John Myers
Tarte Tatin Ala Delphinchen
The perfect tarte tatin ala delphinchen recipe with a picture and simple step-by-step instructions.
- 1 Fresh puff pastry on cooling shelf
- 3 Apples fresh Pink Lady
- 6 cl Amaretto
- 4 cl Gold fire
- 1 bag Vanilla sugar
- 1 tsp Sugar fine
- Vanilla from the mill
- Sliced almonds
- 1 Egg yolk
- This time I tried a tarte tatin recipe from my mom’s cookbook. Unfortunately, I didn’t have the schnapps described there and experimented a bit. The amaretto was too sweet for me and the gold brandy too hard. That’s why I mixed the two.
- Preheat the oven to 180 ° C. Take the puff pastry out of the refrigerator. Mix the amaretto and gold brandy.
- Peel the apples, remove the core and cut into cubes. Mix the vanilla sugar and a little normal sugar. Now let the vanilla sugar / sugar melt in the hot pan. Add the amaretto and gold brandy and stir so that everything connects. Let something boil down.
- Now add the apple pieces, sprinkle a little with the vanilla grinder and simmer for about 15 minutes over medium heat.
- Now put everything in a tart pan and spread the almond pieces over it. Now comes the puff pastry, which you have to cut a bisl. What was left I put on top in strips. Put it in the oven for about 30 minutes. In half the time, spread the egg yolk on the dough so that it gets a nice color.
- When the tart is ready, take it out of the oven, let it cool down briefly and then quickly turn it onto a suitable plate or something similar.
- Since I still had homemade caramel ice cream, we had it with it. This warm / cold was really delicious. Enjoy your meal!
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