Moroccan Tarte Tatin

Ingredients

The Moroccan Tarte Tatin differs from the original French version by incorporating Moroccan spices and saffron into the caramel sauce. Additionally, the crust is infused with traditional Moroccan flavors, giving it a unique twist. 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
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cardamom 1/4 teaspoon ground cardamom
• A pinch of saffron threads A pinch of saffron threads
• 1 sheet of puff pastry, thawed if frozen 1 sheet of puff pastry, thawed if frozen
• 2 tablespoons (30g) unsalted butter, melted 2 tablespoons (30g) unsalted butter, melted

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 12g (Saturated Fat: 6g)
• Carbohydrates: 52g (Sugars: 38g)
• Protein: 2g
• Fiber: 4g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a large oven-safe skillet, combine the sugar, water, cinnamon, ginger, cardamom, and saffron. Cook over medium heat until the sugar dissolves and the mixture turns into a golden caramel.
3. 3.
   Remove the skillet from heat and carefully arrange the apple halves, cut side down, in the caramel.
4. 4.
   Roll out the puff pastry sheet to fit the size of the skillet. Place the pastry over the apples, tucking the edges inside the skillet.
5. 5.
   Brush the melted butter over the pastry.
6. 6.
   Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy.
7. 7.
   Remove from the oven and let it cool for a few minutes.
8. 8.
   Place a serving plate over the skillet and carefully invert the Tarte Tatin onto the plate.
9. 9.
   Serve warm and enjoy!

Treat your ingredients with care...

• Saffron — To enhance the flavor and aroma of saffron, soak the threads in a tablespoon of warm water for 10 minutes before adding them to the caramel sauce.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the caramel sauce.
• Serve the Tarte Tatin with a dollop of Greek yogurt or a scoop of vanilla ice cream for a delightful contrast of flavors.
• If you don't have an oven-safe skillet, you can transfer the caramel and apples to a baking dish before adding the puff pastry.

Serving advice

Serve the Moroccan Tarte Tatin warm as a dessert or a sweet treat with a cup of Moroccan mint tea.

Presentation advice

To make the Tarte Tatin visually appealing, arrange the caramelized apple halves neatly on the serving plate and drizzle any remaining caramel sauce over the top. Dust with powdered sugar for an extra touch of elegance.