Veggie
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dessert · French
Strawberry Tart
A classic French strawberry tart with a crisp, buttery pastry shell, silky vanilla pastry cream, and glossy fresh berries arranged over the top.
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Vegetarisch
French
Tarte Tatin
A classic French upside-down apple tart with deeply caramelized fruit, buttery pastry, and a glossy amber sauce. Bake it in an ovenproof skillet for an especially even caramel and an easy turn-out.
75 min
6 Portionen
Medium
Zubereitung
1
Heat the oven to 190°C. Unroll the chilled puff pastry and cut a round about 2 cm wider than the top of a 24 cm ovenproof skillet. Prick it lightly all over with a fork, then refrigerate while preparing the apples.
2
Peel, core, and halve the apples. Toss them gently with the lemon juice, then arrange them cut-side up on a tray so they are ready to place in the caramel.
3
Place the butter and 100 g of the sugar in the skillet over medium heat. Cook for 4 to 6 minutes, swirling occasionally, until the butter melts and the sugar becomes a smooth, pale caramel. Sprinkle the remaining 50 g sugar over the base.
4
Arrange the apple halves tightly in the skillet, rounded side down and cut side up, packing them in a single layer. Cook over medium heat for 10 to 12 minutes, until the apples begin to release juice and the caramel bubbles around their edges.
5
Remove the skillet from the heat. Lay the chilled pastry over the apples, tucking the edge down inside the rim with a spoon or spatula. Cut two small vents in the center.
6
Bake for 35 to 40 minutes, until the pastry is puffed and deeply golden and the caramel is bubbling at the edges. Let the skillet rest for 5 minutes; do not leave it much longer, or the caramel may set before turning out.
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7
Run a thin knife around the pastry edge. Place a large rimmed serving plate over the skillet, hold both firmly with oven mitts, and invert in one quick motion. Lift away the skillet and replace any apple pieces that remain behind. Finish with flaky sea salt if using and serve warm.
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Warum dieses Rezept gelingt
The apples cook slowly in butter and sugar until their moisture concentrates and their edges turn jammy, while the pastry bakes above them and absorbs the fragrant caramel after the tart is inverted.
Aufbewahren und Aufwärmen
So bewahrst du es auf
Cover and refrigerate for up to 3 days. The pastry will soften slightly, but the tart will remain flavorful.
So wärmst du es auf
Reheat individual slices in a 160°C oven for 8 to 10 minutes, or serve at room temperature. Avoid microwaving, which can make the pastry rubbery and the caramel uneven.
Nährwerte / Portion
587kcal
4,40 gEiweiß
73,34 gKohlenhydrate
32,11 gFett
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