New Nordic Tarte Tatin

Ingredients

While the original French Tarte Tatin is known for its rich caramel and flaky pastry, the New Nordic adaptation focuses on using locally sourced ingredients and incorporating a lighter touch. The New Nordic Tarte Tatin may feature a whole grain pastry crust and a touch of acidity from Nordic fruits such as lingonberries or cloudberries. The caramel may also be infused with unique Nordic flavors like birch syrup or sea buckthorn. We alse have the original recipe for Tarte Tatin, so you can check it out.

• 6-8 apples, preferably Nordic varieties (about 2 pounds / 900g) 6-8 apples, preferably Nordic varieties (about 2 pounds / 900g)
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 4 tablespoons (60g) unsalted butter 4 tablespoons (60g) unsalted butter
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• Zest of 1 lemon Zest of 1 lemon
• 1 sheet of puff pastry, thawed if frozen 1 sheet of puff pastry, thawed if frozen
• Optional: lingonberries or cloudberries for garnish Optional: lingonberries or cloudberries for garnish

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 12g (7g saturated)
• Carbohydrates: 34g (20g sugars)
• Protein: 2g
• Fiber: 3g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Peel, core, and slice the apples into thick wedges.
3. 3.
   In a 9-inch (23cm) oven-safe skillet, melt the butter over medium heat.
4. 4.
   Add the sugar to the skillet and cook until it caramelizes and turns golden brown.
5. 5.
   Remove the skillet from heat and carefully arrange the apple slices in a circular pattern on top of the caramel.
6. 6.
   Sprinkle the vanilla extract and lemon zest over the apples.
7. 7.
   Roll out the puff pastry sheet to fit the size of the skillet and place it over the apples, tucking in the edges.
8. 8.
   Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy.
9. 9.
   Remove from the oven and let it cool for a few minutes.
10. 10.
    Place a serving plate over the skillet and carefully invert the Tarte Tatin onto the plate.
11. 11.
    Serve warm, garnished with lingonberries or cloudberries if desired.

Treat your ingredients with care...

• Apples — Choose firm Nordic apple varieties like Aroma, Ingrid Marie, or Cox Orange for the best texture and flavor.
• Puff pastry — If you prefer a lighter option, you can use whole grain puff pastry or make your own using whole grain flour.

Tips & Tricks

• To prevent the caramel from burning, keep a close eye on it while it cooks.
• For an extra Nordic touch, drizzle the Tarte Tatin with a bit of birch syrup or serve it with a dollop of sea buckthorn cream.
• If lingonberries or cloudberries are not available, you can substitute them with cranberries or raspberries.

Serving advice

Serve the New Nordic Tarte Tatin warm as a delightful dessert. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For an elegant touch, dust the top with powdered sugar before serving.

Presentation advice

To present the New Nordic Tarte Tatin, carefully arrange the caramelized apple slices in an artistic pattern on a serving plate. Place the golden brown puff pastry on top, allowing some of the apples to peek through. Garnish with lingonberries or cloudberries for a pop of color.