Apple Tarte Tatin

Ingredients

• 6 medium apples (e.g., Braeburn or Gala)
• 150g sugar
• 100g unsalted butter
• 1 Rolle fresh puff pastry (approx. 250-300g)
• 1 Teelöffel vanilla extract
• 1 Prise salt
• 1 Esslöffel lemon juice

Instructions

1. Peel, core, and quarter the apples. Drizzle with lemon juice to prevent browning.
2. In an oven-safe skillet (approx. 24 cm diameter) or tart pan, melt the sugar over medium heat until it caramelizes to a golden brown.
3. Add the butter and vanilla extract to the caramel and stir carefully until the butter is melted. Add a pinch of salt.
4. Arrange the apple quarters tightly in the pan or mold, cut sides facing up. Remove the pan from the heat.
5. Roll out the puff pastry slightly larger than the pan and place it over the apples, tucking the edges down into the pan.
6. Bake in the preheated oven at 180°C (350°F) for about 30-35 minutes, until the puff pastry is golden brown and crispy.
7. Remove the tart from the oven and let it cool for 5-10 minutes.
8. Place a large plate over the pan and carefully invert the tart. If necessary, spoon any caramel remaining in the pan over the tart. Serve warm.

Nutrition