Introduction

Tarte tatin is a classic French pastry in which fruit is caramelized in butter and sugar, so delicious!

For the crust you can use a puff pastry or a shortcrust.

The recipe below is for a mini tatin, good for 2 people, you can easily triple the quantities to make a regular size tart.

Recipe inspired by Le Sot L'y Laisse recipe (in French).

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Ingredients

• Apples: 300g | 10.6oz | 2 medium apples
• Butter: 13g | 0.5oz | 1 tbsp
• Sugar: 13g | 0.5oz | 1 tbsp
• Shortcrust or puff pastry *- for this one we used our [all butter pastry](<https://data.butteristhenewdiet.com/All-Butter-Pastry-Crust-P-te-Bris-e-259f0720163b421da39c7aaab4c3b7b3>) and divided the original quantities by 4*

Caramel

• Water: 50g | 1.8oz | 1/4 cup
• Sugar: 62.5g | 2.2oz | 1/3 cup

Nutrition

<aside> 🧐 Serving: 126g Calories: 211kcal Total Fat: 7.9g (10%) Saturated Fat: 4.9g (24.5%) Cholesterol: 20.5mg (7%) Sodium: 1.5mg (0%) Total Carbohydrate: 35g (13%) Fiber: 1.3g (4.5%) Sugar: 24g Protein: 1.5g

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Preparation

1. If you're making your own pastry, start with it as you'll need to refrigerate it before rolling it out.
2. Apples: Wash, peel, core and cut apples in large cubes. In a pan, add butter and once it's melted add apples. Once apples start to get brown, add sugar and let cook on low-medium heat until apples are tender and caramelized. Drain and set aside.
3. Grease your cake pan with some butter.
4. Caramel: in a saucepan, add water and sugar. Bring to boil over medium heat. Once it turned brown, caramel is ready! Transfer to cake pan. To ensure caramel is well spread over the pan, you can cook in oven at 320F (160C) for few minutes.
5. Place apples on top of the caramel and press with a spoon or spatula. Let cool down and refrigerate.
6. On a floured surface, roll out the dough to the desired shape. Add on top of the apples, making sure you are folding the edges.
7. Refrigerate for 20 minutes at least.
8. Preheat oven to 355F (180C) and cook for 15-20 minutes. Let cool down for few minutes.
9. To remove from the pan, place a plate on top of the dish and return fast. Your tarte tatin is ready!
10. Bon appetit!