This short little recipe is a must if you love the combination of caramel and fruit and if you've not too much time to spend on baking. It's inspired by the genuine Tarte Tatin, by a recipe I stumbled upon in La Cazuela Vegana and by David Lebovitz's Upside Down Cake.
You simply need:
3 tbs butter
100g sugar
4-6 apples
juice of 1/2 lemon
frozen puff pastry
1.layer
Melt the butter in a cake pan, add the sugar and cook while stirring until the sugar is melted and begins to bubble. Remove from heat and let cool.
2. layer
Peel and slice the apples, sprinkle with lemon juice and arrange them spiralwise on the 1. layer.
Preheat the oven to 200°C.
3.layer:
Top the apples with a layer of puff pastry (rolled out in the shape of the cake form).
Before you put it into the oven, poke a few holes into the pastry as an outlet for the steam.
Bake it for about 20 minutes until the puff pastry turns golden. Remove from oven, let cool for 10 minutes, then place a cake plate on top and flip the cake out on to the plate.
As David Lebovitz suggests, have also a try with plums, abricots, pears, or nectarines. Or replace the puff pastry by the original pate brisée or by cake batter. Bon appétit!
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