80 g
Sugar
25 g
Butter, cubed
1 kg
Apples (e.g., Braeburn), cored,
in spirals
1 Tbsp
Cinnamon
1
Puff pastry, rolled out
(approx. 32 cm Ø)
Icing sugar for dusting
1. Evenly spread the sugar on the prepared
baking tin.
2. Caramelising: approx. 10 min. in the lower
half of the oven preheated to 220 °C until
sugar is light-brown. Remove and spread
butter on the caramel, place apple on top.
3. Baking: approx. 15 min. in the middle of
the oven preheated to 220 °C. Remove and
dust with cinnamon. Use a fork to frequently
pierce the pastry and place loosely on top of
the apples. Push the pastry edges between
the apples and tin rim.
4. Finish baking: approx. 15 min. Remove
tarte, let sit for approx. 2 min. and carefully
invert onto plate. Remove the baking paper,
dust with icing sugar, serve lukewarm.
Tip: Top with fluffy cream or vanilla ice cream.
Tarte Tatin
Preparation and cooking: approx. 15 min. | Caramelising/baking: approx. 40 min
Precisely line the bottom of a baking tin of approx. 28 cm Ø with baking paper
Per slice (
1
/
8
): 250 kcal, F 10 g, Carbs 36 g, E 2 g
Oil
for frying
1 kg
Waxy potatoes in spirals
2 EL
Merkén spice (Chilean condiment)
1 Tsp
Fleur de Sel
Fill a frying pot to
1
/
3
height with oil and heat
to approx. 180 °C. Deep-fry the potatoes in
batches, turning them occasionally, until they
are golden-yellow (approx. 3 min.). Remove and
drain on kitchen paper, season.
Tip:
• Alternatively, use sweet potatoes.
• Use Raz el Hanout or curry powder instead
of Merkén.
Potato chips
Preparation and cooking: approx. 20 min.
Per serving: 403 kcal, F 27 g, Carbs 31 g, E 4 g
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