Argentinian Tarte Tatin

Ingredients

While the French Tarte Tatin traditionally uses butter and sugar for caramelization, our Argentinian version incorporates dulce de leche, a beloved Argentinian sweet caramel made from condensed milk. This addition adds a unique depth of flavor and a touch of Argentinian flair to the dish. We alse have the original recipe for Tarte Tatin, so you can check it out.

• 6 apples, peeled, cored, and sliced 6 apples, peeled, cored, and sliced
• 1 cup (200g) dulce de leche 1 cup (200g) dulce de leche
• 1 sheet of puff pastry 1 sheet of puff pastry
• 1 tablespoon (15g) unsalted butter 1 tablespoon (15g) unsalted butter
• 1 teaspoon (5g) cinnamon 1 teaspoon (5g) cinnamon
• 1/4 teaspoon (1g) salt 1/4 teaspoon (1g) salt
• Vanilla ice cream, for serving Vanilla ice cream, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 8g
• Carbohydrates (total, sugars): 50g, 30g
• Protein: 3g
• Fiber: 4g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a skillet, melt the butter over medium heat. Add the sliced apples and cook until they start to soften, about 5 minutes.
3. 3.
   Sprinkle the cinnamon and salt over the apples and stir well to combine.
4. 4.
   Remove the skillet from heat and spread the dulce de leche evenly over the apples.
5. 5.
   Roll out the puff pastry sheet to fit the size of the skillet. Place the pastry over the apples and tuck in the edges.
6. 6.
   Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy.
7. 7.
   Remove from the oven and let it cool for a few minutes.
8. 8.
   Carefully invert the skillet onto a serving plate, allowing the tart to release onto the plate.
9. 9.
   Serve warm with a scoop of vanilla ice cream.

Treat your ingredients with care...

• Apples — Choose firm and slightly tart apples such as Granny Smith or Braeburn for the best texture and flavor.
• Dulce de Leche — If you can't find dulce de leche, you can make your own by simmering a can of sweetened condensed milk for a few hours until it thickens and caramelizes.
• Puff pastry — Make sure to thaw the puff pastry according to the package instructions before using it in the recipe.

Tips & Tricks

• For an extra touch of indulgence, drizzle some additional dulce de leche over the tart before serving.
• Serve the tart warm for the best flavor and texture.
• If you prefer a softer apple texture, cook the apples for a few more minutes before adding the dulce de leche.

Serving advice

Serve the Argentinian Tarte Tatin warm, either on its own or with a scoop of vanilla ice cream. The combination of the caramelized apples and the creamy dulce de leche is simply irresistible.

Presentation advice

To present the Argentinian Tarte Tatin beautifully, place a slice of the tart on a dessert plate and drizzle some extra dulce de leche on top. Garnish with a sprig of fresh mint for a pop of color.