Tarte Tatin with Crunchy Brosels

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the dough, knead 100 g butter, coconut oil, flour and 1⁄4 TL salt with the dough hooks of the mixer until crumbly. Then add 4-6 tablespoons of ice-cold water while continuing to knead until you have a smooth short pastry.

2. 2

   Wrap in foil, chill for about 1 hour.

3. 3

   Preheat oven (electric cooker: 220 °C/circulating air: 200 °C/gas: see manufacturer). Place a piece of baking paper on a baking tray. Knead oat flakes, almonds, 20 g butter and 2 tbsp. syrup. Spread on the baking paper and bake in the oven for 15-20 minutes.

4. 4

   Turn the crumbs over every now and then.

5. 5

   In the meantime peel, quarter and core the apples. Place the tattoo mould on the hot stove. Caramelise the sugar and 3 tbsp. syrup in it while stirring until golden brown. Stir in 30 g butter and melt.

6. 6

   Spread apples with the curvature downwards close together and fry for about 5 minutes at low heat. Remove the pan from the heat.

7. 7

   Roll out the dough between two layers of baking parchment round (approx. 28 cm Ø). Place on the apples and press down slightly on the sides at the edge of the tin. Prick the dough surface several times with a fork.

8. 8

   Take the crumbs out of the oven and let them cool down. Place the mould on the grid of the hot oven, bake at the same temperature for about 25 minutes. Leave the tart to cool in the mould for about 5 minutes, then carefully turn out onto a cake plate.

9. 9

   Sprinkle with crumbs. Serve warm or cold, e.g. with vanilla ice cream.

Nutrition Facts

KCAL
360 kcal

CARBS
39 g

FATS
20 g

PROTEINS
3 g