Russian-style Tarte Tatin

Ingredients

While the original French Tarte Tatin is typically made with butter, this Russian-style version incorporates a generous amount of smetana, a traditional Russian sour cream. Additionally, the tart is flavored with a hint of warming spices like cinnamon and nutmeg, which are commonly used in Russian desserts. 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) smetana (Russian sour cream) 1/2 cup (120ml) smetana (Russian sour cream)
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1 sheet of puff pastry, thawed if frozen 1 sheet of puff pastry, thawed if frozen
• 2 tablespoons (30g) unsalted butter 2 tablespoons (30g) unsalted butter
• Fresh mint leaves, for garnish Fresh mint leaves, for garnish

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 15g (7g saturated)
• Carbohydrates: 52g (35g sugars)
• Protein: 3g
• Fiber: 4g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a 9-inch oven-safe skillet, melt the butter over medium heat. Sprinkle the sugar evenly over the melted butter and cook until it starts to caramelize, about 5 minutes.
3. 3.
   Arrange the apple halves, cut side down, in the skillet, fitting them tightly together.
4. 4.
   In a small bowl, mix together the smetana, cinnamon, and nutmeg. Pour the mixture over the apples.
5. 5.
   Roll out the puff pastry sheet to fit the size of the skillet. Place the pastry over the apples, tucking in the edges.
6. 6.
   Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crispy.
7. 7.
   Remove the skillet from the oven and let it cool for a few minutes. Carefully invert the tart onto a serving plate.
8. 8.
   Garnish with fresh mint leaves and serve warm.

Treat your ingredients with care...

• Apples — Choose firm and slightly tart apples such as Granny Smith or Braeburn for the best results.
• Smetana — If you can't find smetana, you can substitute it with Greek yogurt or crème fraîche.
• Puff pastry — Make sure to thaw the puff pastry according to the package instructions before using it in the recipe.

Tips & Tricks

• To prevent the caramel from burning, keep a close eye on it while it's cooking and adjust the heat if necessary.
• Serve the Russian-style Tarte Tatin warm with a dollop of extra smetana on top for an extra indulgent treat.
• You can add a sprinkle of chopped walnuts or almonds on top of the tart before baking for added texture and flavor.
• If you prefer a sweeter tart, you can increase the amount of sugar in the caramel.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Serving advice

Serve the Russian-style Tarte Tatin warm as a delightful dessert. It pairs perfectly with a scoop of vanilla ice cream or a drizzle of caramel sauce. Enjoy it with a cup of hot tea or coffee for a truly Russian experience.

Presentation advice

When serving the Russian-style Tarte Tatin, place a slice of the tart on a dessert plate and garnish it with a sprig of fresh mint. The golden-brown puff pastry and caramelized apples will make for an enticing presentation.