Tatin tart with apples and strawberries
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I think it's a good idea for a quick dessert for when unannounced guests appear and you don't have anything sweet to serve them, especially since I always use puff pastry, it seems to me that my time is much too precious and a bit short unfortunately, so no matter how many critics attract, I don't make puff pastry at home :)
My recipe is for 2 tarts
- I used:
- 2 packets of puff pastry from Lidl
- 7 medium apples
- 5 large strawberries
- 200 gr butter
- 350 gr sugar
- 4 sachets of vanilla sugar
- 4 cardamom pods
- vanilla essence
- 1 egg to grease the dough
Preparation time: less than 60 minutes
RECIPE PREPARATION Tatin Tatin with apples and strawberries:
I peeled the apples and the back and then I cut them into not very thin slices, I also cut the strawberries into slices. In the tart pan I put for 1 serving 100 gr butter, 175 gr sugar, 2 sugar sachets vanilla, the seeds from 2 cardamom pods, a little vanilla essence and I put the tray on the stove over low heat, until the butter and sugar melted. I then took the tray and placed the apple slices on the edges and the strawberry slices in the middle.
I lightly spread the dough, cut its ends to bring it to the shape of my tray, put the dough over the fruit in the pan, inserting the edges of the dough into the pan, greased with beaten egg on top and put the tart in the oven until the dough it turned beautiful.
After I took the tray out of the oven, I let it rest for a while then I put a plate over the tart and turned it upside down so that the fruit was up and I let it cool enough to be eaten. smoothly.
I did the same with the second tart
I served tart tatin with apples and strawberries with a tablespoon of natural cream.
Tatin tart with apples and strawberries - Recipes
1 kg of apples
juice of 1/2 lemon
200 g sugar
160 g butter
Method of preparation :
Peel the apples, cut them into 4 and remove the seeds. Squeeze the juice from 1/2 lemon over the apples.
Caramelize the sugar, then add the butter and vanilla essence. Mix well. We pour this caramel in the shape of a tart (d = 26 cm).
Place the cut apples over the tart-shaped caramel, with the hole facing up. Sprinkle with powdered sugar and cinnamon powder, then bake for 30-35 minutes.
After the 35 minutes have passed, take the apples out of the oven, place the French dough on top of them (prick them from place to place with a fork, so as not to swell) and put them back in the oven until the dough is browned. (about 15-20 minutes). After removing the tray from the oven, let it cool a bit (10-15 minutes), turn it upside down on a plate. Let cool and serve.
Unfortunately I don't have the picture of the whole cake baked and turned upside down, because I was away from home and my husband managed to cut the tart & # 8230 and make it