Home Recipes Tarte Tatin - 1 large

Tarte Tatin - 1 large

An individual Tarte Tatin with three small quenelles of crème fraîche parfait. Finished with a dried halved vanilla pod.

Jeroen van Oijen Hidde de Brabander Dessert
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Jeroen van Oijen & Hidde de Brabander

Chef on a Mission

Ingredients

For 1 servings

Tarte Tatin

10-15 goudrenet apples (depending on apple size and shape)

300 g butter

300 g sugar (white soft sugar or granulated sugar)

1 large sheet of puff pastry

1l of Debic Parfait

10% sour cream

Debic products used

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Debic Parfait 1L

  • Home made end result
  • No ice machine needed
  • Convenient and time-saving 4-step preparation

Preparation

Tarte Tatin

Peel the apples and cut them into four to eight pieces.

Trim the tips and set them aside.

Thoroughly coat the bottom and sides of a copper pan or baking mould with softened butter, then sprinkle with sugar.

Press the apple pieces into the butter and sugar, placing them rounded side down.

Fill any gaps with the apple tips.

Build up a second and third layer of apple, slightly overfilling the pan or mould.

Place the pan or mould over an even heat, allowing the sugar to caramelise slightly.

Let the caramelised apples stand for eight hours to soak up the caramel, fully saturating them.

Roll out a slice of puff pastry to 3 mm thickness and prick it with a fork.

Cover the apples with the pastry, tucking the sides around the apple layers.

Bake at 180°C for 15 to 18 minutes.

Allow to cool, then reheat to lukewarm before serving.

Assembly

Turn the tart out just before serving, and serve with sour cream or a crème fraîche parfait (made by beating Debic Parfait with 10% sour cream).

Recipe tags Jeroen van Oijen Hidde de Brabander Dessert Tart Apple Vanilla Debic Parfait French Debic Desserts
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