French tarte tatin
Preparation
200 g sugar | |
100 ml water | |
6 apples, e.g. Granny Smith | |
1 shortcrust pastry, rolled-out round | |
Wash, peel, quarter and core the apples. | |
Heat up the sugar and water in a saucepan and simmer until the mixture begins to caramelize. Pour the caramel directly on to the round baking tray and leave to harden. | |
(Pre-)heat cooking space to 180°C with Hot air humid | |
Arrange the apple on the caramel, cut-side up. Lay the shortcrust pastry loosely over the apple, use the overlapping pastry to form the sides and prick the top all over with a fork. | |
Put the tarte tatin on to the baking tray in the preheated cooking space. Bake. | |
Put the pastry in | |
Hot air humid 180°C for 35 Mins | |
Let the tarte tatin stand briefly after baking so that the caramel can set. Turn the tarte tatin out onto a plate or large platter. |
- Baking tray
- ø29 cm round TopClean baking tray
Quantity | Ingredient |
---|---|
6 | apples |
100 ml | water |
1 | shortcrust pastry |
200 g | sugar |
Customer reviews (1)
-
Romaric L.
Customer review in French
Très bonne
01 March 2020
À faire et refaire, c’est facile et réussi à tout les coups!
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