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Caramel Apple Tart Upside Down with Rosemary and Sea Salt - photo 1
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Caramel Apple Tart Upside Down with Rosemary and Sea Salt

Cakes and Bakes Desserts Dishes for Special Occasions 90 min Medium 10 wyświetleń ~17.82 PLN - (0)
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Description

This is not an ordinary apple pie. It is its refined, upside-down sister, known in France as Tarte Tatin, in a unique rendition. Imagine perfectly arranged, juicy apple slices bathed in deep, amber caramel with a subtle, woody hint of fresh rosemary. The whole is covered with a perfectly flaky, buttery crust that, after baking and flipping, becomes a crispy base. The addition of sea salt cuts through the sweetness of the caramel, creating a dessert with a complex, multi-dimensional flavor. Served warm, with a scoop of melting vanilla ice cream, it becomes the essence of autumn elegance and comfort. This is a cake that not only tastes exquisite but also looks stunning, with a glossy caramel glaze on top.

Składniki (11)

Servings:
8
  • Wheat flour type 450 250 g
  • Masło 82% 185 g
  • Powdered sugar 50 g
  • Egg yolk 1.1 szt.
  • Cold water 30 ml
  • Gray Renet apples 4 szt.
  • Demerara brown sugar 200 g
  • Lemon juice 15 ml
  • Fresh rosemary 10 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Flaky sea salt 0.5 łyżeczka
💰 Szacowany koszt dania: ~17.82 PLN (2.23 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Shortcrust Pastry

1

Start by preparing the dough. In a large bowl, combine the all-purpose flour, powdered sugar, and a pinch of salt. Mix the dry ingredients thoroughly with a whisk or fork. The goal is to evenly distribute the sugar and salt in the flour, which will ensure a uniform flavor in the dough.

Ingredients: Wheat flour type 450, Powdered sugar, Salt
Use a large bowl so the ingredients don't spill out while mixing. Aerating the flour with a whisk will make the dough lighter.
2

Take 125g of very cold butter out of the fridge. Cut it into small cubes (about 1x1 cm) and add it to the dry ingredients. Now the most important part: rub the butter into the flour with your fingertips until the mixture resembles wet sand or breadcrumbs. Try to do this quickly so that the butter doesn't warm up.

Ingredients: Wheat flour type 450, Masło 82%
You can use a pastry cutter or a food processor (pulse option) to speed up the process and avoid warming the butter with your hands. This is key to achieving flakiness - the pieces of butter must remain in the dough.
3

Make a well in the center of the mixture. Crack an egg yolk into it and pour in 2 tablespoons of ice-cold water. Now, very quickly knead the dough, combining all the ingredients into a uniform ball. Do not knead for too long – just until the ingredients come together. Over-kneading will make the dough tough after baking.

Ingredients: Egg yolk, Cold water
If the dough is too dry and won't come together, add another teaspoon of cold water. The finished dough should be smooth but still cool to the touch.
4

Form the dough into a ball, slightly flatten it into a disk, wrap it tightly in plastic wrap, and place it in the refrigerator for at least 30 minutes, preferably for an hour. Chilling the dough is crucial – this allows the butter in the dough to harden, which prevents it from shrinking during baking and ensures perfect flakiness.

Flattening the dough into a disk will make rolling it out easier later. Don't skip the chilling step; it's one of the secrets to perfect shortcrust pastry.

Caramel and Apples

5

While the dough is cooling, prepare the apples. Wash them, peel them, cut them into quarters, and remove the cores. Cut each quarter into 2-3 thicker slices. Transfer the sliced apples to a bowl and drizzle them with freshly squeezed lemon juice. Gently mix to ensure the juice coats all the pieces – this will prevent them from browning.

Ingredients: Gray Renet apples, Lemon juice
Use a sharp vegetable knife or peeler. Try to make the apple pieces of similar thickness, which will ensure even baking.
6

Prepare the caramel. In a heatproof skillet (one that can be placed in the oven, e.g., cast iron or steel with a diameter of about 24-26 cm), evenly sprinkle the brown sugar. Place the skillet over medium heat and patiently wait for the sugar to start melting. Do not stir it at first; you can only gently shake the skillet. When most of the sugar has dissolved and has taken on an amber color, add 60g of diced butter and 2 sprigs of rosemary. Stir vigorously until the butter melts and combines with the caramel, creating a smooth sauce. Be careful, the caramel is very hot!

