To peel and core the apples...
To peel and core the apples, you ideally need a vegetable peeler, an apple corer and a knife.
Apple tarte Tatin
Good classics are always a joy, and apple tarte Tatin is one of the great classics.
I went for a very generously filled tarte Tatin with 1.5 kg of apples. If you’d prefer a more balanced mix of pastry and apple, use just a kilo.
As for the variety, it’s all a matter of taste. As someone who likes sweet, mild apples, I chose the Gala, but you can go for the tarter Reine des Reinettes, or even the Golden or the Jonagored!! Ask your grower — depending on your taste and the apples of the moment, they’ll advise you best.
The recipe is pared right down. So it’s super easy and quick.
Seasons & months
Preparation
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Step 1
Put the butter and sugar straight into a sponge tin and heat until lightly caramelised.
With a brush, spread a little butter round the sides of the tin so the tart turns out easily.
Heat the oven to 180 °C.
Meanwhile, peel the apples, remove the pips and cores, and cut them in half (if using fewer) or in quarters (if you want to use 1.5 kg).
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Step 2
Meanwhile, peel the apples, remove the pips and cores, and cut them in half (if using fewer) or in quarters (if you want to use 1.5 kg).
Arrange the apples in the tin, rounded side down (especially if using fewer).
-
Step 3
Lay the puff pastry on top.
Bake for 35 to 40 minutes.
Recipe photos
Nutritional values
per serving
Recipe for 1 person
Calories
249
kcal
Protein
0,8
grams
Carbohydrates
43
grams
Fat
7,3
grams
Fibre
5,3
grams
Estimated values, calculated automatically from the ingredients' nutritional data.
Recipe by
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