Tarte Tatin

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Ingrediënten

De bereidingswijze

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1. 1

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

   Ongeveer 5 min

   Tip van de kok: Position a rack in the middle of the oven for even baking.

2. 2

   Prepare the apples by peeling, coring, and cutting them into quarters.

   Ongeveer 15 min

   Tip van de kok: Use a melon baller or small spoon to easily scoop out the core after quartering.

3. 3

   In a 24-26cm (9-10 inch) oven-safe skillet over medium heat, add the granulated sugar in an even layer.

   Ongeveer 1 min

4. 4

   Cook without stirring, swirling the pan occasionally, until the sugar melts and turns into a uniform amber-colored liquid.

   Ongeveer 7 min

   Tip van de kok: Watch the caramel closely as it can burn quickly once it starts to color.

5. 5

   Remove the skillet from the heat and carefully stir in the cubed unsalted butter until the caramel is smooth. The mixture will bubble vigorously.

   Ongeveer 1 min

6. 6

   Tightly arrange the apple quarters in the skillet over the caramel, placing them on their sides in a circular pattern.

   Ongeveer 3 min

   Tip van de kok: Pack them in tightly as they will shrink during cooking.

7. 7

   Return the skillet to medium heat and cook for 8-10 minutes, allowing the apples to soften slightly and release some of their juices.

   Ongeveer 10 min

8. 8

   Remove the skillet from the heat. Unroll the puff pastry sheet and lay it over the apples.

   Ongeveer 1 min

9. 9

   Carefully tuck the edges of the pastry down the inside of the skillet, around the apples.

   Ongeveer 2 min

   Tip van de kok: A small spatula or the back of a spoon can help with this.

10. 10

    Pierce the pastry a few times with a knife to allow steam to escape during baking.

    Ongeveer 1 min

11. 11

    Place the skillet in the preheated oven and bake for 25-30 minutes, or until the pastry is puffed and deep golden brown.

    Ongeveer 25 min

    Tip van de kok: Place a baking sheet on the rack below to catch any potential caramel drips.

12. 12

    Carefully remove the skillet from the oven and let it rest on a heatproof surface for 5 minutes.

    Ongeveer 5 min

    Tip van de kok: This step is crucial; it allows the caramel to thicken slightly but prevents it from setting solid in the pan.

13. 13

    Place a large, rimmed serving platter over the skillet. Using oven mitts, confidently and quickly flip the skillet to invert the tart onto the platter.

    Ongeveer 1 min

    Tip van de kok: Perform the flip over a sink just in case of any hot caramel spillage.

14. 14

    If any apples stick to the pan, simply lift them out with a spatula and rearrange them on the tart. Serve warm.

    Ongeveer 1 min