Tarte Tatin
Serves: 2
Floy Nolan
1 January 1970
Based on User reviews:
49
Spice
53
Sweetness
44
Sourness
38
mins
Prep time (avg)
6
Difficulty
Ingredients:
1 cup
SugarDirections:
1
Watch how to make this recipe
2
Preheat the oven to 425 degrees F
3
Peel and core the apples, then cut them into quarters
4
Spread the butter on the bottom of a 12-inch ovensafe nonstick skillet
5
Mix the sugar, salt and vanilla together to evenly distribute the caviar
6
Sprinkle the sugar mixture evenly over the butter
7
Squeeze over the lemon juice
8
Place the apple quarters cut-side up on top
9
Remember, the bottom will become the top so make it look pretty
10
Put the pan over medium heat and cook until the sugar melts, caramelizes and begins to thicken
11
The apples will release their juices during this process, so it could take 10 to 15 minutes
12
If the juices start getting too dark, lower the heat a little
13
While the apples are cooking, take the puff pastry out of the fridge
14
Use a knife to cut a circle just big enough to fit over the top of the apples in the skillet
15
Keep chilled
16
When the sugar has caramelized, place the pastry circle over the apples, gently tucking in the sides
17
Transfer to the oven and bake until the pastry is risen and golden brown, 15 to 20 minutes
18
Let rest 10 to 15 minutes
19
Carefully turn the tarte tatin out onto a serving plate
20
Serve with whipped cream