Tarte Tatin from my kitchen in France

Tarte Tatin

My daughter and I had some fun making this Tarte Tatin and taking photos. So here is how it goes…

First start by peeling the apples. We had four big Reinette apples. We live in France, so we use Reinette or Canada or Braeburn apples that have this acidity that will make your tart tastier.

Once they are peeled, let’s cut them in “quarters”, using a knife is easy too!

Caramel making step comes next, we do it directly in the cake pan. Once the caramel is ready, we can now cover it with the apple.

Then the delicate part is cover it all with a puff pastry. We bought one at the supermarket. Here most of the time they will sell it round shaped to go on your tart pan. Let’s put it in the oven.

It’s ready to be eaten. I’ll go and make tea…

 

That was fun! The tart looked more golden than brown but I guess this comes from the type of white sugar we used. It tasted great anyway.

So the ingredients we used:

Puff pastry

4 big Reinette apples - usually this should be aroubd one kilo

120 grams butter

250 grams sugar

The tart was put in an oven at 220 degrees for about 25 minutes.