Tarte Tatin

Name: Tarte Tatin
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8 servings
Cuisine: french
Ingredients: 800 g apples about 5 small ones; 300 g Pâte brisée; q.s. butter; 160 g sugar (for the caramel); 70 g butter (for the caramel); 2 spoons water (for the caramel)

4.8

A typical dessert of French cuisine, like many good desserts, it originated from a mistake. It takes its name from the cook who made it. She simply forgot to put the base for the apple pie on the bottom, so she decided to put it on top instead

Yield: 8 servings / 1 25 cm cake

Total time: 1 h 25 min

Preparation time: 20 min

Waiting time: 20 min

Cooking time: 45 min

Difficulty:

Cost:

Tools: Oven, Pot, Cake pan

Weight per serving: 170 g

Energy: 335 Kcal

Carbohydrates: 46 g

Fats: 16 g

Proteins: 3 g

Tennis: 40 min

Allergens: Milk, Gluten

Diet: Vegetarian, Low-calorie

Pairing: Prosecco

Occasion: Sunday lunch

Ingredients

Portions for 8 servings

Apples (about 5 small ones)

800 g

Pâte brisée

300 g

Butter

q.s.

For the caramel

Sugar

160 g

Butter

70 g

Water

2 spoons

Method

It takes steps in 1 h 25 min

Peel the apples and cut them into quarters, then set them aside

Prepare the caramel by putting the sugar and water in a saucepan over medium-high heat until the sugar is completely dissolved and browned

Turn off the heat and add the butter, stirring vigorously until fully incorporated

Pour the caramel into a lightly buttered cake tin

Arrange the apples symmetrically on the bottom of the cake tin with the skin side down

Cover the apples with the puff pastry, trying to tuck it in with the help of a spoon

Bake at 180 degrees Celsius for 30 minutes in a static oven, then continue baking for another 15 minutes at the same temperature in convection mode

Cost

It's a very cheap cake, each serving is definitely under one euro in cost

Health

There's a bit of butter and sugar, but how can you do without them in a cake? The rest is just apples, so it's also great as a breakfast cake every day

Author Editorial staff - Luca M.

4.8

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Tarte Tatin