Tarte Tatin - Classic Upside-Down Apple Tart with Caramel
A Tarte Tatin is the crowning glory of French baking and a must for anyone who loves apples. This French classic features apples stewed in golden caramel, hidden under a crispy blanket of homemade shortcrust pastry. As a little cat with a penchant for fine patisserie, I can tell you: the moment the tart is carefully flipped onto a plate after baking is simply magical! Although this dessert looks very elegant, it is actually quite easy to make at home. We skip store-bought dough entirely and instead conjure up a buttery, crumbly base by hand. Fresh, tart apples harmonize perfectly with the sweet caramel note. With my step-by-step guide, you are guaranteed to succeed with this delicious upside-down apple tart. Grab your apron, today we are baking a piece of French joie de vivre that tastes unbeatable straight from the oven. An absolute favorite for cozy afternoons!
Ingredients
Preparation
For the shortcrust pastry, quickly knead the flour (125 g), part of the butter (100 g) (approx. 60g) in small cubes, the salt (1 pinch) and the cold water (30 ml) into a smooth dough, wrap in foil and chill for 30 minutes.
Melt the remaining butter (100 g) (40g) in an ovenproof pan or mold and distribute the sugar (75 g) evenly over it until a golden-brown caramel forms.
Peel the apples (2), remove the core, quarter them and place them in a circular pattern on top of the caramel in the pan.
Roll out the chilled dough (125 g) and place it as a lid over the apples (2), tucking the edges in slightly.
Bake the tart at 180 degrees (top/bottom heat) for about 25 minutes until golden brown.
After baking, let it rest briefly and then carefully flip onto a plate so that the caramel (75 g) beautifully coats the apples (2) – meow, a true delight!
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