Tarte Tatin

Ingredients

While the French Tarte Tatin traditionally uses puff pastry, the Italian adaptation incorporates a delicate and flaky Italian pastry dough known as pasta frolla. Additionally, the Italian version may include a hint of citrus zest to add a refreshing twist to the caramelized apples. 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) granulated sugar 1 cup (200g) granulated sugar
• 1/2 cup (113g) unsalted butter 1/2 cup (113g) unsalted butter
• Zest of 1 lemon Zest of 1 lemon
• Zest of 1 orange Zest of 1 orange
• 1 batch of pasta frolla dough (recipe below) 1 batch of pasta frolla dough (recipe below)
• Pasta Frolla Dough: Pasta Frolla Dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 2 large eggs 2 large eggs

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 18g (9g saturated)
• Carbohydrates: 45g (30g sugars)
• Protein: 3g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a 9-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 slices in a circular pattern on top of the caramel.
4. 4.
   Sprinkle the lemon and orange zest over the apples.
5. 5.
   Roll out the pasta frolla dough on a lightly floured surface to fit the size of the skillet. Place the dough over the apples, tucking in the edges.
6. 6.
   Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and the apples are tender.
7. 7.
   Remove from the oven and let it cool for 10 minutes.
8. 8.
   Place a serving plate over the skillet and carefully invert the Tarte Tatin onto the plate. Serve warm.

Treat your ingredients with care...

• Apples — Choose firm and slightly tart apples such as Granny Smith or Braeburn for the best texture and flavor.
• Pasta frolla dough — Handle the dough gently to maintain its flakiness. If the dough becomes too soft, refrigerate it for a few minutes before rolling it out.

Tips & Tricks

• To enhance the caramel flavor, you can add a splash of rum or brandy to the caramel sauce before pouring it into the skillet.
• Serve the Tarte Tatin with a dollop of freshly whipped cream or a scoop of vanilla gelato for a delightful contrast of flavors and textures.
• If you don't have an oven-safe skillet, you can caramelize the apples in a regular skillet and transfer them to a greased baking dish before adding the pastry and baking.

Serving advice

Serve the Italian Tarte Tatin warm as a delightful dessert. Cut it into wedges and garnish with a dusting of powdered sugar for an elegant presentation.

Presentation advice

For an eye-catching presentation, drizzle a caramel sauce over the Tarte Tatin and garnish with fresh mint leaves or edible flowers. Serve it on a decorative dessert plate to impress your guests.