Apple Tarte Tatin with Ice Cream
Baking and Desserts | European cuisine
⏳ Time
1 hour 10 minutes
🥕 Ingredients
6
🍽️ Servings
4
Description
A classic take on the apple theme — French Tarte Tatin. This recipe by John Smith, a brand chef at a popular American restaurant, involves using ready-made (or store-bought) puff pastry, making this originally complex recipe very accessible and easy to follow. If you're going to start practicing Tarte Tatins, this is the perfect version! For the best results, serve the tart warm with a scoop of vanilla ice cream.
Ingredients
- Puff Pastry - 17.6 oz
- Apple - 28.2 oz
- Sugar - 5.3 oz
- Butter - 1.8 oz
- Chicken Egg - 1 piece
- Plombir - 3.5 oz
Step by Step guide
Step 1
First, peel the apples. Then, cut them into quarters and remove the seeds. After that, slice the wedges crosswise.
Step 2
Heat a skillet over medium heat and add sugar. Stir constantly to prevent it from burning. Once the sugar caramelizes, add 25–30 grams of butter.
Step 3
Next, add the apples and sauté for 2–3 minutes. It's important that the apples caramelize rather than cook down in the sugar.
Step 4
Remove the skillet from the heat and transfer the apples to any container.
Step 5
Line the bottom of a round baking pan with parchment paper. Arrange the apples in a circle with the cores facing down and the skin side up.
Step 6
Drizzle the apples with the liquid that remains in the container.
Step 7
Roll out the puff pastry slightly and cover the apples with it. Trim any excess pastry.
Step 8
Prick the dough several times with a fork to prevent it from rising too much. Brush the top with egg.
Step 9
Preheat the oven to 338°F. Bake the tart for 25–30 minutes.
Step 10
After baking, let the tart rest for 10–15 minutes.
Step 11
Invert the pan with the batter onto a plate and gently release the sides of the pan.
Step 12
Serve the tart with a scoop of vanilla ice cream.
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