All recipes Pastry shop/Confectionery

Tarte Tatin

Apple tart with crumble base

Yield

pieces of 75 g,
Ø 7.5 cm

Scheduling

Preparation: 50 minutes

Baking time: 25 minutes/175°C

Nutritional values (100 g or 100 ml)

energy: 993 kJ/237 kcal;

fat: 9.2 g, of which saturated 3.6 g;

carbohydrates: 35 g, of which sugars 29 g;

protein: 2.5 g; salt 0.14 g

Print recipe

Ingredients

Yield Recipe

Apples for Tarte Tatin

1'050 g

apples, tart, bake-stable (e.g. Boskoop or Elstar), thinly sliced

270 g

sugar

Crumble mixture

115 g

butter, soft

125 g

sugar

150 g

wheat flour 400

130 g

almonds, white, ground

3 g

table salt

6 g

ginger, fresh, finely grated

6 g

lemon zest, fresh, finely grated

Production

Crumble mixture

Process all ingredients into a crumbly mixture (crumble).

Baking crumble bases

Distribute the prepared crumble mixture evenly into silicone molds (8 cm Ø, 3 cm height). Press the mixture flat using an object that matches the diameter of the mold.

Baking time: approx. 25 minutes
Baking temperature: 175°C (convection oven)
Leave the crumble bases to cool completely.

Tip: The bases can be baked in the same molds as the apples, since time and temperature are identical.

Preparing and baking the apples

Peel and core the apples and cut into thin slices.

Melt the sugar to a golden brown caramel. Melt the sugar into a golden brown caramel. Immediately pour it into the silicone molds and cover the bottom completely. Place approx. 70 g of apple slices tightly and overlapping on top of the caramel in each mold. Press down firmly – the apples will lose volume while baking.

Baking time: approx. 25 minutes
Baking temperature: 175°C
Let the molds with the baked apples cool completely.

Finishing

Place the cooled crumble bases on top of the baked apples and press down slightly. Then carefully invert the molds so that the apple layer ends up on top.

Glaze (optional)

When unmolding, some caramel-apple juice will escape. Collect it and mix with neutral cold jelly at a ratio of 1 : 2. Glaze the tarts with this jelly mixture.