Classic Tarte Tatin
1 person
00h 00
Achieve a traditional touch by cooking apple in the pan!
Ingredients
- 6-8 apples.
- 7 tablespoons of sugar: 4 tbsp for the caramel + 2 tbsp for the apples.
- 3 1/2 tablespoons of butter
- 2 tablespoons of lemon juice
- 2 tablespoons of water
- 1 sheet of shortcrust or puff pastry
Method
- Place 4 tbsp sugar, the water and the lemon juice in the tarte tatin mould and heat it in the microwave for 4 or 5 minutes or until the caramel goes dark.
- Add butter to the caramel and mix.
- Peel the apples, cut them into quarters and remove the cores.
- Preheat oven to 390°F
- Cook the apples in a saucepan at medium heat along with 2 tbsp of butter and 2 tbsp sugar until the apples have turned a golden colour. (About 10 minutes)
- Arrange the apples in the mould with the outside pointed outwards, ensuring that they are packed tightly and that there are no gaps.
- Cover with the dough and fold the leftover ends of the dough towards the interior walls. Make small chimney-shaped cuts to allow the steam to escape.
- Put the mould in the oven and bake for 25 minutes at about 350°F or until you can see that the dough has acquired a golden and uniform colour.
- Remove from oven and wait for about 5 minutes.
- Attach the plate to the mould and flip the cake over.
- Serve directly at the table and enjoy!