Tarte Tatin
A classic caramelized apple tart made with fresh ingredients from the Tart category. Try this and other recipes from Spoonsparrow!
Ingredients
- 120 g butter
- 220 g sugar
- 400 g Boskop apples
- 120 g puff pastry (from freezer)
- 250 g sugar
- 25 ml glucose syrup
- 50 g chopped pistachio nuts (for garnish)
Instructions
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1.
Preheat the oven to 220°C. Peel, core and quarter the apples. Melt 70g butter in a pan and add 150g sugar until caramelized. Place apple pieces upright and tightly packed into the hot caramel. For 5 minutes place the pan on the bottom of the oven. Then remove and spread remaining butter and sugar over the apples. Let the puff pastry thaw and roll it slightly larger than the pan. Prick the pastry with a fork several times and cover the apples, leaving some pastry hanging over the edge. Bake the tart in the oven for 20 minutes. Remove from the oven, press down with a plate to cool. Then briefly place the pan back in the oven so the caramel loosens and flip the tart onto a plate. For the sugar strands line the work surface with foil. Boil sugar with 125 ml water, skim foam, clean pot rim with a wet brush. Add glucose syrup and reduce until amber. Immediately set the pot bottom into ice water. Stir the sugar with a metal spoon until it flows thickly from the spoon. Hold the spoon with sugar between thumb and forefinger and gently toss horizontally to create strands. Lay strands over a horizontal ladle, remove and drape around the tart. Sprinkle pistachios on top.
