Skip to main content

Easy Tarte Tatin

Today I set a goal for myself. Write my thesis. I had this goal in my mind all night long...Then I woke up and I was so tired because I didn't sleep but plan my day. So now that I should be reading and writing about serious topics, like economy, politics and international relations... I feel like diving myself into blogs! Of course... But to make this time just a bit more effective, I thought I might as well post about this amazingly heavenly apple tarte. It is so much better than apple pie! And I do love apple pie :P

So...This dessert is so easy and quick to make it's ridiculous! I've kept this recipe under my sleeve as a go-to dessert that will please and even impress anyone. Now, I don't usually work with pre-made stuffs like flour, cookie, brownie mixes but I do like the pre-made puff-pastry. Making puff-pastry is just kind of a pain-in-the-butt so when it's not about making something that the pastry is prominent in like croissants then I tend to use the pre-made kind. For instance, in this Tarte Tatin. I've read several recipes of this Tarte but I am so satisfied with my own that I don't even bother trying them out. A few years ago my Mom introduced me to this lovely, flaky, caramell-y apple dish and we've been making it ever since! 

Easy Tarte Tatin
using a 25cm pan (9.8 inches)

100 gram butter (almost 1/2 cup)
4 medium apples
130 gram brown sugar (1 cup)
2 teaspoons vanilla extract
2 teaspoons cinnamon
250 gram pre-made puff-pastry (8-9 oz)
1 slightly beaten egg

Peel and core the apples and then slice them (I like to thinly slice them but some like it bigger, so you choose the size).

Preheat your oven to 180C (356F).
Take a pan and melt the butter in it. Add in the sugar and vanilla. Stir it until the sugar is melted and then add in the apple slices. Cook for 10 minutes. When the apples are tender sprinkle it with cinnamon.

Turn the heat off and roll the pre-made puff-pastry out. Cover the pan with the pastry.

Just like this. Then cut the extra part of the pastry with a knife and place it evenly on the pan.

Well, I tried to place it evenly... Spread the beaten egg on top of the pastry. Now it's baking time! Put it in the oven for 15 to 18 minutes. 

Choose a plate or a tray, whichever you'd like to put the tarte on and place it on the pan facing the pastry.

And this is when the trick comes. It's better if you have a helper but you can do it alone, too. Grab both sides, so I grabbed this wooden board here and the glass plate and quickly flipped it, so the glass plate was standing on the table and the pan was up.

And now lift the pan so the tarte can come out :) And you're done!


Popular posts from this blog

Sajtos Pogácsa - Hungarian Cheese Puffs

Happy news! I have created a new, upgraded website where you can see all my old and new recipes. To see the recipe of the the Hungarian Cheese Puffs, you can simply click on the below link.

Homemade Nutella

I was an exchange student (ah how many times I've said this sentence...) 5 years ago in the US. I'm not gonna talk about how it was (AMAZING) but then and there I gained sisters! Now I have one living in the States and one living in Germany. And next week we are gonna be reunited! I can't wait, I am so excited! So this week I am going to Germany and was thinking what I should bring. Because basically Germany has everything that Hungary has, if not more. So what to give what to give? I was thinking really hard when a completely random thing came to my mind. I should make some nutella. She loves nutella. Frankly, who doesn't, right? I love it, too although it's been years since I ate any. I can't really explain why because I always think that if I eat just one spoon, I will gain a 100 pounds immediately. But with this thought, I shouldn't be eating any brownies, cookies...etc.  BUT today I tried my homemade Nutella. OH MY GOD. I wouldn't have though

Brown Butter Walnut Cake with Chocolate-Mocha Ganache

This post is yet again an example of how I procrastinate when it comes to studying or making a presentation. Whichever. This is going to be a lovely tale about a "magnifique" cake.  I got my inspiration to make that brown butter walnut sensation from  Procrastobaker . It is seriously one of the best things I've ever baked. I do not think the photos do justice when I tried to catch how breath-taking the cake is once a bite lands in your mouth... It is crispy on the outside and so juicy in the inside and the chocolate-mocha ganache goes just perfectly well with it. I changed the original recipe a bit, as I worked with walnuts and I added a layer of chocolate cream inside the cake, as well. Also, it is important to add that it is best one day after it was made. While it chilled in the fridge. Oh my... It was such a hit! Definitely going to make it again...and again... :) But I won't keep you on your toes and fill you in with this lovely recipe! Brown Butter W