Hi guys!

What’s your favorite dessert at any restaurant? Don’t think! Just say the first thing that comes to mind. Mine: Tarte Tatin. Always have and always will be 😉

Unfortunately lots of restaurants don’t serve this all time favorite of mine anymore. Boohoo. Okay I’ll admit it. I don’t mind a yummy Creme Brulee or Dame Blanche. But I do miss that Tarte Tatin.

Don’t you worry my friends, from now on you’ll just make your very own Tarte Tatin! Woohoo!

It’s actually very easy (if you don’t start to panic over that caramel like I did…) and sooooo delicious. A scoop of vanilla ice cream would totally kill it, but the Tarte Tatin can work its magic on its own 😉

I’ve been using Marlene apples for this Tarte Tatin. They originate from the Alpes and they look like they came straight out of the Snow White movie. Huh? Yes, they are soooo red and shiny! But not poison inside. I promise. These Marlenes are perfect for baking because they keep their texture. Some apples may become applesauce when heated but these pretty ladies won’t let you down!

What we need for 1 Tarte Tatin (26 cm diameter):

• 1 roll of puff patry
• 2 apples (I used Marlene apples)
• 250 g butter
• 340 g caster sugar
• a little cinnamon
• round baking pan, 26 cm diameter
• Egg wash
• apple cutter
• casserole
• saucepan

How to:

1. Melt half of the butter (125 g) in the saucepan on a medium high stove
2. Once melted, add half of the sugar (170 g) Important: do not stir! You can gently move the saucepan around to prevent burning
3. Once the butter-sugar mixture becomes brown, it’s ready
4. Poor the caramel into the baking pan
5. Melt the other half of butter in the casserole
6. Cut the apples. You can skin them if you want but I didn’t so the rose form would be more visible
7. Preheat the oven at 180°C
8. Add the other half of the sugar to the melted butter
9. Wait for it to become caramel and remove from the stove
10. Add the apples and stir around so the apples are covered in caramel
11. Place the apples on top of the caramel in the baking pan
12. Cover with the puff pastry (you can use the excess puff pastry to make mini Tarte Tatins)
13. Bake for about 30 minutes
14. It’s totally normal if you can move the puff pastry around (don’t)
15. Let the Tarte Tatin cool down a bit and let it cool completely in the fridge
16. Serve as is or serve with a scoop of vanilla ice cream

I hope you guys liked this Tarte Tatin. I, for one, am super happy with how he turned out! 😀

P.s. you can make mini Tarte Tatins with the remains ^^

Have a delicious day ❤
xxx Sarah

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