Apple Tarte Tatin
This classic French dessert features caramelized apples baked under a crisp, buttery pastry crust. It's an elegant and comforting treat that's surprisingly simple to make, perfect for a special occasion or a cozy evening.
Alkuperäinen resepti: Forkin
- Kokonaisaika
- 1 t 25 min
- Annoksia
- 6
- Vaikeustaso
- Keskitaso
- Annosta kohti
- 574 kcal
Allergeenitiedot: saattaa sisältää seuraavia: gluteeni ja maito. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.
Esivalmistelut
Ainesosat
- 300 gpuff pastry, chilled
- 6 kplapple, peeled, cored, and quartered
- 100 gunsalted butter, cubed
- 150 ggranulated sugar
- 1 rkllemon juice
Välineet
24cm oven-safe skillet or tart pan · serving plate · rolling pin · oven
Valmistusohje
Vaihe vaiheelta
- 1
Preheat your oven to 200°C (390°F).
- 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.
Noin 5 min
Kokin vinkki: Keep the pastry cold to prevent it from becoming sticky.
- 3
In the oven-safe skillet or tart pan, melt the unsalted butter over medium heat.
Noin 2 min
- 4
Sprinkle the granulated sugar evenly over the melted butter.
- 5
Arrange the apple quarters tightly in a single layer over the sugar and butter, packing them in as much as possible.
Noin 5 min
Kokin vinkki: Place the apples cut-side up for a prettier presentation.
- 6
Drizzle the lemon juice over the apples.
- 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.
Noin 20 min
Kokin vinkki: Do not stir the apples; gently shake the pan occasionally to ensure even caramelization.
- 8
Remove the skillet from the heat.
- 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.
Noin 2 min
Kokin vinkki: Be careful when handling the hot pan.
- 10
Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffed.
Noin 30 min
- 11
Let the tarte tatin rest in the pan for 10 minutes after removing it from the oven.
Noin 10 min
Kokin vinkki: This allows the caramel to set slightly, making it easier to invert.
- 12
Place a large serving plate over the skillet, and carefully but quickly invert the tarte tatin onto the plate.
Noin 1 min
Kokin vinkki: Use oven mitts to protect your hands, as the pan will still be hot and the caramel can be very hot.
- 13
Scrape any remaining caramel from the pan onto the apples.
- 14
Serve warm, perhaps with a scoop of vanilla ice cream or a dollop of crème fraîche.
Annosta kohti
Ravintoarvot
- Kalorit
- 573,8kcal
- Proteiini
- 4,1g
- Hiilihydraatit
- 68,7g
- Rasva
- 32,8g
- Kuitu
- 4,6g
- Sokeri
- 41,1g
Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.
Säilytä hyvänä
Store leftover tarte tatin covered in the refrigerator.
Reheat slices gently in an oven at 150°C (300°F) until warmed through.
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