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The Tarte Tatin, another classic of French cuisine! Traditionally with apples, I made variant of this recipe: an Apple and Pear Tarte Tatin.
Tarte Tatin, a recipe that always works!
Tarte Tatin is really a recipe that works every time! Served hot with a scoop of vanilla ice cream, it’s a classic dessert that no one can resist.
The advantage of the tarte tatin is that it can be made with almost any fruit. It is perfect for using fruits which are not looking nice anymore because unlike the traditional tart, the fact that the fruits cook in the caramel and under the dough hides their flaws.
In addition, making a tarte tatin is super-fast if you use ready-made puff pastry. You can prepare everything in advance and bake the art at the last minute only.
Have you ever tried the savory tarte tatin? This is one of the first recipes I posted and one of my favorite express meals! Check out my recipe for Vegetable Tatin tart.
Apple and Pear Tarte Tatin Recipe
For a medium sized tart you need the following ingredients.
Ingredients
- 1 puff pastry (26 cm diametre)
- 2 large apples (or 3 small)
- 2 pears
- 30g butter
- 1 teaspoon of brown sugar
- 1 teaspoon of cinnamon
Preparation
Peel the apples and pears. Cut them into 8.
In a frying pan, add butter and sugar. When it starts to caramelize, add your apple slices. Then add the pear. Cook for 5 minutes.
Place the apple and pear slices in a tart dish. Pour the juice rendered by the fruit over the apples and pears. Then cover the pie with the puff pastry.
Bake for 25 minutes at 175 °C. Serve hot with a scoop of vanilla ice cream.
Pictures
Here are the steps of the recipe in pictures.
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Apple and Pear Tarte Tatin
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Ingredients
- 1 puff pastry
- 2 large apples or 3 small
- 2 pears
- 30 g butter
- 1 teaspoon of brown sugar
- 1 teaspoon of cinnamon
Instructions
- Peel the apples and pears. Cut them into 8.
- In a frying pan, add butter and sugar. When it starts to caramelize, add your apple slices. Then add the pear. Cook for 5 minutes.
- Place the apple and pear slices in a tart dish. Pour the juice rendered by the fruit over the apples and pears. Then cover the pie with the puff pastry.
- Bake for 25 minutes at 175 °C. Serve hot with a scoop of vanilla ice cream.
thank you for the recipe
The recipe doesn’t mention when to use the cinnamon. I added it at the beginning with the butter and sugar and it was a success, based on the comments of my Guinea pig friends…