Tarte Tatin is one of my favorite desserts. The sumptuous combination of tart apples, sweet caramel och crispy pastry is great after a dinner in the autumn.
I used Golden Delicious apples for my Tarte Tatin since they are the type of apples typically used. Either way, use firm dessert apples and not cooking apples since you want the apples to keep their shape and not disintegrate too much.
Ingredients for the tarte tatin:
1 kilo apples (preferably Golden Delicious)
1 tbsp vanilla sugar
1 tsp pectin powder
100 g unsalted butter
200 ml caster sugar
All butter puff pastry, rolled out to a 32 cm disc.
Vanilla ice cream for serving
Preparing the tarte tatin:
Peel and core the apples, then cut them into 2 mm slices. Mix the vanilla sugar and pectin powder and then mix together with the apples. The pectin binds the juice from the apples during the baking so the tarte doesn’t end up too sticky.
Melt the butter in a cast iron frying pan (about 22 cm in diameter) over medium heat. Poor over the sugar and let it melt to a brownish caramel.
Distribute the apple slices in the pan in a circular fashion. Press them down a bit to make the tarte even. Cover with a lid and let the apples stew for 10 minutes, remove the lid and cook for about another 10 minutes. Take the pan off the heat and let the apples cool to room temperature.
Put the pastry over the pan and press it down over the apples. Clean up the edges with a paring knife. Pierce the pastry with a fork all over.
Put the pan in the fridge for 30 minutes. Turn on the oven, 225 C.
Put the pan in the middle of the oven for 15 minutes. Lower the heat to 175 C and bake for another 20 minutes until the pastry is nice and golden.
Take the pan out of the oven and let it cool for 10 minutes.
Flip the tarte upside-down on a serving plate and serve.
