Tarte tatin aux pommes normandes

Name: Tarte tatin aux pommes normandes
Total time: 60 min
Yield: Serves 8
Cuisine: Normandy
Ingredients: 1 sheet of all-butter shortcrust pastry; 8 firm tart apples (Normandy Reinette); 150 g (¾ cup) granulated sugar; 100 g (3½ oz) Normandy salted butter; 2 tbsp calvados; 1 tsp ground cinnamon; 1 pinch of fleur de sel

Normandy upside-down apple tart

⏱ 60 minServes 8Medium420 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients8 servings

1sheet of all-butter shortcrust pastry
8firm tart apples (Normandy Reinette)
150 g (5 oz)superfine sugar
100 g (3½ oz)Normandy salted butter
2 tbspCalvados
1 tspground cinnamon
1 pinchfleur de sel (flaky sea salt)

1 sheet of all-butter shortcrust pastry
8 firm tart apples (Normandy Reinette)
150 g (5 oz) superfine sugar
100 g (3½ oz) Normandy salted butter
2 tbsp Calvados
1 tsp ground cinnamon
1 pinch fleur de sel (flaky sea salt)

Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 copper or cast-iron Tatin pan (26 cm / 10 in)

1 sharp paring knife

1 vegetable peeler

1 fan oven (180 °C / 350 °F)

1 cooling rack

1 large round serving plate

1 roll of parchment paper

1 bowl scraper

03 — Method

Peel and core the apples and cut into even quarters.Making it from scratch? See the shortcrust pastry — ≈ 15 min
Melt the butter in the pan over low heat, add the sugar and cook to an amber caramel.
Add the calvados and carefully flambé, then the cinnamon and fleur de sel.
Stand the apple quarters tightly in the hot caramel in a neat rosette.
Cook over medium heat for 25 minutes so the apples soften in the caramel and release their juices.
Unroll the pastry and lay it over the apples, gently tucking the edges down inside the pan.
Bake for 30 minutes at 180 °C (350 °F) and turn out while hot onto the round serving plate.