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🍽️ Classic Tarte Tatin with Sugar Threads

685 kcal · 30 min · 4 servings

Classic Tarte Tatin with Sugar Threads Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 220 degrees.
  2. 2. Peel the apples, remove the cores, and cut them into quarters.
  3. 3. Melt 70 grams of butter in an oven-safe pan.
  4. 4. Add 150 grams of sugar and stir until the sugar caramelizes.
  5. 5. Place the apple pieces upright and close together into the hot caramel.
  6. 6. Place the pan on the bottom of the preheated oven for 5 minutes.
  7. 7. Remove the pan and distribute the remaining butter and sugar over the apples.
  8. 8. Let the puff pastry thaw and roll it out slightly larger than the pan.
  9. 9. Prick the pastry several times with a fork.
  10. 10. Cover the apples with the pastry, leaving a small overhang at the edge.
  11. 11. Bake the tart for 20 minutes in the oven.
  12. 12. Remove the tart, place a plate on top, and let it cool.
  13. 13. Place the pan back in the oven briefly to loosen the caramel.
  14. 14. Carefully invert the tart onto the plate.
  15. 15. Line the work surface with aluminum foil to protect it from sticky sugar.
  16. 16. Boil sugar with 125 milliliters of water and skim off the foam.
  17. 17. Clean the rim of the pot with a wet brush.
  18. 18. Add glucose syrup and boil the mixture until it turns amber-colored.
  19. 19. Place the bottom of the pot immediately into ice water to stop the cooking.
  20. 20. Stir the sugar with a metal spoon until it flows thickly.
  21. 21. Hold the spoon loaded with sugar between your thumb and index finger and swing it horizontally back and forth.
  22. 22. Lay the resulting sugar threads over a horizontally held cooking spoon.
  23. 23. Remove the threads and arrange them decoratively around the tart.
  24. 24. Finally, sprinkle the tart with pistachios.

Nutrition per serving