Tarte Tatin with grapefruit syrup and cloves
8 servings
60 minutes
Tarte Tatin is a legendary French dessert accidentally created in the late 19th century by the Tatin sisters. In this version, the classic apple pie transforms with grapefruit syrup and spicy clove. The caramel base, buttery dough, and soft apples unite in a harmonious dance of flavors: the grapefruit's tartness complements the sweetness of caramel, while clove adds exquisite Eastern notes. An ideal choice for a cozy evening with tea or as a refined finish to a festive dinner.
1
Preheat the oven to 180 degrees. Heat the grapefruit juice to boiling, add 100 g of sugar and a few cloves (first rub them a bit in your hands or crush with a knife to enhance the aroma), stir, reduce the heat, and simmer for 20-25 minutes until the juice thickens and reduces by half. Add 1 teaspoon of cornstarch. Stir, remove the cloves.
- Freshly squeezed grapefruit juice: 200 ml
- Sugar: 140 g
- Cloves: to taste
- Cornstarch: 1 teaspoon
2
In a small pan, heat 40 g of sugar until dark golden, add butter and stir the mixture. Simmer on low heat for 4-5 minutes, stirring, until the caramel darkens. Watch to prevent burning.
- Sugar: 140 g
- Butter: 20 g
3
Roll out the dough to a thickness of 3 mm, cut out discs 2 cm larger in diameter than the mold. Clean and slice the apples.
- Unyeasted puff pastry: 250 g
- Apple: 3 pieces
4
Pour the creamy caramel into portion forms (or one larger), place the apples, cover with dough so that the edges can be tucked inside. Send to the oven for 20 minutes (or until the dough is ready).
- Butter: 20 g
- Apple: 3 pieces
- Unyeasted puff pastry: 250 g
5
Let the pies cool a bit. If a lot of syrup has formed during cooking, it can be poured into a separate container while holding the bottom of the pie firmly. To serve the finished pie: cover the mold with a plate and quickly flip it over, drizzling with syrup.
