Veggie
Image générée par IA
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.
Image générée par IA
Végétarien
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 portions
Medium
Comment préparer
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.
Image générée par IA
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.
Image générée par IA
Pourquoi cette recette fonctionne
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.
Conservation et réchauffage
Comment la conserver
Cover and refrigerate for up to 3 days. The pastry will soften slightly, but the tart will remain flavorful.
Comment la réchauffer
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.
Nutrition / portion
587kcal
4,40 gprotéines
73,34 gglucides
32,11 glipides
D’autres recettes qui pourraient vous plaire
Veggie
Image générée par IA
dessert · French
Lemon Meringue Tart
A classic French lemon tart with a crisp sweet pastry shell, intensely bright lemon curd, and a softly toasted Swiss meringue crown.
Veggie
SS
Image générée par IA
dessert · French
Crème Brûlée
Silky vanilla custard beneath a glassy caramel shell, baked gently in a water bath for an elegant French dessert with contrasting textures.
Veggie
Image générée par IA
dessert · French
Yogurt Cake
A tender French yogurt cake with a softly golden crust, gentle vanilla aroma, and a moist, fine crumb. The yogurt pot provides an easy measuring reference, while lemon zest keeps the classic gâteau au yaourt bright and balanced.
Veggie
Image générée par IA
dessert · French
Molten Chocolate Cake
Individual French-style chocolate cakes with a softly set exterior and a warm, flowing dark-chocolate center. A brief rest after baking makes them easy to turn out while preserving their signature molten texture.
Veggie
Image générée par IA
dessert · Canadian
Saskatoon Berry Pie
A classic Canadian Saskatoon berry pie with a jammy, lightly tart filling beneath a flaky golden crust. Lemon zest and vanilla sharpen the berries’ rich, plum-like flavor without masking their character.
Veggie
Image générée par IA
dessert · German
Danube Wave Cake
A German Danube Wave Cake built as a rippled traybake: tender vanilla cake is streaked with cocoa, studded with tart sour cherries, and finished with a cool vanilla buttercream and a fine bittersweet chocolate shell. Each slice offers soft crumb, juicy fruit, creamy frosting, and a delicate snap.
Veggie
Image générée par IA
dessert · German
Plum Sheet Cake
A German plum traybake built around tart Italian prune plums, a tender vanilla butter base, and a crisp almond-cinnamon finish. The fruit softens into bright, jammy pockets while the lightly crunchy topping adds contrast to each cleanly cut square.
Tarte Tatin
Image générée par IA