Tarte Tatin

Name: Tarte Tatin
Cuisine: french
Ingredients: 6 firm apples (e.g., Braeburn), peeled, cored, and quartered; 100 g unsalted butter, cut into pieces; 150 g granulated sugar; 1 sheet (≈250 g) puff pastry, thawed; 1 tsp vanilla extract; 1 tbsp fresh lemon juice; 1 pinch salt; 1 tsp ground cinnamon (optional)

Ingredients

6 firm apples (e.g., Braeburn), peeled, cored, and quartered
100 g unsalted butter, cut into pieces
150 g granulated sugar
1 sheet (≈250 g) puff pastry, thawed
1 tsp vanilla extract
1 tbsp fresh lemon juice
1 pinch salt
1 tsp ground cinnamon (optional)

Instructions

11. Preheat the oven to 190°C (375°F).
22. In a 23‑cm (9‑inch) oven‑proof skillet, melt butter over medium heat, then add sugar and stir until caramel turns amber, about 5 minutes.
33. Add lemon juice, vanilla, salt, and cinnamon to the caramel, then arrange the apple quarters tightly, cut side down, and cook for 10 minutes until the apples begin to soften.
44. Remove the skillet from heat; cover the apples with the puff pastry, tucking the edges down around the fruit.
55. Bake the tart for 25‑30 minutes, or until the pastry is golden and puffed.
66. Let the tart rest 5 minutes, then carefully invert onto a serving plate, allowing the caramelized apples to crown the pastry.
77. Serve warm, optionally with a dollop of crème fraîche or vanilla ice‑cream.

Source: llm-generated