Daring Bakers! Apple Tarte Tatin
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Ingredients

  • Rough
  • Puff Pastry: 15 minutes plus 1 hour chilling time (or overnight)
  • Tarte
  • Tatin: about 90 minutes for prep, cooking, and baking
  • cup (250 ml) (4½ oz) (125 gm) all-purpose (plain) flour
  • cup (160 ml) (5 oz) (140 gm) unsalted butter, cold
  • tsp fine salt
  • cup (60 ml) ice cold water
  • 6 tablespoons (90 ml) (3 oz) (85
  • gm) unsalted butter (or use salted and skip the salt)
  • 1-1/3 cups (320 ml) (9½ oz) (265
  • gm) granulated sugar, divided
  • Place the saucepan on a rimmed
  • baking sheet (just in case the filling decides to bubble over the sides) and
  • place in the preheated moderately hot 375˚F/190°C/gas mark 5 oven. Bake for
  • 30-35 minutes, until the pastry is puffed and golden brown, increasing the oven
  • temperature to moderately hot 400˚F/200°C/gas mark 6 during the last 5 – 10
  • minutes of baking if the pastry isn’t browning properly.

Instructions

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