Tarte Tatin with Cinnamon Cream


Total time: 1hr 10m
Preparation Time: 15m

Servings
For 8 pieces


Nutritional Information

Contains 288 Kcal, 2g Protein, 45g Carbohydrates, 11g Fat


Ingredients

  • Preparation:
  • 150 g sugar
  • 1 kg apples (z.B. Braeburn), geschält, gesechstelt
  • 25 g butter, in Stücken
  • Cinnamon Whipped Cream
  • 1 puff pastry, rolled into a circle (ca. 32 cm Ø)
  • Utensils
  • Für eine weite ofenfeste Form von ca. 28 cm Ø, Boden mit Backpapier belegt, Rand gefettet

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Instructions

  • Preparation:

    Grease the base of a baking tray (28-30 cm Ø), line it neatly with baking paper. Spread the sugar over the prepared tray base. In the centre of an oven preheated to 220°C, caramelize the sugar for approx. 7 mins. until golden brown. Remove from the oven. Distribute the knobs of butter over the caramel. Peel the apples, cut into sixths, remove the cores, place the apples in the caramel, cut side down and slightly overlapping. Bake for approx. 20 mins. in the centre of an oven preheated to 220°C.
  • Backen

    Firmly prick the pastry with a fork and place loosely over the apples. Make a rim between the apples and the edge of the tray. Bake for a further 15 mins. Remove from the oven, leave to stand for approx. 2 mins., tip out immediately onto a cake plate, serve warm or cold.
  • Cinnamon Whipped Cream

    Beat the single cream, icing sugar and cinnamon until stiff, serve with the tart.
  • Fertigbacken

    Ca. 15 Min. herausnehmen, ca. 2 Min. stehen lassen, sorgfältig auf eine Tortenplatte stürzen, Backpapier entfernen, warm oder kalt servieren.
  • Tipp:

    Mit Zimtrahm servieren.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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