RCP: Tarte Tatin - for Celia!

Here a recipy for celia!

Note: I make my Tarte Tatin in saucepan/sauteuse 8-inch/20cm .Take care that the caramel won´t be to dark, as it would taste bitter. Therefore in contrast to classic Tarte Tatin-recipes, I make a golden caramel in shorter time around 5min. and not the classic terracota caramel with around 10min. Add a dash Calvados to the apples before you add the puff pastry. Serve this Tarte Tatin with ice-cream

Ingredients (serves 2):
3 apples
1 puff pastry
50g sugar
50g butter
dash Calvados

Preparation

Martin, YUUUMM!! Thank you !!

Having had a look at your instructions, I think I can see where I've been going wrong. Up until recently, I didn't have a pan that I could put straight in the oven, so I've been trying to make the caramel first in a pan, and then pour it into a dish and then put the apples in. Obviously what I need to be doing is cooking the apples IN the sugar until it caramelises, then baking.

Thank you again, especially for the slide show - it will help a lot !

Cheers, Celia

De nada!

BTW Celia, if my memories are correct, it also helps to put the finished Tarte Tatin from the ofen to the top of the stove to cook for 1min., so it
helps to turn it out onto a plate. (photo not included in the slideshow!)

Martin, YUUUMM!! Thank you !!

Having had a look at your instructions, I think I can see where I've been going wrong. Up until recently, I didn't have a pan that I could put straight in the oven, so I've been trying to make the caramel first in a pan, and then pour it into a dish and then put the apples in. Obviously what I need to be doing is cooking the apples IN the sugar until it caramelises, then baking.

Thank you again, especially for the slide show - it will help a lot !

Cheers, Celia

Yes, you must cook the whole Tarte Tatin in one ofen-proven pan.

Finally, it also helps to put the apple slices in circle in the pan. My version is not a textbook arrangement.

Martin, here's a pic of my effort tonight ! A bit messy, but I'm pretty happy - it's the first one I've made that's turned out of the pan without losing all the apples ! We caramelised the top a bit more with a blowtorch. One good thing about your recipe (apart from the fact it's delicious ) is that it was small and manageable - often recipes for TT call for 7 or 8 apples, and you end up with a huge dessert. Yours is just the right size. My husband has just announced that he's eating the rest of the tarte for dinner tonight. Vielen Dank !

tarte tatin.jpg

Looks so delicious!