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Tarte Tatin mit Calvados-Sahne, dazu Riesling Seifried Winemakers Collection Sweet Agnes Nelson, Neuseeland

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
Cook Time 55 minutes
Total Time 1 hour 15 minutes
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
  

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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