An emblematic French dessert, tarte Tatin seduces with its golden pastry, melting caramelized apples and a little bit of a twist! Made with Quebec apples, it's even tastier and more local.
Ingredients
- 225 g (1/2 lb) shortcrust pastry
- 5 to 6 Cortland apples
- 80 ml (1/3 cup) butter
- 45 ml (3 tablespoons) brown sugar
- Cinnamon (optional)
Preparation
- Preheat oven to 205°C (400°F).
- Peel the apples, remove the seeds and cut into 1 cm-thick slices.
- Melt the butter in a frying pan and brown the apple slices. Let them brown for 1 to 2 minutes on each side.
- Spread brown sugar evenly over the bottom of a 9-inch baking pan. Arrange apple slices evenly on top of each other. Sprinkle with cinnamon (optional).
- Place the pastry on top. Cut a small hole in the center to allow steam to escape.
- Place in the oven and bake for 10 minutes. Reduce oven temperature to 180°C (350°F) and continue baking for 20 minutes.
- Unmould the warm tart and serve immediately.
Tips and tricks
This recipe is courtesy of the website: www.iga.net