ID: d4330b37...
A classic French upside-down tart featuring deeply caramelized apples cooked in butter and sugar, topped with a crisp shortcrust pastry. It offers a rich, buttery, and sweet-tart flavor profile that is best served warm with a dollop of cream.
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Make the shortcrust dough and let it rest in the fridge. → Prepare the apples by peeling, quartering, and coring them. → Cook the apples in a homemade butter caramel until soft and dark. → Pack the apples into a pan, cover with dough, and bake at 200°C for 30 minutes. → Cool the tart and flip it onto a plate, using heat to loosen the caramel if necessary.
Make the shortcrust dough and let it rest in the fridge. → Prepare the apples by peeling, quartering, and coring them. → Cook the apples in a homemade butter caramel until soft and dark. → Pack the apples into a pan, cover with dough, and bake at 200°C for 30 minutes. → Cool the tart and flip it onto a plate, using heat to loosen the caramel if necessary.
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Use cold butter for the dough to ensure a flaky crust.
Choose firm apples (like Pink Lady or Granny Smith) that won't turn into mush during the long caramelization process.
Watch the caramel closely; it should be dark amber for flavor but can burn quickly.
Packing the apples tightly is important as they shrink during baking.
Heating the pan before flipping is a critical trick to ensure the apples stay on the tart rather than sticking to the pan.
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