This Apple Tarte Tatin is a work of art from start to finish!
Tarte Tatin is a french term for an upside-down pastry. The fruit is usually cooked with sugar in a cast iron skillet until caramelized first, then the pastry is placed on top of the fruit, and finally it is baked in the oven to finish. To serve, it is flipped upside-down.
Be sure to wear sturdy oven mitts when you flip it as the skillet will be super hot!
Tarte Tatin is most commonly made with apples but pears, peaches, pineapple, plums, and other fruits will also work great.
If you’re in a hurry, feel free to use a store-bought pastry.
This Apple Tarte Tatin is a wonderful blend of flavors you will love! 🙂
Check out Korena’s recipe for the instructions. Here are the measurement conversions.
Rough Puff Pastry
1 cup (4½ ounces) (125 grams) all-purpose (plain) flour
1/4 teaspoon fine salt
2/3 cup (5.3 ounces) (151 grams) (11 Tablespoons) unsalted butter, cold, small cubes
1/4 cup (60 milliliters) ice cold water
the juice of half a lemon
1/3 cup (2½ ounces) (65 grams) granulated sugar
6 tablespoons (3 ounces) (85 grams) unsalted butter
1 cup (7 ounces) (200 grams) granulated sugar
pinch of salt
Please check out the September 2015 issue of the magazine.
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