The sudden cold and constant rain outside is the perfect moment for a ‘tarte tatin’. All you need is puff pastry, a few apples, 1 table spoon of butter, cinnamon and 2 table spoons of sugar and of course, last but not least, an oven.
Peel 4 apples and cut in chubby wedges. Squeeze some lemon juice to avoid discoloration.Mix the wedges with cinnamon and dress in a ceramic cake form. Spread the sugar and the butter. Put in the oven at 180° for 15 mins. Remove and cover with a round ready made puff pastry. Push the pastry carefully between the apples and cake form to create a ‘collar’. Make a few holes in the puff pastry and bake in the oven at 180° for 20 mins. Push a knife gently along the edges of the cake. Cover with a plate and turn (this is thé moment!). Don’t wait to start!
Thanks to the sisters Tatin for creating this delicious recipe in 1889.