Tarte Tatin by @ravneeteats

50 min
Hard

6 servings

🍎

1 kg

Apples

💧

1 l

Water

🍬

330 g

Caster Sugar

🍬

600 g

Sugar

💧

200 g

Water

🥐

300 g

Puff Pastry

Preparation Steps

  1. Step 1/18

    Preheat the oven to 180°C (350°F).

  2. Step 2/18

    Peel and core the apples.

    🍎Apples
    🥔Vegetable peeler
    🔧Apple corer
    🪵Cutting board

  3. Step 3/18

    Cut the peeled apples in half lengthwise.

    🍎Apples
    🔪Chef's knife
    🪵Cutting board

  4. Step 4/18

    Combine 330 g caster sugar and 1 litre water in a saucepan.

    🍬Caster sugar
    💧Water
    ⚖️Kitchen scale
    🥛Measuring jug
    🥄Wooden spoon

  5. Step 5/18

    Bring the syrup to a gentle simmer, stirring until the sugar dissolves.

    🍬Caster sugar
    💧Water
    🥄Wooden spoon

  6. Step 6/18

    Add the apple halves to the simmering syrup.

    🍎Apples
    🥄Wooden spoon

  7. Step 7/18

    Poach the apples slowly for about 20 minutes until tender but still holding their shape.

    🍎Apples
    🥄Wooden spoon

  8. Step 8/18

    Lift the poached apple halves from the syrup and set them aside to cool slightly.

    🍎Apples
    🥄Slotted spoon

  9. Step 9/18

    Combine 600 g caster sugar and 200 ml water in an ovenproof pan.

    🍬Caster sugar
    💧Water
    ⚖️Kitchen scale
    🥛Measuring jug
    🥄Wooden spoon

  10. Step 10/18

    Cook the sugar mixture until it becomes a deep golden, loose caramel, about 15 minutes.

    🍬Caster sugar
    💧Water
    🥄Wooden spoon

  11. Step 11/18

    Remove the pan from the heat while the caramel is still soft and spoonable.

    🥄Wooden spoon

  12. Step 12/18

    Spoon enough caramel across the base of the ovenproof pan to coat it completely.

    🍬Caster sugar
    💧Water
    🥄Wooden spoon

  13. Step 13/18

    Arrange the apple halves tightly over the caramel with their cut sides facing up.

    🍎Apples

  14. Step 14/18

    Press the apple halves gently into the caramel.

    🍎Apples
    🥄Wooden spoon

  15. Step 15/18

    Roll the puff pastry into a 4 mm thick disc wide enough to cover the pan.

    🥐Puff pastry
    🪵Rolling pin

  16. Step 16/18

    Lay the puff pastry disc over the apples and tuck the edges into the pan.

    🥐Puff pastry

  17. Step 17/18

    Bake for 20 minutes until the caramel is bubbling, glossy, and deeply flavored.

    🍎Apples
    🥐Puff pastry

  18. Step 18/18

    Rest the tart for 5 minutes, then carefully invert it onto a serving plate while still warm.

Composition

Ingredients

Types

Fruit, Liquid, Sweetener, Pastry

Ingredients

Apples, Water, Caster sugar, Sugar, Puff pastry

Allergens

Gluten, Milk

Dietetics

Dietary regimen

Vegetarian, Vegan, Dairy-free

Calories

510 kcal

Macro nutrients

Carbohydrates: 111g, Sugars: 91g, Fat: 7g, Protein: 3g, Fiber: 4g, Sodium: 180mg

Nutritional Information

Minerals

Potassium: 170mg, Calcium: 18mg, Iron: 1.2mg

Vitamins

Vitamin C: 7mg, Vitamin A: 3µg

Preparation

Time Information

Preparation

30 minutes

Cooking

20 minutes

Overall

50 minutes

Difficulty

Level

Hard (3/4)

Steps

18 steps

Equipments

Utensils

Vegetable peeler, Apple corer, Chef's knife, Cutting board, Measuring jug, Kitchen scale, Wooden spoon, Slotted spoon, Rolling pin

Appliances

Stovetop, Oven

Type

Type

Type Of Dish

Dessert, Tart, Pastry

Occasions

Afternoon tea, Dinner party, Holiday dessert, Autumn

Origin

Source

Platform

instagram

Original Creator

@ravneeteats

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Tender, Buttery, Flaky, Crisp, Sticky, Juicy

Flavors

Sweet, Caramelized, Fruity, Buttery, Rich

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 1 day (Keep covered,Store in a cool, dry place), fridge : 3 days (Store in an airtight container,Reheat in the oven before serving), freezer : 1 month (Wrap tightly after cooling completely,Freeze in an airtight container,Reheat directly in the oven)