Puff Pastry Apple Caramel Tart
A true treat for anyone with a sweet tooth! Puff pastry, apples, caramel... and you get a tart that's stunning to look at and downright delicious. This is the French classic known as tarte Tatin — an airy puff-pastry base over apple slices bathed in caramel. The pairing of tart apples with sweet caramel is heavenly. It's a perfect dessert to set in front of guests — they'll be delighted!
Vendetta
Recipe author
Puff Pastry Apple Caramel Tart
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 6 %
2 g
Fats 24 %
8 g
Carbohydrates 70 %
23 g
172 kcal
GI:
30
/
35
/
35
- This tart is delicious, beautiful, unusual, and memorable — and for all that, it couldn't be easier to make! You just need to have the right pan ready ahead of time: an ovenproof one (a skillet or baking dish) that can go both on the stovetop and in the oven. With that in hand, you're ready to start. First, take the pastry out of the freezer and let it thaw. Wash the apples under warm running water — you can even scrub them with a sponge to remove the waxy coating stores often use on fruit. Then peel them, taking off just a thin layer of skin. Halve the apples, cut out the cores, and slice the halves thin. Put the slices in a deep bowl, drizzle them with the lemon juice, and sprinkle with a little sugar and the ground cinnamon. Toss well and set aside — the lemon juice keeps them a nice color and stops them from browning. Set the pan over high heat, add the butter, and pour in the sugar. Make the caramel, stirring from time to time with a wooden spoon or spatula so the sugar doesn't scorch — you want it to turn a lovely amber caramel color. Now lower the heat to medium and begin arranging the apple slices in the pan, laying them neatly and slightly overlapping. Cook the apples in the caramel for at least 15 minutes, without stirring the caramel and apples together. Meanwhile, roll out the thawed pastry on a work surface and cut a circle a bit larger than the pan. Lay the pastry circle over the apples, very carefully so the apples don't shift, and tuck the edges down between the apples and the sides of the pan where you can. Prick the pastry a few times with a fork. Put the pan into an oven preheated to 350°F (180°C) for half an hour. When the time's up, take the pan out of the oven. Let the tart cool in the pan for about 5 minutes — just long enough for the caramel to set a little. Don't wait longer than that, or the tart will stick to the bottom and be impossible to turn out. Cover the pan with a plate of matching diameter and invert the tart onto it. If a slice or two stays behind in the pan, just lift them back into place with a spoon or fork. Let the tart cool a bit (or completely, as you prefer) and serve. Have a sweet tea time!
Caloric content of the products possible in the composition of the dish
- Apples - 47 kcal/100g
- Dried apples - 210 kcal/100g
- Canned apple mousse - 61 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Puff pastry - 400 kcal/100g
- Puff pastry, unleavened - 337 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Lemon juice - 16 kcal/100g
- Ground cinnamon - 247 kcal/100g
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