Tarte Tatin with apples & Calvados cream

An autumnal dessert with caramel, paired with a New Zealand wine that balances sweetness and acidity

A New Zealand wine makes this tarte Tatin the perfect autumn dessert. The apples cook in golden-brown caramel, a crispy puff pastry lid holds it all together, and once turned out, the tart glistens with a dark golden sheen. The Calvados cream adds a subtle hint of apple brandy without overpowering the dessert. It pairs beautifully with a sweet Riesling from Nelson, whose sweetness and acidity balance the caramel and bring out the best in the apples. A recipe for anyone looking for a stylish sweet treat in October, whether as the finishing touch to an autumnal meal or with a cup of coffee on a Sunday. It requires just a few ingredients, and you can prepare the cream whilst the tarte is baking in the oven.

IPerfect wine pairing: Seifried Winemakers Collection Nelson Sweet Agnes Riesling (Nelson, New Zealand)d)

On the nose, notes of mandarin peel, crystallised ginger, citrus fruits and festive spices unfold. On the palate, this dessert wine plays with sweetness and acidity, offering plenty of fruit extract and a delicate, velvety texture. With 177 grams of residual sugar and 14 grams of acidity per litre, it is opulently sweet yet still fresh, as the high acidity carries the sweetness right through to the long finish. The grapes were harvested at peak ripeness, some already shrivelled due to natural dehydration, which explains the concentration. The wine’s sweetness complements the caramel in the tart, whilst the acidity and citrus notes echo the freshness of the apples, and the ginger in the glass plays off the hint of cinnamon. The Calvados cream balances the opulence with its creaminess. With an alcohol content of just 10.5 per cent, the wine remains light on the finish. Serve it in small quantities at 8 to 10 degrees in a white wine glass.

The recipe:

Tarte Tatin with apples & Calvados cream

This tarte Tatin is a French classic that never goes out of fashion in autumn. Apples cook in golden-brown butter caramel, a crispy puff pastry lid seals it all in, and once turned out, the tart glistens with a dark golden sheen. It’s served with a Calvados cream, rounded off with vanilla and a dash of apple brandy. The recipe requires just a few ingredients and is sure to turn out well in an ovenproof pan. The tart tastes best when served lukewarm. With its caramel and cream, it’s a dessert for two that will be remembered for a long time to come.

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Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Cake, Dessert

Servings 2 people

Calories 1000 kcal

Equipment

• 1 Ofenfeste Pfanne 20 cm
• 1 Rührschüssel
• 1 Handrührgerät
• 1 Nudelholz
• 1 Scharfes Küchenmesser
• 1 Schneidebrett
• Backhandschuhe

Ingredients

  

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FOR THE TART:

• 4 up to 5 apples Boskoop or Elstar, approx. 700 g
• 1 Tablespoon of lemon juice
• 80 g Sugar
• 40 g Butter
• 1 A pinch of salt
• 1 Roll out the puff pastry approx. 150 g

FOR THE CALVADOS CREAM:

• 150 ml cream
• 2 tablespoon of Calvados
• 1 tablespoon of powdered sugar
• 1/2 vanilla bean

FOR SERVING:

• 1 Fleur de Sel socket
• 1 A pinch of cinnamon

Instructions

 

PREPARATION:

• Preheat the oven to 200 °C (top and bottom heat).
• Peel the apples (4 to 5, Boskoop or Elstar, approx. 700 g), quarter them and remove the cores.
• Drizzle the apple quarters with lemon juice (1 tbsp).
• Keep the puff pastry (1 roll, approx. 150 g) chilled and cut out a circle 22 cm in diameter.
• Prick the circle of pastry several times with a fork and place it in the fridge until needed.
• Chill the cream (150 ml) for the Calvados cream.

COOKING STEPS:

• Melt the sugar (80 g) in an ovenproof pan over a medium heat without stirring.
• Swirl the pan occasionally until a golden-brown caramel forms; this takes 5 to 7 minutes.
• Stir in the butter (40 g) and a pinch of salt, then remove the pan from the heat.
• Place the apple quarters, with the rounded side facing downwards, close together in the caramel and fill any gaps with pieces of apple.
• Cook the apples in the caramel over a medium heat for 10 minutes, until the caramel starts to bubble and the apples take on a little colour.
• Remove the pan from the hob and place the circle of dough over the apples.
• Tuck the edge of the pastry in between the apples and the edge of the pan.
• Bake the tart on the middle shelf for 25 to 30 minutes, until the pastry is golden brown and has risen.
• Leave the tart to rest in the pan for 10 minutes.
• Whip the cream (150 ml) until semi-stiff.
• Fold in the Calvados (2 tbsp), icing sugar (1 tbsp) and the seeds from half a vanilla pod, then whisk until creamy.
• Place a plate over the pan and, wearing oven gloves, turn the tart out in one go.
• Push any pieces of apple that have slipped out of place back onto the tart.

SERVE:

• Cut the tarte Tatin into slices and arrange them on plates whilst still lukewarm.
• Spoon the caramel from the plate over the apples.
• Dust with a pinch of fleur de sel and cinnamon.
• Serve with a dollop of Calvados cream.

SIDE DISHES:

• Calvados cream
• vanilla ice cream
• Roasted walnuts

Nutrition

Calories: 1000kcalCarbohydrates: 115gProtein: 8gFat: 56g

Keyword Apple dessert, Apple dessert, Apple Tarte Tatin, Calvados cream, Dessert wine, Fall Recipe, Tarte Tatin, Tarte Tatin recipe, Wine from New Zealand, Wine to go with apple tart

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