The reason I like making Tarte Tatin is that I make my own butter puff pastry. But this time I wouldn't recommend you to do that. I takes too much engagement and it's time consuming. That's why I'm just going to say that if you buy ready butter puff pastry in the shop you are going to save a lot of time. At least If you are not a professional chefs and you are making this as a dessert for let's say a dinner for friends and you really want to impress them. Again only because making home made butter puff pastry is really time consuming.
This dessert is so appreciated by many and it's a classic that even one of my friends that's gluten intolerant could't say no to it.
First time I made it it was in my academy and I just simply fell in love with it's elegance. Since then I have made it a lot of times, honestly just to impress the people I was serving it to.
So here is the recipe and the procedure I use. Feel free to test it.
Ingredients:
0.100 Refined Sugar
0.100 Brown Sugar
0.020 kg Butter
0.030 l Water
0.002 kg Cinnamon
4 pieces of Green Peers - peeled and cut in half
0.220 kg Butter Puff Pastry
0.030 l Brandy
Procedure:
Cut peers in half after you peel them. Remove the core out of them.
Mix brown and white refined sugar, ad butter and water in oven proof pan and met sugar on high heat half way. Arrange peers in the pan forming a nice circle composition and wait to get a nice caramel from sugar on medium heat.
When you get nice thick, lava like caramel and all the juices from peers and water evaporate, remove from the heat and leave to cool down a little bit. Sprinkle with cinnamon at this point. The reason we put cinnamon now and not before is simply because this way it wont burn and become bitter.
This is when butter puff pastry is needed. When buying it make sure its in the shape of circle, if not just simply roll it and cut out the circle out of it that's 2 cm bigger than the pan which you have used for caramel and peers.
Cover peers with dough and tuck in edges under the fruits.
Bake in preheated oven on 200 °C for 15 minutes.
Leave it to set for 10 minutes and than transfer to the serving plate by flipping the pan on it.
Before serving flambe Tarte Tatin with the brandy.
For Tarte Tatin you can use apples or peaches also if you choose.
