Ingredients
- 6 to 8 apples (preferably firm and slightly acidic – e.g. granny smith or golden delicious)
- 120 g of sugar
- 80 g butter
- 1 teaspoon vanilla sugar (optional)
- pinch of cinnamon (optional)
- 1 package of puff pastry
- a little butter for the mold
Preparation
Peel, core, and cut apples into halves or quarters, depending on size. Lightly butter a baking dish (or ovenproof pan).
In a heavy-bottomed saucepan, heat the sugar over medium heat until it melts and turns into a light golden caramel. When the caramel turns amber, add the butter and stir until it is completely combined with the sugar. If desired, add vanilla sugar and a pinch of cinnamon.
The caramel is immediately poured into the prepared mold, and the apples are densely arranged over it, rounded side down, as they will be visible on top after turning. The mold is then placed on the stove and the apples are briefly cooked in the caramel, for about ten minutes, until they soften slightly and release their juice.
The puff pastry is rolled out into a circle slightly larger than the tin and carefully placed over the apples, the edges being slightly tucked in. The pastry is pricked in several places with a fork to allow steam to escape during baking.
Bake the cake in an oven preheated to 180 degrees for about 30 to 35 minutes, until the dough is golden brown. After baking, let the cake stand for five to ten minutes, then carefully invert it onto a serving plate, so that the apples come to the top.
Tarte Tatin is served warm or lukewarm, most often with a scoop of vanilla ice cream or a little whipped cream.
Bonus video:
