Apple and Pear Tarte Tatin in Spiced Caramel - photo 1
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Apple and Pear Tarte Tatin in Spiced Caramel

Desserts Cakes and Bakes European cuisine 100 min Medium 14 wyświetleń ~21.32 PLN - (0)
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Description

This is a unique variation on the French classic – Tarte Tatin. Instead of the traditionally used apples, this recipe combines their tartness with the sweetness and delicate, grainy texture of pears. The secret to the depth of flavor is the caramel, which is not just any caramel. It has been enriched with aromatic star anise and a pinch of cardamom, giving the whole dish a warm, spicy, and slightly exotic character. The entire tart is covered with homemade, buttery shortcrust pastry with the addition of ground almonds, which becomes incredibly crunchy and nutty after baking. The tart, baked upside down, presents beautifully when turned over – the fruits bathed in a glossy, amber sauce create an appetizing mosaic. Serve it warm with a dollop of cool crème fraîche or Greek yogurt, which perfectly balances the sweetness of the caramel.

Ingredients (14)

Servings:
6
  • Mąka pszenna tortowa (typ 450) 200 g
  • Butter 150 g
  • Cukier drobny 150 g
  • Powdered sugar 30 g
  • Apples (hard and sour) 3 szt.
  • Pears (firm) 2 szt.
  • Ground almonds 30 g
  • Egg yolk 1.1 szt.
  • Cold water 15 ml
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • Star anise 0.4 szt.
  • ✨ Opcjonalne
  • Ground cardamom 1 g
  • Crème fraîche 100 g
  • Almond flakes 15 g
💰 Szacowany koszt dania: ~21.32 PLN (3.55 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Almond Shortcrust Pastry

1

In a large bowl, combine the dry ingredients for the dough. Add 200g of all-purpose flour, 30g of powdered sugar, 30g of ground almonds, and a pinch of salt. Use a whisk or fork to mix everything thoroughly and aerate it. The goal is to ensure the ingredients are evenly distributed before adding the fat.

Ingredients: Mąka pszenna tortowa (typ 450), Powdered sugar, Ground almonds, Salt
Use a large bowl to have the freedom to mix. Sifting the flour and powdered sugar through a sieve will help avoid lumps and make the cake even more delicate.
2

Add 100g of very cold butter, cut into small cubes (about 1x1 cm), to the bowl with the dry ingredients. Now for the most important part: using only your fingertips, quickly rub the butter into the flour until the mixture resembles wet sand or crumbs. Try to work quickly so that the butter doesn't warm up from the heat of your hands.

Ingredients: Butter
This is a key step for the flakiness of the pastry. Warm butter will create a tough dough, not a flaky one. If you have warm hands, you can use a pastry cutter or pulse in a food processor.
3

Make a well in the center of the mixture. Crack one egg yolk into it and pour in one tablespoon (15 ml) of ice-cold water. Using a fork or knife, gently start to incorporate the dry ingredients into the center until they begin to combine. Then, very briefly knead the dough by hand, just until a relatively uniform ball forms. Do not knead it for long!

Ingredients: Egg yolk, Cold water
Excessively kneading shortcrust pastry activates the gluten in the flour, which will make it hard and rubbery after baking. The goal is just to combine the ingredients; the dough does not need to be perfectly smooth.
4

Shape the dough into a ball and gently flatten it to form a disk about 2 cm thick. Wrap it tightly in plastic wrap and place it in the refrigerator for at least 30 minutes, preferably for an hour. Chilling is essential for the butter to firm up again and for the gluten in the dough to 'rest'.

Flattening the dough into a disk before chilling will make rolling it out easier later. Don't skip this step - warm dough will stick and tear while rolling.

Preparation of fruits and caramel

5

While the dough is chilling, prepare the fruit. Wash the apples and pears, peel them using a vegetable peeler. Then cut each into four pieces (quarters) and use a small knife to remove the cores. Try to make the quarters of equal size.

Ingredients: Apples (hard and sour), Pears (firm)
To prevent the peeled fruit from browning, you can drizzle a little lemon juice over them. However, in this recipe, it is not necessary as they will soon go into the caramel.
6

Prepare a heavy, ovenproof skillet with a diameter of 24-26 cm (preferably cast iron or steel with a thick bottom). Evenly sprinkle 150g of fine sugar on it. Place it on a medium heat burner and patiently wait. Do not stir! Watch as the sugar begins to melt from the edges. You can only gently move the entire skillet to allow the liquid sugar to cover the dry crystals. Cook until all the sugar has dissolved and achieves a beautiful amber color.

Ingredients: Cukier drobny
The key to perfect caramel is patience and not stirring at the beginning, as this could cause crystallization. Be careful not to burn it - the distance from amber to black is very short! The pan must be oven-safe, as it will go into the oven.
7

When the caramel reaches the desired color, immediately remove the pan from the heat. Be careful, it is extremely hot! Carefully add 50g of diced butter. The caramel will start to bubble and splatter violently - this is a normal reaction. Stir vigorously with a wooden spoon until the butter completely melts and combines with the caramel into a smooth sauce. Toss in 2 star anise and optionally a pinch of cardamom.

