Tarte tatin
The most iconic French dessert is best served with a generous scoop of vanilla ice cream.
Tarte tatin
The most iconic French dessert is best served with a generous scoop of vanilla ice cream.
Tools
Ingredients
500 g all-purpose flour
650 g butter, cold and cubed
210 g caster sugar
1 tsp salt
200 ml water, ice cold
500 g butter
8 apple
150 ml maple syrup
80 ml calvados
Step by step
Add the flour, 100 g butter, sugar, 10 g salt and water to the bowl of a stand mixer fitted with the Dough Hook. Mix on speed 2 until a smooth dough forms.
Shape the dough and 500 g butter into a rectangle. Place the butter on top of the dough. Fold the dough in three and roll out. Repeat the folding and rolling 7 more times. Refrigerate the dough for at least 2 hours.
Peel the apples and cut them in half. Use a melon scoop to remove the cores. Place the apples in a cast-iron skillet. Pour over the maple syrup and calvados. Cover with tin foil and bake for 1h15 on 120°C. Take out the apples and let them cool on a plate.
Place the cast iron skillet over medium heat and sprinkle 1/3 of the remaining sugar in. Let the sugar melt and cover with another layer. Continue until all sugar has melted. Do not stir.
Add in the 50 g remaining butter and stir vigorously until a smooth caramel has formed. Place the apples on top of the caramel.
Roll out the puff pastry into a circle that covers the cast-iron skillet and drape over the apples.
Bake the tarte tatin 25 minutes on 215°C. Let rest for 5 minutes before carefully turning over the tarte tatin onto a serving plate.
Tip: Sprinkle with coarse sea salt before serving.
