Dutch Tarte Tatin

Ingredients

The Dutch Tarte Tatin differs from the original French version in a few ways. Firstly, the Dutch version often uses a spiced caramel sauce, adding warm flavors like cinnamon and nutmeg. Additionally, the pastry used in the Dutch version is typically a buttery shortcrust pastry, which gives the tart a rich and crumbly texture. We alse have the original recipe for Tarte Tatin, so you can check it out.

• 6 apples, peeled, cored, and halved 6 apples, peeled, cored, and halved
• 150g (1 1/4 cups) granulated sugar 150g (1 1/4 cups) granulated sugar
• 50g (1/4 cup) unsalted butter 50g (1/4 cup) unsalted butter
• 1/2 tsp ground cinnamon 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg 1/4 tsp ground nutmeg
• 250g (2 cups) all-purpose flour 250g (2 cups) all-purpose flour
• 125g (1/2 cup) unsalted butter, cold and cubed 125g (1/2 cup) unsalted butter, cold and cubed
• 50g (1/4 cup) granulated sugar 50g (1/4 cup) granulated sugar
• 1/4 tsp salt 1/4 tsp salt
• 1 egg, beaten 1 egg, beaten

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 15g (7g saturated)
• Carbohydrates: 50g (30g sugars)
• Protein: 4g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a 23cm (9-inch) ovenproof skillet, melt the butter over medium heat. Add the sugar and cook until it turns golden brown and caramelizes.
3. 3.
   Remove the skillet from the heat and carefully arrange the apple halves, cut side down, in the caramel.
4. 4.
   Sprinkle the cinnamon and nutmeg over the apples.
5. 5.
   In a mixing bowl, combine the flour, sugar, and salt. Add the cold cubed butter and rub it into the flour mixture until it resembles breadcrumbs.
6. 6.
   Add the beaten egg and mix until the dough comes together.
7. 7.
   Roll out the dough on a lightly floured surface to fit the size of the skillet.
8. 8.
   Place the rolled-out dough over the apples, tucking in the edges.
9. 9.
   Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and crisp.
10. 10.
    Remove from the oven and let it cool for 5 minutes.
11. 11.
    Place a serving plate over the skillet and carefully invert the tart onto the plate.
12. 12.
    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 flavor and texture.
• Butter — Use unsalted butter to control the saltiness of the dish.
• Cinnamon and nutmeg — Adjust the amount of spices according to your preference for a more or less spiced caramel flavor.
• All-purpose flour — Sift the flour before using to ensure a lighter and smoother pastry.
• Egg — Make sure the egg is beaten well to incorporate air into the dough for a flakier crust.

Tips & Tricks

• To prevent the caramel from burning, keep a close eye on it while it cooks.
• Let the tart cool for a few minutes before inverting it to ensure the caramel sets and holds the apples in place.
• Serve the Dutch Tarte Tatin warm with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast of flavors and textures.
• If you prefer a sweeter tart, you can sprinkle some additional sugar over the apples before adding the pastry.
• Leftovers can be stored in an airtight container at room temperature for up to 2 days.

Serving advice

Serve the Dutch Tarte Tatin warm as a dessert or a sweet treat with a cup of coffee or tea. It can also be enjoyed as a delicious breakfast pastry.

Presentation advice

When serving the Dutch Tarte Tatin, place a slice on a dessert plate with the caramelized apple side facing up. Drizzle any remaining caramel sauce from the skillet over the top for an extra touch of sweetness. Garnish with a dusting of powdered sugar or a sprig of fresh mint.