Apple Tarte Tatin – A pie-a Dessert from the pan

OK, by now You probably realized that I have a puff pastry craze have 😉 . Ever since they were children. I just love that buttery taste and fluffy consistency. Very handy so that you can buy so delicious specimens in the supermarket. My Apple Tarte Tatin sheets of dough and with him the French cake is even faster.

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My favorite Tarte Tatin I make with Apples, especially in autumn. Because the autumn harvest time and Apple's time, and I love the juicy, crisp, sweet/sour Apples. The tastiest way is to eat an Apple for me, by the way, fresh from the tree 😉 pilfered , during an extended autumn walk felt "infinite" fruit meadows in the Region, my parents-in-law.

"One Apple a day keeps the docotor away" (English proverb)

MY APPLE TARTE TATIN – A QUICK ALTERNATIVE TO APPLE PIE

Also Apple pie, all kinds of Apple-Desserts, and especially the caramelized Apples, I can't get enough. My Apple Tarte Tatin, it is often for a coffee, instead of a classic Apple pie. Because it's incredibly fast and easy, and if the Apples are caramelized, hmmm, so delicious. But even if You guests expect my Apple Tarte Tatin is a quickly made and delicious Dessert. Because, imagine, You only need to caramelize the sugar in a pan, add Apple slice spread puff pastry over it and then it goes in the oven. Finished.

EACH RECIPE HAS AN ORIGIN, SO ALSO MY APPLE TARTE TATIN

The Tarte Tatin was invented, like so many delicious cakes and Desserts of the French. According to history, over 100 years ago by a mishap of two catering sisters named Tatin. Emerged in the preparatory hustle and bustle of a big society, which took place in your Restaurant. How exactly that happens is that the cake is upside down, it was baked, not aware of exactly, or there are several versions. Is that this mishap the world has brought an insanely delicious cake-Dessert.

FOR MY SIMPLE AND QUICK VERSION, I USE PUFF PASTRY FROM THE REFRIGERATED SECTION

I prepared my Apple Tatin to Tarte, however, in contrast to the Original, neither in a baking dish with shortcrust pastry. I'll make you the simplicity 😉 half in the pan, as do some of the top chefs – also with puff pastry . As the variety of Apple I use for the Tarte Tatin usually a firmer variety of Apple, namely, the sort of "Boskop". Instead of Apples, but You can also, for example, pears, peaches, grapes or halved Plums or other fruit varieties to try. Personally, I'm almost always with Apples 😉 .

If You have more of the fancy French cake-Dessert you get, then try also my delicious Plum Clafoutis, which You can use Plums but also other fruits to prepare.

If You crumble like, as I do, then try out one of my simple sprinkles of ground-to-cake with Apple.

My quickly-made, creamy vanilla ice cream without an ice cream maker with only 3 ingredients it tastes very yummy to the warm Apple Tarte-Tatin.