Tarte Tatin
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 35 mins |
| Total Time | 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g suar
- 1 vanilla pod (s), the pulp it
- 100 ml calvados
- 5 small apples
- 1 packet puff pastry from the refrigerated shelf
- 50 g butter
Print Recipe
Pin Recipe Instructions
- Put the sugar and the vanilla pulp together with the calvados in an ovenproof pan and allow to caramelize until a brownish, good-smelling, viscous liquid has formed (please do not try with your fingers, risk of burns!).
- Peel the apples and cut in half or thirds (depending on the size), remove the core, then add to the pan with the calvados-vanilla-sugar mixture and turn until they start to soften. Spread the apples in the pan so that it is full.
- Now distribute the butter on the apples, place the puff pastry over the contents of the pan and press down on the sides with a spoon. Put the whole thing in the oven preheated according to the package instructions for 25 - 30 minutes (convection).
- Then take the pan out with a pot holder, take a large plate or a dessert plate, place it on the pan and carefully turn the whole thing over. Let cool down briefly and serve with vanilla ice cream or cream.
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