Tarte Tatin with apples and strawberries

Name: Tarte Tatin with apples and strawberries - Aureliana F.
Ingredients: I used: 2 packages of puff pastry from Lidl; 7 medium apples; 5 large strawberries; 200 g of butter; 350 g of sugar; 4 packets of vanilla sugar; 4 cardamom pods; vanilla essence; 1 egg for brushing the dough.

Dessert - Tarte Tatin with apples and strawberries by Aureliana F. - Recipia

When unexpected guests arrive, an apple and strawberry tart can be ready without the hassle of making a complicated dough. I use store-bought puff pastry, as it significantly shortens the time spent in the kitchen and, in this recipe, pairs perfectly with the caramelized fruits. The quantities below are for two tarts. The apples are arranged around the edges, while the strawberries go in the center, ensuring that the fruits are visible after the tart is turned out. I serve it simply, with natural sour cream. Quick Info Total Time: not specified in the original recipe Preparation Time: not specified Baking Time: until the pastry is beautifully golden Servings: 2 tarts; the exact number of slices is not specified Difficulty: easy Recipe Type: quick dessert, suitable for guests or occasions when you don’t have a sweet prepared Ingredients For two tarts: 2 packages of puff pastry from Lidl 7 medium apples 5 large strawberries 200 g butter 350 g sugar 4 packets of vanilla sugar 4 cardamom pods vanilla essence, to taste 1 egg, for brushing the pastry For serving: natural sour cream For each tart, use half the amounts of butter, sugar, vanilla sugar, and cardamom: 100 g butter, 175 g sugar, 2 packets of vanilla sugar, and the seeds from 2 cardamom pods. The fruits are divided between the two trays, without specifying an exact quantity for each. Instructions 1. Prepare the fruits Peel the apples and remove the cores. Cut them into slices, but not too thin, so they retain their shape during baking. The strawberries are also sliced. 2. Prepare the first caramelized base In a tart pan, place 100 g of butter, 175 g of sugar, 2 packets of vanilla sugar, the seeds from 2 cardamom pods, and a bit of vanilla essence. Place the pan on the stove over low heat and let the mixture melt the butter and sugar. There’s no need to rush this step; low heat helps the butter and sugar melt without burning. 3. Arrange the fruits Remove the pan from the heat. Arrange the apple slices around the edge of the pan and the strawberry slices in the center. The fruits should be placed directly over the butter and sugar mixture. 4. Add the puff pastry Gently roll out a sheet of puff pastry. If the shape of the sheet is larger than the pan, trim the edges to fit it somewhat to the shape of the pan. Place the pastry over the fruits and tuck the edges inside the pan. It’s important that the pastry covers the fruits and slightly overlaps them, rather than just sitting on top. 5. Brush and bake the tart Beat the egg and brush the pastry on top. Place the pan in the oven and bake the tart until the pastry is beautifully golden. The original recipe does not specify the oven temperature or exact baking time, so keep an eye on the appearance of the pastry. 6. Turn out the tart After removing the pan from the oven, let the tart rest for a moment. Then place a plate over the pan and carefully flip everything upside down, so the fruits end up on top and the pastry remains at the bottom. Allow the tart to cool sufficiently before serving. The butter and sugar mixture is very hot right after baking, and the fruits and syrup settle better after a few minutes. 7. Prepare the second tart For the second tart, follow the same procedure. Use the remaining butter, sugar, vanilla sugar, and cardamom, and then fill in with the remaining fruits and the second package of puff pastry. Serve the Tatin tart with apples and strawberries with a spoonful of natural sour cream. Why I make this recipe often It’s a practical dessert when I don’t have much time available. The store-bought puff pastry eliminates the most tedious part, and preparing the fruits doesn’t take long. Plus, the combination of apples, strawberries, sugar, butter, and cardamom is flavorful enough without needing many ingredients. I also like that both tarts are prepared in the same way, without different steps or complicated techniques. It’s a great choice for guests, especially when I want to serve something homemade but haven’t had time to prepare a dessert in advance. Tips and Variations Tips Cut the apples into slices that are not too thin. If they are too thin, they can become mushy and lose their shape during baking. Low heat is sufficient for melting the butter and sugar. Remove the pan from the stove before placing the fruits. Do not turn out the tart immediately after taking it out of the oven. Let it rest for a bit, then carefully flip it onto a plate. The turning out should be done while the butter and sugar mixture is still fluid, but not immediately when it is very hot. Use a plate that covers the pan well. Keep an eye on the pastry while baking. Since the temperature and time are not specified in the original recipe, the main criterion is that the pastry is beautifully golden. Substitutions Puff pastry can be purchased from another brand, as long as it serves the same purpose. The original recipe uses puff pastry from Lidl. For serving, the natural sour cream can be omitted if you prefer the tart plain. It’s not advisable to replace the main ingredients without considering the amount of sugar and butter, as these form the caramelized base in which the fruits bake. Variations You can make the tart with just apples, but the version presented here uses apples around the edges and strawberries in the center. The cardamom adds flavor to the butter and sugar mixture, while the vanilla essence enhances the taste. If you have fruits of different sizes, adjust the thickness of the slices so they can fit in the pan without being crowded. However, do not change the arrangement order if you want the apples and strawberries to be visibly separate after turning out. Serving Ideas Serve the tart warm or cooled enough to be easily eaten. A spoonful of natural sour cream alongside each slice balances the sweetness of the fruits and the butter-sugar mixture. Frequently Asked Questions How many tarts does this recipe yield? The recipe is for two tarts. The ingredients for the butter and sugar mixture are evenly divided between the two pans. Can I mix the apples and strawberries? In the original version, the apple slices are arranged around the edge of the pan, and the strawberries in the center. You can arrange them differently, but after turning out, you won’t achieve the same visible separation between the two fruits. How long should the tart stay in the oven? The exact time is not specified. The tart is baked until the puff pastry is beautifully golden. Keep an eye on the pastry towards the end of the baking, as this is the clearest sign that the tart is ready. Why does the tart need to be turned out? The tart is baked with the pastry on top and the fruits in the butter and sugar mixture. By turning it out, the fruits end up on top, giving the dessert the characteristic appearance of a Tatin tart. Can I make the tart without cardamom? Cardamom is part of the original recipe, and the seeds from 4 pods are used in total. If you don’t have it, it can be omitted, but the final flavor will be simpler. Nutritional Values The values are estimates, as the brand and exact weight of the puff pastry packages are not specified, and the number of slices varies depending on how it is portioned. For approximately 1/8 of the total quantity, without the sour cream served alongside: Calories: approximately 600–700 kcal Protein: approximately 7–10 g Carbohydrates: approximately 80–95 g Fats: approximately 30–40 g The majority of the calories come from the puff pastry, butter, and sugar. The apples and strawberries contribute fiber and natural carbohydrates, but do not significantly change the overall energy intake of the dessert. Adding sour cream increases the nutritional values depending on the amount used. Storage and Reheating The tart is best on the day it is made, when the puff pastry has the most pleasant texture. If there are leftovers, keep it covered in the refrigerator and consume it as soon as possible. For serving, it can be left to reach room temperature or warmed slightly. Prolonged reheating is not recommended, as the fruits can become mushy, and the pastry may lose its texture. The natural sour cream should only be added at the time of serving.

Tarte Tatin with apples and strawberries

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