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Tarte Tatin

Prep Time30 mins
Cook Time1 hr
Cooling down1 hr
Total Time2 hrs 30 mins
Course: Tart
Cuisine: French
Keyword: Apples, Traditions
Servings: 8 People

Equipment

  • a high edged pan 24 cm (glass, ceramic, tefal...)

Ingredients

  • 120 g Sugar
  • 10-11 pcs Golden Apples
  • 90 g Salted butter
  • 1 pcs Shortbread crust ready-made or from the Pistachio tart recipe
  • 1 pcs Lemon
  • Cinnamon
  • Unsalted butter for the pan
  • Crème Fraiche

Instructions

  • Peel and remove the middle of the apples. Cut them in four and cover with lemonjuice to avoid the apples turning brown
  • Smear a 24cm ovenproof pan with butter and sprinkle with cinnamon
  • Heat the oven to 200°c
  • Make a caramel by melting the sugar. Use low medium/low heat and be patient. Dont stir the sugar until completely melted. The caramel should not be too dark since it will continue to cook in the oven.
  • Add the salted butter little by little and keep stiring until completely mixed
  • Add 1-2 tsp of cinnamon in the caramel
  • Pour the caramel into the buttered pan
  • Place the first layers of apples tightly by placing the outside of the apples down into the pan
  • For the second layer place the apples with the outside upwards
  • Sprinkle the apples with sugar, cinnamon and few small pieces of unsalted butter
  • Cook in the oven for 25 minutes
  • Leave to cool down for 30 minutes
  • Place the rolled out dough on top of the apples and press the edges around the apples
  • Press the dough and the apples into the pan
  • Cook for 35 min, or until medium brown
  • Let the tart cool down for 30-45 minutes
  • Cut around the edges of the tart, place a big serving plate on top and turn it swiftly around
  • Serve warm with a thick Crème fraiche