Tarte Tatin with Grapefruit Syrup and Cloves

Baking and Desserts | French cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Tarte Tatin with grapefruit syrup and cloves

Ingredients

Red Grape Juice - 7 fl oz
Sugar - 4.9 oz
Corn Starch - 1 teaspoon
Butter - 0.7 oz
Unleavened dough - 8.8 oz
Apple - 3 pieces
Ground clove - to taste

Step by Step guide

Step 1

Preheat the oven to 356°F. Heat the grapefruit juice until boiling, add 100 g of sugar and a few cloves (first crush them in your palms or press with a knife to enhance the aroma), stir, reduce the heat, and simmer gently for 20–25 minutes until the juice thickens and reduces by half. Add 1 teaspoon of cornstarch. Stir and remove the cloves.

Step 2

In a small skillet, heat 40 g of sugar until it turns a dark golden color, add the butter and stir the mixture. Cook, stirring, over low heat for 4–5 minutes until the caramel darkens. Be careful not to let it burn.

Step 3

Roll out the pastry to a thickness of 3 mm, cut out discs that are 2 cm larger in diameter than the baking dish. Peel and slice the apples.

Step 4

In individual ramekins (or one larger dish), pour in the creamy caramel, arrange the apples on top, and cover with pastry, tucking the edges inside. Bake in the oven for 20 minutes (or until the pastry is cooked).

Step 5

Let the tarts cool slightly. If you notice that a lot of syrup has formed during baking, it can be poured into a separate container, holding the bottom of the tart firmly. To serve the finished tart: cover the dish with a plate and quickly flip it over, drizzling with syrup.