Tarte tatin
Ingredients
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Utensils
wooden spoon, pot (small), ovenproof pan, cutting board, knife
Nutrition per serving
Step 1/5
- 60 g sugar
- 50 g butter
- ½ vanilla bean
- wooden spoon
- pot (small)
Cook sugar in small saucepan over medium heat until it dissolves and turns golden brown. Remove from heat and stir in butter and vanilla bean seeds.
Step 2/5
- ovenproof pan
Pour into ovenproof pan.
Step 3/5
- 1 apple
- cutting board
- knife
Preheat oven to 180°C/360°F. Peel, core, and cut apple into medium-thick slices. Arrange in concentric circles over caramel.
Step 4/5
- 50 g puff pastry sheets
Cut out a circle of puff pastry large enough to cover apples. Score circle all over with the tip of a sharp knife. Place pastry over apples, pressing it down gently to cover.
Step 5/5
Transfer pan to oven and bake for approx. 20 - 23 min., or until puff pastry turns golden brown and caramel is bubbling. Turn taste out onto a serving plate and enjoy with a scoop of ice cream of simply on its own!
Enjoy your meal!