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.
Apple Tarte Tatin is A cake Dessert from the pan
INGREDIENTS
YOU WILL NEED AN OVEN-PROOF PAN WITH 26 CM DIAMETER
CA RESULTS. 8 PIECES
- 1 pack of puff pastry, fresh approx. 280 g - from the cooling rack
- 2 Apples (e.g. Boskop) - peeled, cored in approx. 5mm in thickness columns to cut
- 30 g Butter
- 80 g sugar, white
- 1 TSP sugar, white
- Cinnamon to garnish - to taste
INSTRUCTIONS
- As the first heats the oven to 220 degrees top/bottom heat and lay the puff pastry is ready. Tip: most brands, you have to about 10 minutes in front of the Handle from the refrigerator, get.
- Then You grab Your oven-proof pan on Hand, and give the sugar into it.
- Now do You put the stove on medium and start Stirring in the sugar to melt.
- You can be the sugar for so long to meltuntil it is nice light brown/brown is (caramelized) and the beautiful "liquid" is.
- Then You take the pan from the stove and stir IMMEDIATELY , the Butter under, so that both good combines. The Best part is, You find the Butter already weighed and ready.
- Stirring creates a beautiful, nearly homogeneous mass.
- On this You tossing the peeled and columns of cut Apples. You layer test you in a circle a (not overlap) and bestreust to taste everything with cinnamon (I have unfortunately forgotten, that is why it is missing on the photo 😉 ).
- The puff pastry You take in the connection from the baking paper and put him gathered over the Apples. The must not at all be accurate. With a fork, then repeatedly insert and the 1 teaspoon of sugar sprinkle.
- Bake in a preheated oven on the middle rack for approximately 20 minutes until Golden brown.
- After that, the pan with oven gloves/pot holders from the stove and with the help of a flat plate , the tart falls. May still be a couple of Apple carving again right now. The pan You then best out of your reach, because she is insanely hot.
- Now you can have the tart after taste and garnish and is best serve warm. Cream it fits great, and would still melt beautifully 😉 .
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