Classic Tarte Tatin

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 200°C (400°F).

   Ca. 10 min.

2. 2

   In a 24-26 cm (9-10 inch) oven-safe skillet (preferably cast iron), melt the unsalted butter over medium heat.

   Ca. 2 min.

3. 3

   Sprinkle the granulated sugar evenly over the melted butter in the skillet.

   Ca. 1 min.

4. 4

   Arrange the apple quarters tightly in a single layer over the sugar and butter in the skillet. You may need to stand some on their sides to fit them all.

   Ca. 5 min.

   Kokkens note: Packing the apples tightly helps create a solid base when inverted.

5. 5

   Cook the apples over medium-high heat for 15-20 minutes, without stirring, until the sugar caramelizes into a deep golden-brown syrup.

   Ca. 20 min.

   Kokkens note: Watch carefully to prevent burning; adjust heat if necessary.

6. 6

   While the apples are cooking, roll out the puff pastry on a lightly floured surface to a circle slightly larger than your skillet.

   Ca. 3 min.

7. 7

   Once the caramel is ready, remove the skillet from the heat.

8. 8

   Carefully place the puff pastry circle over the hot apples, tucking the edges down around the apples into the skillet.

   Ca. 2 min.

   Kokkens note: Be careful, the skillet and caramel will be very hot.

9. 9

   Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown.

   Ca. 25 min.

10. 10

    Remove the skillet from the oven and let it cool for at least 15 minutes before inverting.

    Ca. 15 min.

    Kokkens note: Cooling slightly helps the caramel set and reduces the risk of apples sticking.

11. 11

    Place a serving plate upside down over the skillet, then carefully and confidently invert the tart onto the plate.

    Ca. 1 min.

    Kokkens note: Use oven mitts and be quick and decisive with the flip.

12. 12

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