Tarte Tatin with syrup
easy
1 hour
Ingredients
4 p.
- 8 chips
- 4 tbsp syrup, Liège
- 60 g butter
- 40 g sugar
- 1 shortcrust pastry
Recipe
1 hour
Preparation:
20 mins
|
Cooking:
40 mins
|
Marinating:
1
Prepare the apples: preheat the oven to 180°C. Peel the 6 apples, cut them into thick wedges and remove the core. Set them aside to prevent them from turning brown while you make the caramel.
2
Make the syrup caramel: In a fireproof dish, melt the 60 grams of butter and the 40 grams of sugar at medium heat. Add the 4 tbsp of Sirop de Liège and leave to caramelise for 3 minutes until you get a bright amber colour.
3
Bake the caramel apples: Arrange the apple wedges tightly in the caramel, rounded side down. Cook for 10 minutes on a low heat so that they absorb the flavours and begin to stew down.
4
Cover and put in the oven: Cover the apples with 1 shortcrust pastry, tucking the edges inside the tin. Prick the pastry with a fork, then bake for 30 minutes until golden.
5
Turn out and serve: Take the tart out and let it cool for 5 minutes . Place a plate on top of the mould and turn the whole thing over in one swift movement. Turn out carefully and serve warm.
| Energy | 524 kJ / 125 kcal |
|---|---|
| Fat (of which saturates) | 3.6 g (2.1 g) |
| Carbohydrates (of which sugars) | 21.3 g (13.6 g) |
| Fibres | 2.1g |
| Proteins | 1.2 g |
| Salt | 0,01 |
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