Catalan Kitchen LogoThe Catalan Table
Apple Tarte Tatin with puff pastry - Forki
The Apple Tarte Tatin combines the succulent sweetness of caramelized apples with the crisp lightness of puff pastry, offering an irresistible taste experience.
apple
oven
cake
dessert
traditional
Ingredients
Servings:
4

Ingredients

  • Apples
  • 4 apples
  • 4 flounder
  • 1 puff pastry dough (can be a Buittone square or round)
  • 50 butter
  • 150 gpowdered sugar
  • 50 gflour for the work surface
  • Dark syrup
  • 150 gsugar
  • 150 mlwater
  • 30 gbutter
Nutritional Information

Per Serving (Approx.)

Calories
9633 kcal
Protein
32 g
Fat
1035 g
Carbohydrates
101 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Make a Dark Syrup

  • Place the butter and sugar in a saucepan over very low heat. Stir constantly to prevent the sugar from sticking and burning, and allow it to caramelize slowly for about 10 minutes until it acquires a golden color.
  • When the sugar has a toasted color, gradually add the water slowly and in small amounts, stirring constantly to integrate it well. Make sure to wear an oven mitt on your stirring hand, as the steam produced is very hot and could burn you. Continue stirring until the syrup reaches a smooth caramel texture, approximately 5 more minutes, and ensure it does not burn at any point.

Pommes

  • Peel the apples and slice them thinly using a mandoline. Note: Be aware that the mandoline can be dangerous and you can cut your finger. We recommend using a protective tool or a glove for safety.
  • Submerge the sliced apples in the syrup for 2 hours so they absorb the flavor and retain their freshness. Once the time has elapsed, set them aside for later use in the recipe.

Puff Pastry

  • Remove the tray from the oven and leave it out to cool for a few minutes.
  • Preheat the oven to 165 ºC for approximately 10 minutes.
  • Unroll the puff pastry on the countertop, without removing the parchment paper underneath, and cut it to the size of the mold using an appropriate tool such as a knife or a pastry wheel.
  • Cover the pastry with another sheet of baking paper and place the assembly on the tray.
  • Place another tray on top of the pastry to weigh it down and prevent it from rising during baking. If you don't have a suitable tray, lift the paper covering the pastry and prick it evenly with a fork.
  • Bake the puff pastry at 165 ºC for 25-30 minutes until it is evenly golden and cooked through.
  • Remove the puff pastry from the oven and let it cool completely on a rack for about 20 minutes before using it.

To caramelize the puff pastry

  • Once the puff pastry is completely cool, preheat the oven to 240 ºC for about 10 minutes.
  • Dust a thin and even layer of powdered sugar over the already baked and completely cooled puff pastry, ensuring to cover the entire surface.
  • Return the puff pastry to the oven for about 2 or 3 minutes, keeping a close watch, as the cooking time is very short and the sugar can easily burn.
  • Remove the puff pastry from the oven when you see that the sugar has melted and slightly caramelized. Set it aside until ready to serve.

Assemble the Cake

  • Line the bottom of the mold with baking paper, ensuring it is well-fitted to prevent the contents from sticking.
  • Arrange the apple slices in an overlapping fan shape, paying special attention to use the most beautiful ones to form the first layer, completely covering the bottom of the mold.
  • Once the first layer of apples is in place, continue creating successive layers until you have used all the prepared apple slices.
  • Cut small pieces of butter about 5 mm thick and distribute them evenly over the last layer of apples so they melt during baking.
  • Bake the tart in a preheated oven at 160°C for 20 minutes. Then, remove it from the oven and carefully drain the excess liquid to prevent the tart from becoming too moist.
  • Evenly spread the custard over the apple layers, completely covering them with the custard mixture.
  • Return the mold to the oven at 160°C for an additional 5 minutes to ensure the custard sets well and integrates with the apples.
  • Finally, once we remove the cake from the oven, place the caramelized puff pastry on top, distributing it evenly to cover the entire surface.
  • Carefully unmold the cake, turning it so that the bottom becomes the top, and gently remove the parchment paper from the bottom of the mold.
Recommendations & Tricks
  • Purchase a high-quality puff pastry; a square shape from the Buittone brand works very well for this recipe.
  • Use 150 grams of icing sugar to sprinkle over the apples before baking them, as this helps achieve an even caramel layer.
  • Use 50 grams of flour to prevent the pastry from sticking to the work surface when rolling it out.
  • To prepare the syrup, combine 150 grams of sugar with 150 ml of water in a saucepan, and bring it to a boil until it reaches a dark golden color.
  • Use a heavy-bottomed saucepan to ensure even caramelization and prevent it from burning too quickly.
  • Once the sugar begins to color, add 30 grams of butter and gently stir until it melts completely and integrates with the caramel.
  • Place the peeled and sliced apples into the caramel, ensuring each piece is well-coated before placing the puff pastry on top.
  • Bake the tart in a preheated oven at 180°C for 25-30 minutes, or until the pastry is golden and crispy.