French Apple Tart (Tarte Tatin)
Looking for an easy sexy dessert to finish a meal with panache? This recipe is for you.
Ingredients
- 1 sheet of puff pastry (pasta de hojaldre) thawed
- 5 granny smith apples, peeled, cored, and cut into quarters
- 1/2 cup of granulated sugar
- 1/2 cup of salted butter
- 1 sprinkle of powdered cinnamon (optional)
- Vanilla ice cream for serving
Directions
- Roll out the pastry and trace a circle with a 9 inch pan. Cut out the circle and prick with a fork a few times before setting aside. The excess can always be used in other recipes.
- Preheat oven to 350 degrees farenheit or 190 celcius.
- Melt the butter and the sugar in a 9 inch oven-friendly frying pan* until the color is a light golden caramel. This should take about 5 minutes.
- Stir in the apples, coat with the caramel, and cook for about 10 more minutes until the color reaches a dark glossy amber. Sprinkle with cinnamon if desired and remove from heat.
- Place puff pastry circle, smooth side up, on top of apples and tuck the edges all around.
- Bake in heated oven for about 35 minutes or until the pastry is puffed and golden. Take out and wait about 10 minutes before inverting onto a plate.
- Cut into nice warm wedges to serve with a dollop of ice cream.
*If you don’t have the frying pan, you can always transfer the cooked apples into a 9 inch baking pan and continue the recipe.