Tarte tatin – the best dessert of the autumn
Tarte tatin is perhaps one of the world’s most classic apple cakes and it’s also relatively easy to make! A tip here is to use a firm apple to minimise the risk of the apples falling apart when you flip the cake. Enough for about 8-10 servings
Tarte (Puff pastry)
- 200 g Wheat flour
- 100 g Sugar
- 100 ml Water
- 200 g Butter
Mix the flour, sugar and water to a sticky dough.
Mix in the butter to about 80% (you don’t need to work the butter into the dough so thoroughly, this is done in the next step.
Roll out the dough on a floured work surface. Fold in the sides towards the middle, roll out with your rolling pin. Repeat the procedure about 4 times.
Make sure the dough is rolled out to a larger size than the pan you intend to use for your tarte tatin.
Cut out a round of dough, using a pot lid or plate to get neat edges!
Place the dough on a baking sheet and chill for at least 30 minutes.
Apples and caramel
- 4-5 Apples, here it is best with firm apples such as Ingrid Marie, Katja or Aroma (or equivalent -soft apples fall apart easily and then it is difficult to turn the cake)
- 100 ml Sugar
- 50 g Butter
Core the apples. Slice the apples into slices about 5 mm thick.
Melt the sugar in a frying pan. Allow the sugar to caramelise, then add the butter. Stir until the caramel is smooth and cooled. Arrange the apple slices neatly in the caramel.
Prick the dough with a fork. Cover the apple slices with the dough.
Press the edges to close tightly. Bake in the oven at 180°C for 20 minutes.
Take your tarte tatin out of the oven and let it cool for at least an hour.
Heat the tart in the pan gently on the stove.
Turn over, using a plate to flip – Serve! Of course, vanilla ice cream, custard or whipped cream with a spoonful of Crème Fraîche – or why not all three?!