Incroyable mais vrai, je ne m’étais jamais lancée dans la réalisation d’une Tarte Tatin 😉

It's done ! And I share with you my recipe, which I hope will take you back to childhood with each bite of these gourmet and caramelized apples. To add even more delicacy, accompany your Tarte Tatin with a whipped cream with Salted Butter Caramel.

For 6 servings:

.5 little apples

. puff pastry ( You will find the Quick and Easy Puff Pastry Recipe HERE )

. Liquid caramel: 200g sugar, 225g lukewarm water

. caramel beurre salé (La Recette est ICI ). Vous n’aurez besoin que de la moitié de votre pot de caramel. Le reste peut être dégusté à la petite cuillère 🙂

.150g whipping cream

.15g icing sugar (optional)

Preparing your Tarte Tatin: 

1/ The day before: preparation of the liquid caramel, the caramelized apples, the puff pastry (possibility of making puff pastry a day before) and salted butter caramel (you can make it a few days before and keep it in the fridge).

. Liquid caramel: make a dry caramel by putting the sugar in a saucepan. When the sugar has disappeared and your caramel is a nice shade, deglaze with lukewarm water. Take it easy, as the chemical reaction between these two liquids is "big bubbles". Continue to mix with a silicone whisk until the caramel pieces are completely dissolved. Turn off the heat and set aside.

.For the apples: peel them and, if possible, use an apple corer to remove the core. Then cut into 4 wedges. Arrange them in a dish and cover them with liquid caramel. Close your dish tightly with aluminum foil. Head to the hot oven at 356F′ for 45 minutes-one hour.

Your apples should be mellow and well coloured. Leave them overnight in the dish (keeping the aluminum foil on top), in the refrigerator.

. For the puff pastry: make your dough then roll it out. Make a 22cm circle and leave to rest for one hour in the refrigerator before cooking. Bake your dough in a hot oven at 320F for 20 minutes. Take it out of the oven and raise the temperature to 410F. When the oven has reached the temperature of 410F sprinkle your pie with icing sugar and bake for 5 minutes to obtain a nice caramelization. Set aside.

. For the salted butter caramel: I invite you to follow THIS RECIPE.

Photo de Angele J sur Pexels.com

2/ D-Day: preparation of the whipped cream with salted butter caramel and assembly of your tart

. Sortir les pommes du réfrigérateur et les égoutter sur une grille. Gardez le surplus de caramel liquide pour une prochaine recette 😉

. For the cream: pour the cream into the tank of your food processor and chill for at least 15 minutes (you can put your tank with the cream in the freezer to save time).

Beat the cream with a mixer, speed fast, and gradually add the salted butter caramel. If the cream is not sweet enough for your taste, add 15 g of icing sugar.

. Ready for assembly: on your puff pastry, place the apples. Accompany your tarte with a small pot of whipped cream with salted butter caramel and enjoy!

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Pour toujours avoir la recette de la Tarte Tatin sous la main, épinglez-la sur vos tableaux Pinterest 😉