Friday, February 6, 2009

Tart Tatin

A couple of years ago I tried to make this cake and it was a disaster. I don't understand what possible went wrong, since the process is pretty easy, but it was like that. This time around I didn't have much time so I chose frozen puff pastry, but you can also use pie dough.

Anyway, here I present you this tart. I is a light, fruity and nice dessert for a family reunion.

Tart Tatin
For a 22 cm cake pan
8 servings

  • 1 kg. apples
  • 150 gr. butter
  • 125 gr. caster sugar
  • 1 frozen sheet puff pastry or a pie crust recipe
  1. Defrost puff pastry in the fridge. Roll it and put it on a parchment paper, cover and reserve in the fridge.
  2. Combine butter and sugar in the cake pan you are going to use and put it directly on the stove until you have a golden caramel.
  3. Meanwhile, peel and core the apples. Cut each apple in four pieces.
  4. When you have your caramel, arrange apple pieces tightly in the pan over the caramel with the convex side face-down and let simer over low heat for 30 minutes more or less.
  5. Put the puff pastry sheet on the apples. Tuck well the sides in the pan, as though you wanted to make your bed. Pinch it several times with a fork.
  6. Pre - heat oven at 200ºC . Bake for 35 - 40 min., until the dough is nice and golden.
  7. Let it rest in the pan for a couple of minutes. Reverse it on a cake plate and serve warm.