Hungarian Tarte Tatin

Ingredients

While the French Tarte Tatin traditionally uses puff pastry, the Hungarian version incorporates a flaky shortcrust pastry. Additionally, the Hungarian adaptation often includes warm spices like cinnamon and cloves, giving the dish a distinct flavor profile that is characteristic of Hungarian cuisine. We alse have the original recipe for Tarte Tatin, so you can check it out.

• 6 large apples, peeled, cored, and halved 6 large apples, peeled, cored, and halved
• 150g (1 1/4 cups) granulated sugar 150g (1 1/4 cups) granulated sugar
• 100g (7 tablespoons) unsalted butter 100g (7 tablespoons) unsalted butter
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves 1/2 teaspoon ground cloves
• 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 teaspoon salt 1/4 teaspoon salt
• 1 egg yolk 1 egg yolk
• 2-3 tablespoons cold water 2-3 tablespoons cold water

Nutrition

• Calories: 380 kcal / 1590 kJ
• Fat: 18g (Saturated Fat: 11g)
• Carbohydrates: 53g (Sugars: 32g)
• Protein: 4g
• Fiber: 4g
• 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.
   Sprinkle the cinnamon and cloves evenly over the apples.
5. 5.
   In a mixing bowl, combine the flour, sugar, and salt. Add the cold, cubed butter and use your fingertips to rub it into the flour mixture until it resembles coarse crumbs.
6. 6.
   In a small bowl, whisk together the egg yolk and cold water. Gradually add the egg mixture to the flour mixture, mixing until the dough comes together.
7. 7.
   Roll out the dough on a lightly floured surface to fit the skillet. Place the dough over the apples, tucking in the edges.
8. 8.
   Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and crisp.
9. 9.
   Remove from the oven and let it cool for 5 minutes. Carefully invert the skillet onto a serving plate, allowing the caramelized apples to become the topping.
10. 10.
    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.
• Cinnamon — Use ground cinnamon for convenience, but feel free to substitute with freshly grated cinnamon for a more intense flavor.
• Shortcrust pastry — Ensure the butter is cold and handle the dough as little as possible to achieve a flaky texture.

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 to ensure the caramel sets properly.
• Serve the Hungarian Tarte Tatin with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.

Serving advice

Serve the Hungarian Tarte Tatin warm as a delightful dessert. It pairs perfectly with a cup of hot coffee or tea.

Presentation advice

To enhance the presentation, dust the top of the tart with powdered sugar before serving. Garnish with a sprig of fresh mint for a pop of color.