Apple Tarte Tatin | Easy Fall Desserts

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade pastry dough

Phyllo is lighter and lower in calories.

Peel 1 and 1/2 kilos of apples, approximately six apples, and cut them into quarters, removing the cores and stems.

In a pan, add 1/2 cup of sugar and 3 tablespoons of water, and mix quickly.

Cook the sugar and water on low heat until the sugar begins to caramelize to a slight amber color.

Add 3 tablespoons of butter to the caramelized sugar and mix it in.

Add the quartered apples to the caramel mixture, coating them well.

Add 1/4 teaspoon of salt and cook the apples in the caramel for around 15 to 20 minutes, turning them constantly to prevent burning.

Add 1/2 teaspoon of cinnamon and cook for a couple of minutes more.

Arrange the apples in a cake pan or baking pan, then pour the caramel over the apples.

Lay a sheet of puff pastry over the apples, cutting it to fit the shape of the pan, and prick the pastry with a fork.

Tuck the puff pastry down the sides of the pan with a spoon.

Bake in the oven at 180°C for around 45 to 50 minutes until the pastry is puffed up and golden.

Cool the Apple Tarte Tatin for about an hour, then flip it over and top it with the extra caramel.

Serve with vanilla ice cream.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens