Pink Lady Apple Tarte Tatin with Brick Pastry
Recipe by Norbert Tarayre
An improvised version of the famous Tarte Tatin, made with Pink Lady apples sliced into strips, salted butter caramel, and a puff pastry substitute made from brick pastry sheets. Ideal for busy cooks who don’t have puff pastry on hand.
MediumFrenchServes 6
Printable version with shopping checklist
Source Video
52m
Prep
40m
Cook
11m
Cleanup
1h 43m
Total
Cost Breakdown
Total cost:$13.10
Per serving:$2.18
Critical Success Points
- • Achieve a golden caramel without burning it
- • Arrange the apple strips in a uniform rosette
- • Bake the brick pastry until golden without burning it
- • Unmold the tart while hot to prevent the caramel from sticking
- • Prepare the cider glaze without forming lumps
Safety Warnings
- • The caramel reaches very high temperatures; handle with gloves and a wooden utensil
- • Use the mandoline carefully: wear a hand guard
- • The oven is hot: do not touch the walls during cooking
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