Spanish Tarta Tatin

Ingredients

While the French Tarte Tatin traditionally uses puff pastry, the Spanish Tarta Tatin incorporates a flaky shortcrust pastry. Additionally, the Spanish version may include a touch of cinnamon or citrus zest to enhance the flavors. This adaptation embraces the Spanish culinary style, infusing the dish with a unique twist. We alse have the original recipe for Tarte Tatin, so you can check it out.

• 6 medium-sized apples, peeled, cored, and halved (900g) 6 medium-sized apples, peeled, cored, and halved (900g)
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/2 cup (115g) unsalted butter 1/2 cup (115g) unsalted butter
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• Zest of 1 orange (optional) Zest of 1 orange (optional)
• 1 batch of shortcrust pastry (store-bought or homemade) 1 batch of shortcrust pastry (store-bought or homemade)
• Vanilla ice cream or whipped cream, for serving Vanilla ice cream or whipped cream, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 18g (Saturated Fat: 11g)
• Carbohydrates: 47g (Sugars: 32g)
• Protein: 2g
• Fiber: 4g
• Salt: 0.1g

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 stir until it dissolves and turns golden brown.
3. 3.
   Remove the skillet from heat and carefully arrange the apple halves, cut side down, in a circular pattern on top of the caramel.
4. 4.
   Sprinkle the ground cinnamon and orange zest (if using) evenly over the apples.
5. 5.
   Roll out the shortcrust pastry to fit the size of the skillet. Place the pastry over the apples, tucking in the edges around the apples.
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 5 minutes. Place a serving plate over the skillet and carefully invert the tart onto the plate.
8. 8.
   Serve the Spanish Tarta Tatin warm, accompanied by a scoop of vanilla ice cream or a dollop of whipped cream.

Treat your ingredients with care...

• Apples — Choose firm and slightly tart apples such as Granny Smith or Braeburn for the best texture and flavor.
• Shortcrust pastry — If using store-bought pastry, make sure to follow the package instructions for baking. If making homemade pastry, ensure it is well-chilled before rolling it out.

Tips & Tricks

• To prevent the caramel from burning, keep a close eye on it while it's cooking and remove it from the heat as soon as it turns golden brown.
• Allow the tart to cool for a few minutes before inverting it onto the serving plate to ensure the caramel has set.
• Serve the Spanish Tarta Tatin warm for the best taste and texture.

Serving advice

Serve the Spanish Tarta Tatin warm to fully enjoy the caramelized apples and flaky pastry. Top each slice with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast of flavors.

Presentation advice

When serving the Spanish Tarta Tatin, present it with the caramelized apple side facing up to showcase its beautiful golden color. Dust a light sprinkle of powdered sugar over the top for an elegant touch.