Apple Tarte Tatin

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 200°C (390°F).

2. 2

   Roll out the puff pastry on a lightly floured surface to a circle slightly larger than your 24cm oven-safe skillet or tart pan.

   Ca. 5 min.

   Kokkens note: Keep the pastry cold to prevent it from becoming sticky.

3. 3

   In the oven-safe skillet or tart pan, melt the unsalted butter over medium heat.

   Ca. 2 min.

4. 4

   Sprinkle the granulated sugar evenly over the melted butter.

5. 5

   Arrange the apple quarters tightly in a single layer over the sugar and butter, packing them in as much as possible.

   Ca. 5 min.

   Kokkens note: Place the apples cut-side up for a prettier presentation.

6. 6

   Drizzle the lemon juice over the apples.

7. 7

   Cook the apples on the stovetop over medium heat for 15-20 minutes, or until the sugar and butter mixture turns into a rich, amber caramel and the apples begin to soften.

   Ca. 20 min.

   Kokkens note: Do not stir the apples; gently shake the pan occasionally to ensure even caramelization.

8. 8

   Remove the skillet from the heat.

9. 9

   Carefully place the rolled-out puff pastry over the apples, tucking the edges down around the apples and into the sides of the pan.

   Ca. 2 min.

   Kokkens note: Be careful when handling the hot pan.

10. 10

    Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffed.

    Ca. 30 min.

11. 11

    Let the tarte tatin rest in the pan for 10 minutes after removing it from the oven.

    Ca. 10 min.

    Kokkens note: This allows the caramel to set slightly, making it easier to invert.

12. 12

    Place a large serving plate over the skillet, and carefully but quickly invert the tarte tatin onto the plate.

    Ca. 1 min.

    Kokkens note: Use oven mitts to protect your hands, as the pan will still be hot and the caramel can be very hot.

13. 13

    Scrape any remaining caramel from the pan onto the apples.

14. 14

    Serve warm, perhaps with a scoop of vanilla ice cream or a dollop of crème fraîche.