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🍰 Vegan Tarte Tatin

373 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Sift the flour into a large bowl.
  2. 2. Mix the flour with 60 grams of sugar and a pinch of salt.
  3. 3. Cut 100 grams of the cold margarine into small cubes.
  4. 4. Add the margarine cubes to the flour mixture.
  5. 5. Knead the ingredients quickly into a smooth dough.
  6. 6. If the dough is too dry, add 1 to 2 tablespoons of cold water.
  7. 7. If the dough is too wet, add a little more flour.
  8. 8. Wrap the dough airtight in cling film.
  9. 9. Place the dough in the refrigerator for about 60 minutes.
  10. 10. Wash the apples thoroughly.
  11. 11. Peel the apples.
  12. 12. Core the apples.
  13. 13. Cut the apples into wedges.
  14. 14. Halve the lemon.
  15. 15. Squeeze the juice from the lemon.
  16. 16. Drizzle the apple wedges with 2 tablespoons of lemon juice.
  17. 17. Add sugar, 2 tablespoons of water, and 2 tablespoons of lemon juice to an ovenproof pan with a diameter of 26 centimeters.
  18. 18. Bring the sugar mixture to a boil.
  19. 19. Reduce the heat.
  20. 20. Carefully caramelize the mixture.
  21. 21. Add the remaining margarine to the caramel mixture.
  22. 22. Let the margarine melt.
  23. 23. Bring the mixture to a boil.
  24. 24. Wait until the mixture is foamy and golden yellow.
  25. 25. Arrange the apple wedges in the pan.
  26. 26. Let the apples simmer for 5 minutes.
  27. 27. Remove the pan from the heat.
  28. 28. Preheat the oven to 200 degrees Celsius with top and bottom heat.
  29. 29. Take the chilled shortcrust pastry out of the refrigerator.
  30. 30. Roll out the dough.
  31. 31. Place the dough over the apple wedges.
  32. 32. Fold the overhanging dough at the edge of the pan.
  33. 33. Poke holes in the dough with a fork.
  34. 34. Bake the tart for about 35 minutes until golden brown.
  35. 35. Remove the tart from the oven.
  36. 36. Let the tart cool for about 10 minutes.
  37. 37. Invert the tart onto a cake plate.

Nutrition per serving