Tarte Tatin | French Apple Classic

30 min

Under an hour

Knuspr-Küche

Ingredients

Price per portion:€ 0.92

Ingredients

Select all ingredients

Wheat Flour Type 405 300 g Weizenmehl Type 405

Unsalted butter 225 g Butter ungesalzen (125 g für den Teig, 100 g für die Füllung)

Water 100 ml Wasser still

Salt PL 1 Prise Salz

Braeburn apple 650 g Äpfel Braeburn (ca. 5 Stück)

Ground cinnamon 40g 1 TL Zimt gemahlen

You probably have at home

Refined sugar 150 g Zucker weiß

Preparation method

Dough Preparation

Put flour and a pinch of salt into a bowl. Add 125 g of the soft butter and knead with the water to form a smooth dough. Wrap the dough in cling film and let it rest in the refrigerator for at least 30 minutes.

Apple Preparation

Peel, core, and quarter the apples. Set aside.

Caramelizing & Baking

In an oven-safe pan or dish, melt the remaining 100 g of butter and gradually add the sugar. Stir over medium heat until a golden-brown caramel forms (be careful not to let it get too dark and bitter).

Chef's tip

Traditionally, serve Tarte Tatin with a dollop of crème fraîche or a scoop of vanilla ice cream to perfectly balance the sweetness of the caramel.

Nutritional values

Energy value

2322.12 kJ555 kCal

Fats

32 g

Carbohydrates

65 g

Protein

5 g