Apple Tarte Tatin

Forberedelser

Ingredienser

Fremgangsmåte

Trinn for trinn

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.

   Omtrent 5 min

   Kokkens tips: 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.

   Omtrent 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.

   Omtrent 5 min

   Kokkens tips: 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.

   Omtrent 20 min

   Kokkens tips: 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.

   Omtrent 2 min

   Kokkens tips: 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.

    Omtrent 30 min

11. 11

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

    Omtrent 10 min

    Kokkens tips: 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.

    Omtrent 1 min

    Kokkens tips: 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.