Bavarian Apple Tarte Tatin

Ingredients

While the original French Tarte Tatin features a flaky pastry crust, our Bavarian adaptation incorporates a traditional Bavarian sweet dough, adding a unique texture and flavor to the dish. Additionally, we infuse the caramel with a hint of Bavarian liqueur, enhancing the richness of the apples. We alse have the original recipe for Tarte Tatin, so you can check it out.

• 6 large apples, peeled, cored, and halved (about 1.5 kg / 3.3 lbs) 6 large apples, peeled, cored, and halved (about 1.5 kg / 3.3 lbs)
• 200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
• 100g (7 tablespoons) unsalted butter 100g (7 tablespoons) unsalted butter
• 50ml (1/4 cup) Bavarian liqueur (such as Obstler or Kirschwasser) 50ml (1/4 cup) Bavarian liqueur (such as Obstler or Kirschwasser)
• 250g (2 cups) all-purpose flour 250g (2 cups) all-purpose flour
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 125g (1/2 cup) unsalted butter, cold and cubed 125g (1/2 cup) unsalted butter, cold and cubed
• 2 large eggs 2 large eggs
• 60ml (1/4 cup) milk 60ml (1/4 cup) milk

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 16g (8g saturated)
• Carbohydrates: 54g (32g sugars)
• Protein: 4g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a 25cm (10-inch) oven-safe skillet, melt the butter over medium heat. Add the sugar and cook until it caramelizes and turns golden brown.
3. 3.
   Remove the skillet from heat and carefully arrange the apple halves, cut side down, in the caramel.
4. 4.
   Return the skillet to low heat and cook for 10 minutes, allowing the apples to soften slightly.
5. 5.
   Drizzle the Bavarian liqueur over the apples and remove from heat.
6. 6.
   In a mixing bowl, combine the flour, sugar, baking powder, and salt. Add the cold cubed butter and mix until the mixture resembles coarse crumbs.
7. 7.
   In a separate bowl, whisk together the eggs and milk. Pour the egg mixture into the flour mixture and stir until a soft dough forms.
8. 8.
   Roll out the dough on a lightly floured surface to fit the size of the skillet. Carefully place the dough over the apples, tucking in the edges.
9. 9.
   Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the apples are tender.
10. 10.
    Remove from the oven and let it cool for 10 minutes. Place a serving plate over the skillet and carefully invert the tart onto the plate.
11. 11.
    Serve warm and enjoy!

Treat your ingredients with care...

• Apples — Choose firm and slightly tart apples such as Granny Smith or Braeburn for the best texture and flavor.
• Bavarian liqueur — If you can't find Bavarian liqueur, you can substitute it with apple brandy or apple juice for a non-alcoholic version.
• All-purpose flour — Sift the flour before measuring to ensure a lighter dough.

Tips & Tricks

• To prevent the caramel from burning, keep a close eye on it while it cooks.
• Allow the tart to cool slightly before inverting it onto the serving plate to avoid any accidents.
• Serve the Bavarian Apple Tarte Tatin with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.

Serving advice

Serve the Bavarian Apple Tarte Tatin warm as a delightful dessert. It pairs perfectly with a cup of freshly brewed coffee or a warm mug of Bavarian tea.

Presentation advice

To enhance the presentation, dust the top of the tart with powdered sugar just before serving. You can also garnish it with a sprig of fresh mint or a drizzle of caramel sauce.