Ingredients:
- 8-inch (20 cm) oven-safe, high-quality Teflon pan
- 3 Granny Smith apples
- 25 grams butter
- 3 tablespoons sugar
- 3 tablespoons water
- Pinch of cinnamon
- Butter-based puff pastry (can be substituted with non-dairy puff pastry)
Tarte tatin
(Video: Yaron Brener)
Instructions:
- Make the Caramel: In the Teflon pan, heat the sugar and water over medium heat until they turn golden. Carefully remove from heat and let cool until the caramel hardens (use caution, as the caramel will be very hot—do not taste it at this stage).
- Prepare the Apples: Peel the apples and slice them into thin wedges. Arrange the apple slices in a fan shape on top of the caramel layer in the pan.
- Add Sugar and Butter: Sprinkle additional sugar and cinnamon over the apples, and dot with small pieces of butter.
- Prepare the Pastry: Roll out the puff pastry slightly and cut a 20 cm (8-inch) circle. Poke holes in the dough with a fork, then place it over the apples, tucking the edges inward to enclose the apples.
- Bake: Preheat the oven to 170°C (340°F). Place the pan in the oven and bake for about 40 minutes, or until the pastry is golden.
- Finish and Serve: Let the tart rest for 5 to 10 minutes, then carefully invert it onto a plate so that the apples are on top. Serve warm, ideally with a scoop of your favorite ice cream.
Get the Ynetnews app on your smartphone: