I´m sure it happened to you too. There is a phone ringing, telling you that a visit will come in about two hours. There is no cake in a refrigerator, so you need to work quickly in order it will be ready by then. I had some defrosted puff pastry in a refrigerator, so one problem solved. I decided to make a French upside-down apple cake – Tarte Tatin. Besides puff pastry, you will need only apples, butter and sugar, and extra quick and tasty dessert is ready. It will be ready and hot on your table within an hour and if you use already rolled out puff pastry, even sooner. Moreover, if you have some apples left from fall, you can use them up here, I used them too. Caramelized/cooked apples on butter and sugar have subtle buttery taste and I think also people who don´t like cakes with more fruit than batter will like them. I myself am one of them and I have to say that I liked more apples than batter, since apples have the already mentioned lovely buttery taste. If you need extra quick dessert, this is the one.
- 600 g apples
- 70 g butter
- 70 g brown sugar
- 275 g puff pastry (1 packet)
- + sugar and butter to grease and sugar a baking pan
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Grease with butter and sugar a round baking pan.
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Peel apples and cut them into thick slices.
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Melt butter in a saucepan, add apples and sugar, cook them for about 8 minutes until they are soft, while stirring occasionally.
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Pour apples in a round baking pan and spread them evenly over the whole bottom of the pan.
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Roll out puff pastry on a floured surface and cut out a circle with the size of the pan.
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Transfer round puff pastry on apples and press it down around the edges of the pan so pastry won´t shrink that much during baking.
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Bake for about 20 minutes on 200 degrees.
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Let it cool for about 5 minutes, then turn the cake upside down.
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Serve it warm.
- Baking pan – 26 cm
- Recipe adapted from My Cuisine No.4 2018
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