← All recipes

Tarte Tatin (a 'reversed' Apple Pie)

Tarte Tatin (a 'reversed' Apple Pie) is built on Puff Pastry, Sugar, Butter, and Apples Peeled Cored Cuted In Halves. Serves 6. Keep it handy for the next time you cook it.

Ingredients

• 300 g
• 200 g
• 100 g
• 2 kg

Method (preview)

1. 1

   For a 26 cm (10.2 in) diameter pie form

2. 2

   Roll out the pastry ( 2 mm, 1/10 in, thick) to a 30 cm (11.

3. 3

   Pre-heat the oven to 220 oC (435 oF).

4. 4

   Spread the sugar over the paper, shaking it evenly over the surface, place in the middle of the oven and bake for some 8 minutes to caramelize the sugar.

5. 5

   Keep care!!

6. 6

   Caramelize to light golden brown!!

7. 7

   Then add the butter, let it melt, tttooto and leave to cool a little. (You can try without baking parchment: it's difficult to unmold!!)

8. 8

   Place the halved apples vertically side by side (i.e. they MUST be higher than the rim of the tin!).

9. 9

   Bake for some 25 minutes (at the same temperature), tttooto.

10. 10

    Let cool 5 minutes on a rack, then turn over and unmold the 'tarte tatin' on a plate, remove the baking parchment.

11. 11

    The 'tarte tatin' look now like an apple pie:-)