Tarte Tatin

Ingredients

While the French Tarte Tatin traditionally uses puff pastry, our Latvian adaptation incorporates a buttery shortcrust pastry. Additionally, we infuse a hint of local spices, such as cinnamon and cardamom, to enhance the flavors and give it a unique Latvian twist. We alse have the original recipe for Tarte Tatin, so you can check it out.

• 6-8 apples, peeled, cored, and halved 6-8 apples, peeled, cored, and halved
• 150g (1 1/4 cups) granulated sugar 150g (1 1/4 cups) granulated sugar
• 100g (7 tbsp) unsalted butter 100g (7 tbsp) unsalted butter
• 1/2 tsp ground cinnamon 1/2 tsp ground cinnamon
• 1/4 tsp ground cardamom 1/4 tsp ground cardamom
• 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 yolk 1 egg yolk
• 2-3 tbsp ice water 2-3 tbsp ice water

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 16g (10g saturated)
• Carbohydrates: 42g (28g sugars)
• Protein: 3g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a 23cm (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 halves, cut side down, in the caramel.
4. 4.
   Sprinkle the cinnamon and cardamom 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 ice 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 crust is golden brown and the apples are tender.
9. 9.
   Remove from the oven and let it cool for 5 minutes. Carefully invert the tart onto a serving plate.
10. 10.
    Serve warm and enjoy!

Treat your ingredients with care...

• Apples — Choose firm and slightly tart varieties like Granny Smith or Braeburn for the best texture and flavor.
• Butter — Use unsalted butter to have better control over the saltiness of the dish.
• Cinnamon and cardamom — Adjust the amount according to your personal preference for spiciness.

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 properly.
• Serve the tart with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.

Serving advice

Serve the caramelized apple upside-down tart warm as a delightful dessert. It pairs perfectly with a cup of freshly brewed coffee or a pot of aromatic tea.

Presentation advice

To present the tart beautifully, place a large serving plate over the skillet and quickly flip it upside down. The golden caramelized apples will be on top, showcasing their enticing colors. Dust the tart with a sprinkle of powdered sugar for an elegant finishing touch.