This delicious French dessert is one of the first things I learned to make in culinary school, and it is a favorite with everyone who tries it. The caramelized apples are so good, especially when you add vanilla ice cream on top! But for some reason, I never thought about making this dessert. I guess because I was always too busy studying and working. And then there were those few months that I was just trying to survive.
But now that I'm back home, I can finally spend more time cooking again. And since I have a lot of new ingredients here, I decided to make something special. It's been so long since I've had any kind of apple pie or anything like that.
Making this dessert isn't difficult at all. You just need some patience and time, which I don't mind spending. Plus, the results are worth it!
Here is what you will need:
- 200g sugar
- 50 ml water
- 3 apples or pears
- lemon juice
- puff pastry
- hazelnuts or almonds
- vanilla ice cream
Add 200g sugar to a hot pan.
Add 50 ml of water. Do not stir, since this will cause crystallization but you can swirl the pan around to mix the sugar and water together.
When the sugar starts to boil it might become a bit foamy. The will disappear as it starts to caramelise.
Keep a close eye on the sugar as it can burn quite easily.
Once the sugar reaches a bronze colour it is ready to add to the tins.
Leave the caramel to cool down. It will harden very quickly.
I added mine to 2 cake tins. I made one apple and one pear Tarte Tatin.
While the caramel cools in the tins, peel and cut your apples or pears into wedges. Remember to de-seed your fruit first.
Add a bit of lemon juice to your fruit to stop it from browning.
Next, arrange your apples in your tin, working from the outside inward.
Do the same with the pears.
Once all the fruit has been added to the tins, bake for 20 minutes at 180C fan assisted or 200C for normal ovens.
Roll out your puff pastry.
Stretch it out using a rolling pin.
Divide your puff pastry sheet in half.
Use an empty tin to cut out a round shape from the dough.
Lay the puff pastry over your baked apples or pears.
Tuck in the sides of the pastry.
Do not make any holes in the pastry. This will cause the caramel to boil out and when the tart is flipped over it will be dry.
Bake for another 10 minutes on 180C fan assisted or 200C for normal oven.
Chop some hazelnuts. This goes well with the apple tart, or use almonds for the pear tart.
The tart now needs to be flipped. Be careful when doing this since the caramel will still be hot.
The best way to do this is to put a plate on top of the tart tin and flip it over quickly.
This should be the final result.
All the he caramel has been absorbed into the fruit.
Serve hot with vanilla ice cream and nuts. Enjoy!
It turn out that my dad really liked it. He said it reminded him of his childhood, and he even asked me to make another one later on.
It must be delicious...I love apples. Thanks for sharing your recipe.
🎆🎇🎉🎊🌧️💐✨🌾🌱🌹🌙🌿🍃🥀⚡🌺☘️🍀🌈🌷⭐🪴🌵🌸🌟💮🌴🌳💫☀️💮☔🌲🌳🌍🌌🌠☄️🏵️🐝🌻🌼🍄🐞🦋💙☕💜🍍🎆🎇🎉🎊
Thank you for your kind words, I am glad that you enjoyed it. I find apples to be the most versatile fruit and have so many wonderful recipes with them.
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This looks like heaven 🤤! Thanks for sharing❤️
thank you!