A classic tarte Tatin with melting apples, caramelized in butter and sugar, inverted to reveal a glossy, amber surface. Served warm, it offers the perfect contrast between candied fruit and crisp pastry.
Ingredients
- 1.1 kg Reine des Reinettes or Golden apples
- 150 g Granulated sugar
- 80 g Unsalted butter
- 1 piece All-butter pie dough
- 1 tbsp Lemon juice
- 1 pinch Fine salt
Method
- Peel the apples, cut them into quarters, and toss lightly with lemon juice to prevent them from browning during preparation.
- Melt the sugar in an ovenproof skillet or pan over medium heat, without stirring too much, until you have a fluid, amber caramel.
- Off the heat, add the butter and salt, then mix gently until the caramel is smooth, glossy, and fragrant.
- Arrange the apple quarters tightly in the caramel, rounded side down, then return to low heat until they begin to soften and release a syrupy juice.
- Let cool for a few moments, then cover the apples with the pie dough, tucking the edges inside the pan like a lid.
- Prick the dough lightly, then bake until golden brown, dry to the touch, and the caramel is bubbling around the edges.
- Let the tart rest out of the oven until the caramel stops bubbling but remains pliable.
- Place a serving dish over the pan and flip with a swift motion; wait a moment before lifting the pan to let the apples release cleanly.
- Serve warm, when the apples are glossy and melting and the pastry still retains its crunch.
Nutrition
Per serving
- Energy
- 533 kcal
- Protein
- 2.63 g
- Carbohydrate
- 86.96 g
- Fat
- 21.76 g
- Fibre
- 7.11 g
- Calcium
- 12.95 mg
- Iron
- 0.21 mg
- Magnesium
- 10.8 mg
