The Apple Tarte Tatin is a very delicious dessert that is part of French pastry. Its peculiarity is that it is placed in a mold upside down starting with caramel, apples, and slightly sweet puff pastry, then once cooked it is flipped over and ready.
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- Difficulty: Very easy
- Cost: Affordable
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Electric oven
- Cuisine: French
- Seasonality: All seasons
- Energy 362.48 (Kcal)
- Carbohydrates 50.64 (g) of which sugars 29.69 (g)
- Proteins 3.17 (g)
- Fat 17.03 (g) of which saturated 10.84 (g)of which unsaturated 5.88 (g)
- Fibers 2.77 (g)
- Sodium 4.55 (mg)
Indicative values for a portion of 162 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3/4 cup all-purpose flour
- 1/4 cup butter (cold from fridge)
- 1 3/4 tbsp water (ice cold)
- 1 pinch fine salt
- 1 1/4 tbsp powdered sugar
- 2 Golden Delicious apples
- 3 tbsp granulated sugar
- 2 tbsp butter
- 1/4 cup vanilla powdered sugar
- 1 pinch ground cinnamon
Tools
The recipe contains Affiliate Links
- Kitchen scale
- Bowl
- Pan
- Nonstick baking pan
Steps
Pour flour into a bowl with the butter cut into pieces, salt, and powdered sugar, and work with your hands until the butter crumbles and becomes sandy. Add the ice-cold water and knead until the dough pulls away from the sides, forming a ball. Wrap it with plastic wrap and let it rest in the fridge for 30 minutes.
Peel the apples, core them, and cut them into slices. Melt the butter in a pan and brown the apples for a few minutes until they have absorbed the butter. Prepare a 9-inch pan by placing granulated sugar, powdered sugar, 2 tablespoons of water, and cinnamon at the bottom. As soon as it caramelizes, arrange the apples in a fan shape, overlapping them and putting them also in the center. Turn on the static oven mode to 428°F. Take the puff pastry, roll it out with a rolling pin to form a disc of the same size as the mold. Place it on the apples, folding the edges well towards the bottom, and use scissors to make a cross-cut to let the steam escape during cooking. Bake and cook at 428°F for 10 minutes, then lower to 302°F and continue cooking for another 20 minutes. Turn off and let cool for 5 minutes, flip it over onto a plate, and serve.
