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Tarte Tatin
Ingredients
Utensils
knife, oven, Pan, 2 cooking spoons, silicone cake mold
Step 1/ 11
- 2 Golden Apples
- knife
Peel, empty, and cut the apples into quarters (or smaller if desired). Bear in mind these will shrink during baking.
Step 2/ 11
- oven
Preheat the oven to 160°C
Step 3/ 11
- 2 cl water
- 56¼ g brown sugar
- Pan
- cooking spoon
In a pan, heat the water and sugar until you get a caramel colouring.
Step 4/ 11
- 23¾ g butter
- cooking spoon
Take the pan off the heat and add the butter little by little, mix in until the butter is fully melted.
Step 5/ 11
- silicone cake mold
Pour the caramel into the cake tray and let cool
Step 6/ 11
Put the apples in tightly, they should exceed the pot size
Step 7/ 11
Cook in oven for 1.5 hours, then remove and allow to cool
Step 8/ 11
Place the puff pastry on top of the apples and press down on the sides to wrap, ensuring apples are covered in caramel.
Step 9/ 11
Increase oven temperature to 170°C and cook for another 35 minutes
Step 10/ 11
Allow tart to cool in fridge for minimum 2 hours
Step 11/ 11
Empty tray upside down onto a plate and serve with plain yoghurt, cream, or vanilla ice cream
Enjoy your meal!
Tags
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