Ingredients: Demerara brown sugar, Masło 82%, Fresh rosemary
The most important thing is patience and attention – caramel can easily burn. If you don't have an oven-safe pan, you can prepare the caramel in a pot and then carefully pour it into a 24 cm springform pan.
7

Remove the pan from the heat. Carefully take out the rosemary sprigs. Now start arranging the apple slices at the bottom of the pan, directly in the hot caramel. Place them tightly, one next to the other, creating a pattern (e.g. a spiral from the outside to the center). Fill all the gaps with smaller pieces. Remember, this will be the top of your cake.

Ingredients: Gray Renet apples
Use kitchen tongs or a fork to avoid burning yourself with the hot caramel. Arrange the apples carefully, as this pattern will be visible once the cake is turned over.

Assembling and Baking

8

Preheat the oven to 190°C (fan) or 200°C (top-bottom). Take the chilled dough out of the fridge. On a lightly floured surface or baking paper, roll out the dough into a round shape, slightly larger than the diameter of your pan (about 28 cm). The thickness of the dough should be about 3-4 mm.

Ingredients: Wheat flour type 450
If the dough is too hard, wait for 5 minutes. Rolling it out on parchment paper will make it easier to transfer the dough to the pan – just flip the paper and gently place the dough on the apples.
9

Carefully transfer the rolled-out dough and cover the apples in the pan with it. Tuck the edges of the dough that hang over the pan inside, between the apples and the edge of the pan. Use the blunt side of a knife or a spoon for this. Finally, poke the dough in several places with a fork to allow steam to escape during baking.

A precise 'folding' of the edges of the dough inward will create a rim that will hold the caramel and apple juices inside the pie. Don't skip the pricking, otherwise the pie may puff up.
10

Place the pan in the preheated oven. Bake for about 30-35 minutes, until the top of the cake has a deep golden-brown color. You may notice that the caramel on the edges is bubbling appetizingly.

Place the pan on a baking sheet. Sometimes caramel can overflow, and the sheet will protect the bottom of the oven from getting dirty. Every oven bakes differently, so watch the color of the cake.
11

Carefully remove the pan from the oven and set it aside for 5-10 minutes. This is a very important step – the cake needs to 'rest' for a moment, and the caramel should cool slightly, but it must not harden completely. After this time, cover the pan with a large plate or serving platter, and then, holding the pan and the plate firmly at the same time (using oven mitts!), quickly and decisively flip everything upside down. The cake should fall onto the plate. If any pieces of apple remain in the pan, gently transfer them onto the cake.

This is the most exciting and potentially dangerous moment. Use thick kitchen gloves, as both the pan and the spilling caramel are extremely hot. Don't wait too long, as cold caramel will stick the cake to the pan.

Fun Fact

💡

Legend has it that Tarte Tatin was created by mistake in the late 19th century. Sisters Stéphanie and Caroline Tatin, who ran a hotel in France, were preparing a traditional apple pie. One of them allegedly forgot about the bottom crust and put only the pan with caramelized apples in the oven. Realizing the mistake, she covered the apples with dough and baked it. When turned out, it turned out to be an absolutely delicious dessert that became the hallmark of their hotel.

Best for

Elegancki deser po obiedzie Jesienny podwieczorek Spotkanie z przyjaciółmi Uroczystość rodzinna

Tips

🍽️ Serving

The cake tastes best served warm, within an hour of baking. Serve it with a large scoop of high-quality vanilla ice cream or a dollop of thick sour cream (crème fraîche). Just before serving, sprinkle the top with a pinch of flaky sea salt to enhance the caramel flavor and add crunch.

🥡 Storage

The cake can be stored at room temperature for up to 24 hours or in the refrigerator for up to 3 days, covered with plastic wrap. It is best to reheat individual portions in an oven preheated to 160°C for 5-7 minutes to restore the cake's crispness. Reheating in the microwave will make the cake soft.

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