Frans
Tarte Tatin
Keuken van 't Noorden
Ingrediënten
6 p
- 1.2 kg firm apples (Cox, Braeburn, or Granny Smith), peeled, cored, quartered
- 150 g unsalted butter
- 150 g caster sugar
- 1 vanilla pod, split
- 200 g all-butter puff pastry, about 3 mm thick
- Crème fraîche or vanilla ice cream to serve
Bereiding
- Preheat oven to 200°C. In a 24 cm oven-safe frying pan, melt butter over medium heat. Add sugar and vanilla; cook without stirring until deep amber caramel forms, about 10 minutes.
- Arrange apple quarters tightly in the caramel; cook over medium heat for 10-12 minutes until apples begin to soften.
- Roll pastry to a circle slightly larger than the pan. Drape over apples, tucking edges inside the pan all the way around.
- Bake 25-30 minutes until pastry is deep golden and cooked through.
- Rest 5 minutes (no longer - it will stick). Place a serving plate on top; invert quickly and confidently.
- Serve warm with crème fraîche or vanilla ice cream.