Tarte Tatin

My very favorite dessert is indeed a Tarte Tatin. It is simple to make but incredibly tasty. I love the crunchy tarte base and the warm caramel mixed with its sour apple juices. With a „Tataaaaa“ after turning it and a spoon of cold crème fraîche on top, it is an ever guaranteed winner.

Tarte Tatin
Upside Down Apple Cake

for a small baking pan with 18 cm Ø, 2 persons
(double the ingredients for a 25cm Ø pan, for 4 persons)

ingredients

600g of apples (I like slightly sour and juicy ones for this tarte, like ‘Elstar’ )
150g of sugar
4 Tbsp of water
200g of puff pastry
about 100g Creme Fraiche, a little scoop for every piece

steps

Heat water and sugar in a pan, bring to boil and simmer until you get a golden-brown caramel.
Tip: Do not stir with a spatula or spoon or the sugar will crystalize. Just occasionally move the pan with your hand if one side gets darker than the other.

Take off the flame. Pour the caramel into a baking pan. Be careful not to touch the caramel, it is very hot.

Peel the apples and cut in quarters.Remove the stem. Arrange the apples onto the caramel. Pack them as tight as you can, you want as many apples as possible on the tarte.

Roll out the puff pastry  (a store-bought one will work just fine)) and cut out a circle that’s as bis as the casserole. Cover the apples with it. With a fork, prick some wholes in the dough.

Bake at 180°C for about 30 minutes until the puff pastry is golden brown. Take out of the oven and let cool down for about 15 minutes before turning the tarte over. Serve with Crème fraîche.

Few ingrediens: Creme Fraiche, Apples, Puff Pastry, Sugar

Heat Sugar and Water. Don’t stir. Cook a golden Caramel. Transfer to a baking pan.

Peal apples, slice in quarters. Remove the core (try the seeds, they taste like Marzipan) .

Cover with the puff pastry dough, prick some holes in the dough.

Bake at 180°C until golden brown. Let sit for 20 Minutes.

Turn the tarte up side down. Eat warm with a spoon of Creme Fraiche.