Tarte Tatin (for 8 people)

Name: Tarte Tatin (for 8 people)
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 100 g Sugar; 2 TABLESPOONS Butter; 1 pack (450 g = 4 discs 12x22 cm) frozen puff pastry; 4 medium sized apples (approx. 150 g each); 2 TABLESPOONS ground pistachio kernels; 7-10 Tbsp Aluminium foil

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

100 g Sugar
2 TABLESPOONS Butter
1 pack (450 g = 4 discs 12x22 cm) frozen puff pastry
4 medium sized apples (approx. 150 g each)
2 TABLESPOONS ground pistachio kernels
7-10 Tbsp Aluminium foil

Directions

1
Lightly caramelise 50 g of sugar in two coated pans (approx. 20 cm Ø) one after the other. Let them cool down. Spread 1 tablespoon of butter in flakes on each. As a precaution, wrap the pan handles tightly with a double layer of aluminium foil.
2
In the meantime, place the puff pastry slices next to each other and let them thaw. Peel and quarter the apples and remove the core. Cut apple quarters into approx. 1 cm thick slices. Place half of each slice fan-shaped on the caramel.
3
Place 2 puff pastry slices next to each other, slightly overlapping lengthwise. Press on the middle seam and cut the slices according to the size of the pan. Cover apples completely with dough.
4
Bake in the preheated oven (electric oven: 225 ° C/ gas: level 4) for approx. 35 minutes on the bottom shelf. Remove and carefully turn out onto a plate. (Loosen any apple slices that are still sticking in the pan and place them on the tart immediately). Cut the tartes into quarters, arrange on plates and sprinkle with pistachios.
5
Semi-stiff whipped cream tastes good with it.