Recipe: Tart by Tarte Tatin Upside Down step by step with pictures | Handy.Recipes

Tart by Tarte Tatin Upside Down

Cooked upside down tart in the footsteps of a tarte tatin

Nutritional Value

Ever since puff pastry came on the market, I've been making this pie all the time, and I'm sure it's purely my own invention - because of my laziness and lack of love of baking. But it turned out that the Taten sisters were a century ahead of me, if not more, and it was just like in the movies with Shurik: - Why, I'm a chapel, too? - No, that was before your time, in the 14th century :) Well... I'm posting my recipe anyway, because the Taten sisters didn't cook like this in the 19th century, and maybe just maybe someone would be interested to read how I do it in the 21st ? At least, I hope so.

Author of the recipe

Ingredients for the inverted pie "on the trails "tarte tatin":


  • Puff pastry (take half a package, t.е. one sheet)
  • Fruit (assorted, your imagination here, anything is possible) - 0,5 kg
  • Sugar - 3 tablespoon
  • Olive oil - 2 tablespoon

How to cook upside down cake "on the trail "tarte tatin" step by step with photos


I think every good hostess always has puff pastry (just in case), frozen berries from summer and just fruit in the freezer. And the granulated sugar and butter all the more so :) So, forty minutes before the guests arrive, we'll easily and playfully make this pie :) This time I used apples and frozen plums with blackberries. The choice of fruit filling is up to you, absolutely anything is possible! Just the total weight of the fruit should be about half a kilo.

We take a frying pan, in which we will bake our cake. Put it on medium heat, three spoonfuls of sugar and two spoonfuls of butter. I like to use olive oil, for Christ's sake! Tastes nothing like butter, it's so much better! And even those who are not particularly fond of olive oil in this pie does not distinguish :) Here, perhaps the hardest part is making a delicious caramel. Over low heat, stirring all the time, making sure it doesn't stick or burn, don't add any water!! As soon as sugar has fully dissolved and caramelized as in the picture, we put it aside.

Next we add the fruit that we have prepared. Again, you can have any kind. Apples, plums, bananas, strawberries, currants, pears,... In short, it's easier to say you can't. When the fruit has juiced, the flavors have mingled, and you can feel the toppings melding together, remove from the stove.

Next, roll out the layer of dough lightly and cover the pan, trying to tuck the dough under the filling. Prick the cake with a fork so it won't bubble up, though it will rise anyway, but that's okay. It will fall off in any case, the laws of physics. Bake in the oven for 20-25 minutes at 180-190...

We have to take out such a monster :) Let it cool a little and then invert it on a plate,

Then cut it, put it on a plate and decorate it as you like. It's so easy that I can't believe I took so many pictures and wrote so many things :) This, friends, is delicious, quick and easy!

I seldom eat sweets, but when I do, I always think of Arabian sweets... Arabian countries... Egypt in particular. Just now I ate a piece of cake and remembered my sunrise encounters on the wild coast of the Red Sea, on the outskirts of Sharm el-Sheikh. I immediately put me in a romantic mood, I want to tell you, cook something delicious for your loved ones, let this dish be simple, but from the heart, because this is the best way to prove your love........ Your Katty Lees

Nutritional Value:

Whole Dish:
Calories
548 Calories
Protein
0 g
Fat
29.9 g
Carbohydrates
69.8 g
100g:
Calories
498.2 Calories
Protein
0 g
Fat
27.2 g
Carbohydrates
63.5 g

Sugar, Olive Oil, Creamy, Fruit, Baking, Fruits, Pastry, Tarts

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