Tarte Tatin Recipe - Good France Week

Caramelize 150 g of sugar (about 3/4 of a cup) in a wide bottom saucepan over medium heat without stirring, only stirring when the sugar begins to melt.

Wash and peel the apples, cut them into quarters, and remove the core and seeds.

Half the vanilla pods and scrape out the seeds, then place them in the large saucepan with the butter, remaining sugar, and water, and heat everything up.

When the mixture has completely melted, add the apples to the saucepan and cook for about 10 minutes until the apples are melting and a knife blade can easily push into them.

Remove the apples from the pan.

Preheat the oven to 350° F.

Cut the puff pastry to the size of your mold and prick the pastry with a fork.

Place the apples in the bottom of the tin on top of the hardened caramel, then place the puff pastry over the apples.

Bake for 35 minutes.

Let cool before unmolding; it's even better warm.

Equipment Needed

Spice Level: