Tarte Tatin (for 4 persons)

Name: Tarte Tatin (for 4 persons)
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 50 g Sugar; 1 TABLESPOON Butter; 2 discs deep-frozen puff pastry (à approx. 112.5 g); 2 (approx. 300 g) medium-sized apple; 1 TABLESPOON ground pistachio kernels; 7-10 Tbsp Aluminium foil

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

50 g Sugar
1 TABLESPOON Butter
2 discs deep-frozen puff pastry (à approx. 112.5 g)
2 (approx. 300 g) medium-sized apple
1 TABLESPOON ground pistachio kernels
7-10 Tbsp Aluminium foil

Directions

1
Caramelise the sugar in a coated pan (approx. 20 cm Ø) gradually until light. Let it cool down and spread butter as flakes on top. As a precaution, wrap the pan handle tightly with a double layer of aluminium foil.
2
Place the puff pastry slices next to each other and defrost. Peel and quarter apples and remove the core. Place the apple quarters on the caramel in a fan shape. Lay the puff pastry slices side by side, slightly overlapping lengthwise.
3
Press on the middle seam and cut the plates to the size of the pan. Cover the apples completely. (Use the rest of the puff pastry for other purposes.) Bake in the preheated oven (electric oven: 225 ° C/ gas: level 4) for approx. 35 minutes on the bottom shelf.
4
Take out and carefully fall over. (Loosen any apple slices still sticking in the pan and put them on the tart immediately). Quarter the tarte, arrange on plates and sprinkle with pistachios. Whipped cream tastes good with it.