- about 8 – 10 apples (e.g. Elstar, Jonagold) – We’ve used apples from our friends garden, so not sure which ones they exactly are.
- 150 gram dairy butter on room temperature
- 150 gram sugar
- 1 sheet of puff pastry
Kitchen equipment needed
- vegetable peeler
- small knife
- optional: apple corer
- oven suitable skillet (about 26 cm – 10 inch)
- wooden spoon
Preparation — 10 minutes
Peel the apples, divide them in halves and remove the core. You can use a small knife or an apple corer for this.
Pre-heat the oven to 170 degrees Celsius or 340 degrees Fahrenheit.
Finishing the tarte tatin — 45 minutes
Use a skillet that’s suitable for the oven and melt the sugar in the skillet. Don’t stir and let it slowly melt so it becomes caramel. As soon as it’s starting to become light in color you add the soft butter. Stir for a few minutes so it can slowly become a beautiful caramel. Turn off the heat and place the halved apples on top of the caramel. Start at the end and go round so they will stay upwards. Turn the heat to low again and let the apples and apples cook slowly for another 10 minutes.
Add a sheet of puff pastry on top and fold the sides inwards, make sure there’s no dough outside of the pan. Create a small hole in the middle, so the steam can escape so the pastry will stay crispy.
Bake the tarte tatin about 20 to 25 minutes in the oven, or untul golden brown and the apple are soft. The exact time depends on your oven and size of the apples. Wait about 10 minutes, then place a large plate on top and turn it upside down. Do it fast so it won’t fall apart. Serve this upside down apple pie while it’s still warm. Enjoy!