuts in the center of the pastry to prevent it from becoming too moist during cooking.
- Puff pastry: to taste
5
Place on the stove. Caramel will start to form, visible at the edges of the pie. Wait for 15-20 minutes. Steam must definitely come out of the holes in the dough.
6
Then we put the pan in the oven for 20 minutes.
7
Take the pie out of the oven, place a larger plate on top, and flip it over. Done. You can decorate with thick cream or ice cream.
