Tarte Tartin
This is another surprisingly easy recipe with a big impact. Also called a reversed apple pie, Tarte Tatin is a french apple pie with caramel. The name comes from the Tatin sisters that made an apple pie and dropped it by mistake. A lot of people get scared of making it because it involves making a caramel but don’t worry, my caramel looks different every time, looks like it is completely messed up 90% of the time but it end up being amazing 100% of the time! lol
It is something that I grew up with as my mom makes it often (and very well I might add). She taught me how to make it and it has now become one of my specialties among friends and colleagues. Canadians find it very different as it does not have cinnamon but caramel instead. Very flaky and airy, this recipe is sure to impress your guests with minimal effort on your part.
Ingredients
- 1 Puff pastry
- 5 Apples (golden delicious are best)
- 50 g Unsalted Butter
- 50 g Sugar
Instructions
- Preheat the oven to 380°F.
- Peel the apples, cut them in half and remove their core. Place a metal spring form pan on the stove under medium heat. Melt the butter, add the sugar and make a dark blond caramel, stirring frequently.
- Quickly place the apples in the pan, core side down. Let the apple cook for a few minutes, flip the apples over and continue cooking while covering them with caramel.
- Once the apple have softened a little, turn off the heat and place the puff pastry on top of the apples. Fold in the edge to make sure the apples are well covered.
- Bake for 30 minutes. Let rest 5 minutes.
- Place a serving plate upside down on top of the pan. Carefully flip them over and remove the pan. The pastry will be at the bottom and the apples on the top. Serve warm.
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