Ingredients: Butter, Star anise, Ground cardamom
Use a long-handled spoon to avoid burns from steam and splattering caramel. Adding butter halts the caramelization process and gives the sauce a rich, buttery flavor.
8

In the bottom of the pan, in hot caramel sauce, start arranging the prepared quarters of apples and pears. Place them tightly, one next to the other, alternating to create a pattern (e.g. concentric circles). Remember that this side will be the top of the tart. Press the fruits into the caramel, don't be afraid to pack them in, as they will slightly reduce in volume during cooking.

Use kitchen tongs to carefully arrange the hot fruits and avoid burning your fingers. A tight arrangement is important so that when the tart is turned over, it is compact and does not have empty spaces.

Assembling and baking the tart

9

Preheat the oven to 190°C (fan) or 200°C (top-bottom). Take the chilled dough out of the fridge. On a lightly floured surface or a piece of baking paper, roll out the dough into a round shape about 2-3 cm larger in diameter than your pan and about 3-4 mm thick.

Roll from the center outwards, regularly turning the dough 90 degrees to achieve an even circle. If the dough starts to stick to the rolling pin, lightly dust it with flour.
10

Carefully transfer the rolled-out dough and cover the fruit in the pan with it. You can loosely roll the dough onto a rolling pin to make it easier to move. Once the dough is in place, using a spoon or your fingers, tuck the edges inward, between the fruit and the sides of the pan. The edges of the dough should 'wrap' around the fruit.

Don't worry if the dough cracks slightly while transferring. You can easily seal it with your fingers right on the pan. Tucking in the edges properly will create a base that will hold everything together when flipped.
11

Take a fork and poke the surface of the dough in several places. These small holes will allow steam to escape during baking, ensuring that the dough doesn't puff up and bakes crispy.

Just 5-6 evenly spaced pricks across the entire surface are enough. This is a simple trick that ensures a perfectly flat and crispy base.
12

Place the pan in the preheated oven. Bake for about 30-35 minutes. The tart is ready when the crust on top has a deep golden-brown color and the caramel sauce is bubbling enticingly at the edges of the pan.

Since every oven bakes differently, keep an eye on the tart after 25 minutes. The baking time may vary slightly. Placing the pan on a larger baking sheet will protect the oven from any potential caramel leaks.

Final: Flipping and Serving

13

Carefully remove the pan from the oven and place it on a board or rack. Let the tart 'rest' for exactly 5-10 minutes. This is a very important step - if you turn it out immediately, the hot caramel will be too runny. If you wait too long, the caramel will set and stick the fruit to the bottom of the pan.

Use thick kitchen gloves! The handle of the pan is extremely hot. Set a timer so you don't forget about the grating at this crucial moment.
14

Prepare a large plate or platter with a diameter larger than the skillet. Cover the skillet with it. Now comes the hardest part: grab the plate and the hot handles of the skillet (using oven mitts!). With a decisive, quick motion, flip everything upside down. Place the plate on the countertop and slowly lift the skillet. The tart should smoothly fall onto the plate, revealing the caramelized fruits.

If any fruit is left in the pan, don't panic! You can gently scoop it out with a spoon and place it back on the tart. A bit of confidence and speed - that's the key to success!
15

Serve the tart warm, when the caramel is still liquid and the crust is crispy. Cut it into portions with a sharp knife. Next to each piece, add a generous dollop of crème fraîche or thick Greek yogurt. If using, sprinkle everything with toasted almond flakes for extra crunch.

Ingredients: Crème fraîche, Almond flakes
The contrast between the warm, sweet tart and the cool, sour topping is absolutely heavenly. Don't skip this element, as it completes the overall flavor experience.

Fun Fact

💡

Legend has it that Tarte Tatin was created by mistake in the late 19th century. Sisters Stéphanie and Caroline Tatin, who ran a hotel in Lamotte-Beuvron, France, one day while preparing an apple pie, forgot to put the pastry at the bottom of the pan. In a hurry, Stéphanie tossed apples with butter and sugar into a skillet, covered them with pastry, and put it in the oven. To save the dessert, she served it to guests upside down. It turned out to be a hit and became the signature dish of the Tatin hotel.

Best for

Jesienny podwieczorek Elegancki deser po obiedzie Spotkanie z przyjaciółmi Uczta na poprawę nastroju

Tips

🍽️ Serving

Tarte Tatin tastes best served warm, about 15-20 minutes after taking it out of the oven. It is best cut with a sharp, serrated knife. An essential addition is something to balance the sweetness – vanilla ice cream, unsweetened whipped cream, or preferably thick, sour crème fraîche or Greek yogurt. Sprinkling with toasted almonds or pecans will add wonderful texture.

🥡 Storage

The tart can be stored at room temperature for up to 24 hours, covered with a dome. In the fridge, it will last 2-3 days, but the crust will lose its crispness. To reheat it, it's best to place a piece in an oven preheated to 160°C for 5-10 minutes. This will restore the crispness of the crust, and the caramel will become liquid again. Reheating in the microwave is not recommended, as it will make the crust soggy.

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