Apple Tarte Tatin
by Tavolino
A classic, foolproof Tarte Tatin with melting caramelized apples and a crispy shortcrust pastry, perfect served warm with vanilla ice cream.
Ingredients
- flour 200 g
- sugar 50 g
- softened butter 100 g
- egg 1
- salt 1 pinch
- cold water 1 tbsp
- apples (Granny Smith, Braeburn, or Honey Crunch) 6
- sugar 120 g
- butter, diced 50 g
Preparation
- 1
Mix 200 g of flour, 100 g of softened butter, 1 egg, 1 pinch of salt, and 1 tbsp of cold water to form a smooth dough.
- 2
Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.
- 3
Peel the 6 apples, remove the cores, and cut them into wedges.
- 4
In a cake pan, pour in 120 g of sugar and 50 g of diced butter.
- 5
Caramelize the mixture over medium heat until it reaches an amber color.
- 6
Arrange the apple wedges tightly over the caramel in the pan.
- 7
Cook the apples over low heat for 15 minutes so they absorb the caramel.
- 8
Preheat your oven to 180°C.
- 9
Roll out the rested dough on a floured work surface to create a disk the size of the pan.
- 10
Cover the apples with the dough, tucking the edges well inside the pan.
- 11
Bake the tart for 30 minutes until the pastry is golden brown.
- 12
Remove the tart from the oven and let it cool for 10 minutes before unmolding.
- 13
Carefully invert the tart onto a serving platter and serve warm.