Apple and rosemary tarte tatin
Indulge in the perfect fusion of flavors with this Apple and Rosemary Tarte Tatin. Juicy apples caramelized with butter and sugar, a hint of lemon, and a touch of fragrant rosemary, all encased in crispy puff pastry. An elegant dessert that’s surprisingly easy to make!
- 03 Apr 2024
- Cook time 50 min
- Prep time 15 min
- 6 Servings
- 5 Ingredients
Indulge in the classic elegance of an Apple and Rosemary Tarte Tatin. This delightful dessert combines the sweet and tangy flavors of apples with the aromatic essence of rosemary, all encased in a golden, flaky puff pastry. Perfect for a special occasion or a cozy night in, this tarte tatin will leave your taste buds craving more.
Ingredients:
Instructions:
- Peel, core, and quarter the apples.
- In a large bowl, toss the apple quarters with the lemon juice. This will prevent them from browning and add a bit of tanginess to the tart.
- Preheat your oven to 375°F (190°C).
- In an ovenproof skillet or cast-iron pan (about 10 inches in diameter), melt the butter over medium heat.
- Sprinkle the sugar evenly over the butter.
- Continue to cook over medium heat, without stirring, until the sugar melts and turns a golden caramel color. This should take about 5-7 minutes. Be careful not to burn the caramel.
- Remove the skillet from the heat once the caramel is ready.
- Carefully arrange the apple quarters in a circular pattern in the skillet with the rounded sides facing down. Make sure the apples are packed tightly together, as they will shrink while cooking.
- On a lightly floured surface, roll out the puff pastry sheets if needed to fit the size of your skillet.
- Cut the pastry into a circle slightly larger than the skillet. Place one sheet over the apples and tuck the edges down around the apples. If needed, use the second sheet to fill any gaps, tucking the edges in around the apples.
- Place the skillet in the preheated oven and bake for 25-30 minutes, or until the puff pastry is golden brown and puffed up.
- Once baked, remove the skillet from the oven and let it cool for a few minutes.
- Carefully run a knife around the edge of the pastry to loosen it.
- Place a large plate or serving dish over the skillet and, using oven mitts, carefully invert the tarte tatin onto the plate.
- Let it cool slightly before serving.
- Serve the Apple and Rosemary Tarte Tatin warm, on its own or with a scoop of vanilla ice cream.
Tips:
- Choose firm and slightly tart apples like Granny Smith for the best texture and flavor.
- Thaw the puff pastry sheets ahead of time to ensure they roll out smoothly.
- Make sure to caramelize the sugar and butter until they reach a deep amber color for a richer taste.
- Add a pinch of salt to the caramel for an enhanced flavor profile.
- Allow the cooked tarte tatin to cool for a few minutes before flipping it out to avoid burns and ensure it holds its shape.
Your Apple and Rosemary Tarte Tatin is now ready to be enjoyed! The crispiness of the puff pastry, the sweetness of the caramelized apples, and the subtle hint of rosemary create a dessert experience that is both comforting and sophisticated. Serve it warm, possibly with a dollop of vanilla ice cream or a drizzle of cream, and savor every bite of this delightful creation.
| Nutrition Facts | |
|---|---|
| Serving Size | 220 grams |
| Energy | |
| Calories 630kcal | 25% |
| Protein | |
| Protein 7g | 4% |
| Carbohydrates | |
| Carbohydrates 70g | 20% |
| Fiber 3.84g | 10% |
| Sugar 30g | 29% |
| Fat | |
| Fat 36g | 43% |
| Saturated 7g | 23% |
| Cholesterol 12mg | - |
| Vitamins | |
| Vitamin A 40ug | 5% |
| Choline 10mg | 2% |
| Vitamin B1 0.29mg | 24% |
| Vitamin B2 0.25mg | 19% |
| Vitamin B3 3.27mg | 20% |
| Vitamin B6 0.06mg | 4% |
| Vitamin B9 50ug | 13% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 9mg | 10% |
| Vitamin E 0.67mg | 4% |
| Vitamin K 16ug | 14% |
| Minerals | |
| Calcium, Ca 16mg | 1% |
| Copper, Cu 0.13mg | 0% |
| Iron, Fe 2.31mg | 21% |
| Magnesium, Mg 20mg | 5% |
| Phosphorus, P 66mg | 5% |
| Potassium, K 180mg | 5% |
| Selenium, Se 20ug | 37% |
| Sodium, Na 210mg | 14% |
| Zinc, Zn 0.50mg | 5% |
| Water | |
| Water 110g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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