Tarte Tatin with apples

To prepare this simple and tasty tart, take puff pastry without yeast, apples (sweet and sour varieties preferably the same size), butter, granulated sugar, vanilla sugar (can be replaced with a pinch of vanillin or not added at all). If desired, flavor the baked goods with ground cinnamon if you like this spice.

First of all, turn on the oven to warm up at 200 degrees. Meanwhile, prepare the caramel. To do this, take a suitable (dry) bowl with a thick bottom and pour sugar into it. If your apples are sweet, you can reduce the amount of sugar to at least 100 grams, but then there will be less aromatic caramel in the finished pie.

Place the bowl with sugar on medium heat and, WITHOUT stirring with a spoon, let it dissolve. All you can do is rock the pan from side to side so that the sugar melts evenly. A very important point when preparing caramel is not to let it burn, since the pleasant color of burnt sugar will always take just a few seconds to burnt caramel. That is why it is better to slightly undercook the caramel on the fire than to overcook it.

When all the sugar has turned into caramel, quickly pour it into a mold (I have a silicone 20×20 cm) in which you will bake Tart Tatin with apples. Alternatively, you can use the same dish — you cook caramel in it and bake the pie. The photo shows that in my caramel there are small inclusions of light pieces of sugar, which I scraped from the walls — this is not important, then in the oven everything will become one. By the way, as soon as you pour the caramel into another form or simply remove it from the heat (if you are preparing the pie in the same form), the mass will harden and become soft caramel.

Now wash and peel the apples (1 kilogram is unpeeled). Remove the skin and cut out the seed pods. We cut the pulp itself into either 2 or 4 parts.

Place apple slices on top of caramel.

Cut 100 grams of butter into small cubes and place on top and between the apple slices.

If desired, sprinkle the apples with a tablespoon of vanilla sugar (I use homemade sugar with natural vanilla) and half a teaspoon of ground cinnamon (more is possible).

This time I used store-bought yeast-free puff pastry, although I usually prefer to make it myself. The end of winter is a treacherous time when the whole family can catch the virus, so there is no energy left for such dough… So, take a layer of dough and lightly roll it out on a surface lightly dusted with flour. I intentionally chose a square baking pan because I didn't want to cut off the square layer. The width and length (if the shape is, for example, rectangular) of the dough should be larger than the dimensions of the shape!

Prick the dough with a fork to prevent it from puffing up too much during baking.

Now place the dough on top of the mold directly on top of the filling. See how the edges are drooping?

This was necessary in order to carefully push the dough under the apples — then during baking, the caramel and apple juice would practically not escape.

Place our future apple pie in a hot oven on a medium level and bake at 200 degrees for about 35-45 minutes. When the dough is golden brown on top, the Tarte Tatin is ready.

But you can’t immediately remove it from the mold. Let the cake cool in the pan for 10-15 minutes, then cover it with a flat dish on which to serve the tatin.

With a deft and quick movement, turn the pie onto a plate so that the filling is on top. Depending on the juiciness of the apples, the amount and thickness of caramel may vary. My apples were dense and not very juicy, so the caramel turned out to be quite thick. If your filling is floating in juice (you need to check this in step 13), carefully pour it into a separate bowl and boil to the desired thickness. Pour the finished caramel over the still warm Tarte Tatin.

Polinochka, thank you very much for another wonderful order. I hope that this recipe for simple, tasty and quick baking with apples will be useful to other housewives. Bon appetit, dear friends!