Easy foolproof tarte Tatin

Easy foolproof tarte Tatin

Based on 59 ratings
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Till Bühlmann

Till Bühlmann

Contributor

www.restaurant-richard.de
"This tarte Tatin with puff pastry is quick, easy to bake and absolutely foolproof! Don't worry about flipping it (the supposedly tricky part of this French classic). With our tips, the pastry and topping will come out of the pan safely and there's not a lot that can go wrong. Leave the tart to cool for approx. 10–20 min., then carefully loosen the edges all around with a knife. Next, place a plate that is larger than the pan on top of the tart and turn it over in one go. Alternatively, you can also use a cake plate or a wooden board. And voilà! The perfect finale for a spontaneous candlelit dinner or a surprise visit. If you want to bake a slightly larger tart, simply double the amount of ingredients and extend the baking time by a few minutes if necessary."
Difficulty
Easy 👌
Preparation
30 min
Baking
25 min
Resting
0 min

Ingredients

2Servings
MetricImperial
60 g
sugar
50 g
butter
1
apple
½
vanilla bean
50 g
puff pastry sheets

Utensils

wooden spoon, pot (small), ovenproof pan, cutting board, knife

Nutrition per serving

Cal258
Fat11 g
Protein1 g
Carb38 g

  • Step 1/5

    To make the tarte Tatin, first boil the sugar in a small pan over a medium heat until it has melted and turned a golden brown color. Remove from the heat and stir in the butter and vanilla seeds.
    • 60 g sugar
    • 50 g butter
    • ½ vanilla bean
    • wooden spoon
    • pot (small)

    To make the tarte Tatin, first boil the sugar in a small pan over a medium heat until it has melted and turned a golden brown color. Remove from the heat and stir in the butter and vanilla seeds.

  • Step 2/5

    Pour the caramel mixture into an ovenproof pan.
    • ovenproof pan

    Pour the caramel mixture into an ovenproof pan.

  • Step 3/5

    Preheat the oven to 180°C/355°F. Peel and core the apple and cut into medium-thick slices. Arrange in a circle on the caramel.
    • 1 apple
    • cutting board
    • knife

    Preheat the oven to 180°C/355°F. Peel and core the apple and cut into medium-thick slices. Arrange in a circle on the caramel.

  • Step 4/5

    Cut a circular piece in the size of the pan out of the puff pastry. Pierce the surface of the pastry several times with a sharp knife. Place the pastry over the apples and press down lightly.
    • 50 g puff pastry sheets

    Cut a circular piece in the size of the pan out of the puff pastry. Pierce the surface of the pastry several times with a sharp knife. Place the pastry over the apples and press down lightly.

  • Step 5/5

    Place the pan in the oven for approx. 20–23 min. until the puff pastry is golden brown and crispy and the caramel is bubbling. Remove from the oven, leave to cool slightly and flip the tart, pastry side down, onto a plate. Enjoy the tarte Tatin with ice cream!

    Place the pan in the oven for approx. 20–23 min. until the puff pastry is golden brown and crispy and the caramel is bubbling. Remove from the oven, leave to cool slightly and flip the tart, pastry side down, onto a plate. Enjoy the tarte Tatin with ice cream!

  • Enjoy your meal!

    Easy foolproof tarte Tatin
FAQ

Tarte Tatin is pronounced as follows: “Tart Ta-tæn”, with the “n” at the end only slightly indicated.

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