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Tarte Tatin with Apples and Pears


An unconventional combination of traditional French inverted cake. Take advantage of the seasonal fruit and prepare a delicious Tarte Tatin.
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An unconventional combination of traditional French inverted cake. Take advantage of the seasonal fruit and prepare a delicious Tarte Tatin....

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Cook time60 minYield1 serving


Ingredients

  • Dough:
  • 200 g of plain flour
  • 100 g butter
  • 2 tablespoons sugar
  • 2 egg yolks
  • 2 tablespoons cold water
  • pinch of salt
  • Filling:
  • 7 apples or pears or half and half
  • 1/2 piece of lemon
  • 6-7 tablespoons semolina sugar
  • 60 g butter

Cooking guidelines

Wash the apples and pears and peel them, cut the fruit into larger wedges and drizzle with lemon. Preheat the oven to 220 ° C.

In a bowl, mix all the ingredients for the dough and knead it well. If the dough is too crumbly don't be afraid to add a tablespoon of water. Once the dough is ready, let it rest for half an hour in a freezer wrapped in foil.

Heat a pan with butter and sugar, slowly heating the mixture until it becomes caramel. Be careful not to burn the caramel, it may be too bitter. Put sliced ​​fruit in the finished caramel, mix it lightly and let it cook for about 2 minutes.

Once the filling is boiling, take the dough out of the freezer and roll it out on a floured rolling pin to a size slightly larger than the pan. Using a rolling pin, carefully move the dough onto a hot pan. Press the edges of the dough against the wall so that the caramel apple juice does not spill out.

Put the whole pan in the oven and bake the cake for about 25 minutes until the dough is golden.

After baking, remove the cake from the oven, turn the pan over on a plate and you're done.


  • Chef: Adela
  • Published:

Category: Desserts

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