Tarte Tatin from the Mini Oven
Tarte tatin with caramelised apples, ready in 75 minutes for 6 people – an autumn classic made in the bakeVIA mini oven.
Nutrition (approx.): 470 kcal per serving
Ingredients
- 6 firm apples (e.g. Elstar or Cox Orange), peeled, cored and halved
- 150 g caster sugar
- 80 g unsalted butter, cut into cubes
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1 pinch of salt
- 1 sheet of ready-made puff pastry or shortcrust pastry (approx. 230 g), rolled into a round 26 cm in diameter
Preparation
- Preheat the bakeVIA mini oven to 190 °C top and bottom heat. Meanwhile, peel the apples, remove the cores and cut them in half, so they cook evenly and the caramel can penetrate them properly.
- Melt the butter in a 24 cm oven- and hob-safe cast-iron pan or tart tin over medium heat. Add the sugar and let it melt without stirring until it turns an amber-coloured caramel, which takes about 8 to 10 minutes. Stir in the vanilla extract, ground cinnamon and pinch of salt at the very end.
- Arrange the apple halves, rounded side down, tightly next to and against each other in the caramel, leaving as little space as possible. Let the apples cook gently on the hob over medium heat for 5 minutes, so they soften slightly and the caramel can continue to reduce.
- Remove the pan from the heat and lay the rolled-out pastry over the apples. Carefully press the edges down and inward all the way around the edge of the pan, so the apples are fully enclosed and the pastry fits snugly.
- Place the pan in the preheated bakeVIA mini oven and bake at 190 °C for 30 to 35 minutes, or until the pastry is deep golden brown and crisp. Check after 25 minutes whether the pastry is browning too quickly; if necessary, cover it loosely with a piece of aluminium foil.
- Remove the tarte tatin from the bakeVIA mini oven and leave it to rest in the pan for exactly 5 minutes. Place a large plate or serving dish upside down on the pan and flip the tarte tatin in one smooth motion, so the caramelised apples end up on top. Serve immediately, preferably with a scoop of vanilla ice cream or a spoonful of crème fraîche.
