Ingredients
-
Prior preparation
3 Pink Lady® apples
-
On the day
60 g sugar
60 g butter
1 disc of puff pastry (ideally 16 cm in diameter and 0.7 cm thick)
Steps
Step 1/2 : Prior preparation
- Peel the apples, cut them into quarters and remove the seeds.
- Place the quarters on a plate and let them dry for 3 days in the refrigerator.
Step 2/2 : On the day
- 1. Mix the butter and sugar in the pan to make caramel.
- Arrange the apple quarters directly on the caramel to fill the pan, then place the puff pastry disc on the apples so as to coat them completely.
- If necessary, fold the excess puff pastry over the sides.
- Then make a hole in the top of the puff pastry to let the steam escape during baking.
- 2. Place the pan on the heat and let the caramel cook until it comes up slightly boiling on the sides.
- Once it reaches a nice brown colour, place the pan in a convection oven for 55 minutes at 190 degrees.
- 3. Once baking is done, let the tart cool down for 10 minutes, then place it between two plates and turn it over.
- Ready to eat, the Tarte Tatin can be served with thick cream or vanilla ice cream for those of you with a sweet tooth!
-
Prior preparation
- 3 Pink Lady® apples
-
On the day
- 60 g sugar
- 60 g butter
- 1 disc of puff pastry (ideally 16 cm in diameter and 0.7 cm thick)
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