Tarte Aux Pommes A La Solognote

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Servings: 4 Difficulty: Intermediate
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A rich, inverted apple tart with caramelized fruit and a flaky pastry lid
Tarte Aux Pommes a La Solognote recipe image

This Tarte Aux Pommes &# 195; la Solognote is a stunning inverted dessert featuring tender apples caramelized in butter and sugar, topped with a crisp pastry lid. The apples are cooked until glossy and sweet, then capped with puff pastry or pâte brisée before baking. The result is a golden, flaky top and a deeply flavorful, jammy apple bottom. ItâÂÂs an elegant yet simple treat that pairs beautifully with coffee or tea, making it perfect for weekend brunches or special occasions.

Tarte Aux Pommes a La Solognote recipe image
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Tarte Aux Pommes A La Solognote

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 52.0

Description

This Tarte Aux Pommes &# 195; la Solognote is a stunning inverted dessert featuring tender apples caramelized in butter and sugar, topped with a crisp pastry lid. The apples are cooked until glossy and sweet, then capped with puff pastry or pâte brisée before baking. The result is a golden, flaky top and a deeply flavorful, jammy apple bottom. ItâÂÂs an elegant yet simple treat that pairs beautifully with coffee or tea, making it perfect for weekend brunches or special occasions.

Ingredients

Directions

  1. Peel, core, and chop the apples into bite-sized pieces.
  2. Heat 1/2 cup of butter and 1 tablespoon of oil in a skillet over medium heat until quite hot.
  3. Add the chopped apples and sugar to the skillet, shaking gently to coat the apples evenly.
  4. Add the lemon and orange zest to the pan and cook until the sugar begins to caramelize.
  5. In a separate pan, heat the remaining 1/4 cup of butter until it is almost smoking.
  6. Pour the hot butter into the pan with the caramelized apples.
  7. Remove the pan from the heat and carefully fit the puff pastry or pâte brisée over the apples to cover them completely.
  8. Bake in a 350ðF (177ðC) oven for 7 minutes, then increase the heat (260ðC)to 500ðF to brown the pastry.
  9. Once the top is golden brown, place the pan on the stovetop briefly to glaze the bottom.
  10. Invert the tart onto a serving plate and serve warm.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 52.0kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.0mg1%
Total Carbohydrate 14.0g5%
Dietary Fiber 2.4g10%
Sugars 10.0g
Protein 0.3g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This recipe traditionally uses puff pastry or pâte brisée. If making from scratch, ensure the pastry is rolled out to fit a 9-inch round pan.

For best results, use firm apples like Granny Smith or Honeycrisp that hold their shape during cooking.

Be careful when inverting the hot tart; allow it to cool slightly so the structure sets before flipping.

Serve immediately while warm for the best texture and flavor.

Keywords: apple, tart, inverted, pastry, caramelized, dessert, lemon, orange, butter, sugar, baking, fruity, classic, easy, homemade, comfort, snack, brunch, glazed
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