Tarte Tatin - French Apple Pie Upside down

🍎 Ingredients

• 8 big apples (Pink Lady or similar, peeled & quartered)

• 150 g sugar (for the caramel)

• 250 g sugar (for the poaching syrup)

• 300 ml water

• 300 g butter

• 2 vanilla beans (or vanilla essence, to taste)

• 1 puff pastry sheet (or shortbread pastry, both work)

🥣 Method

1. Make the caramel

1. In a saucepan, melt 150 g of sugar (without stirring at first) until it becomes liquid and reaches a deep golden caramel color.

2. Immediately pour the caramel into the bottom of an 18 cm baking mold (or ovenproof skillet), tilting so it coats the base evenly.

3. Let it harden while you prepare the apples.

2. Poach the apples

1. In another saucepan, combine:

   • 250 g sugar

   • 300 g butter

   • 300 ml water

   • Vanilla
     Heat until the sugar dissolves and the butter melts.

2. Add the apple quarters and poach gently until soft but still holding their shape (not mushy).

3. Remove the apples and discard the poaching liquid (or keep for another dessert, perfect for pain perdu the next day!).

3. Assemble the tarte

1. Cut the pastry into the same shape as your mold. Prick a few small holes with a fork.

2. Arrange the poached apples tightly and neatly in the mold, on top of the hardened caramel.

3. Place the pastry on top of the apples, tucking edges slightly inside the mold.

4. Bake

1. Bake in a preheated oven at 180°C (350°F) for about 40 minutes, until the pastry is golden and crisp.

2. Let the tarte cool down to room temperature (traditionally in France, it’s left on the windowsill).

5. Serve

1. Once cooled, carefully invert the tarte onto a serving plate so the caramelized apples are on top.

2. Serve as is, or with a dollop of crème fraîche, whipped cream, or vanilla ice cream.

✨ Et voilà ! bon appétit!

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