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Tatin cake with summer fruits

Dessert50 minutes8 people365 calories
1/52/53/54/55/5 (47 votes)
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By Ascen Jimenez

Today we are going to prepare a tarte tatin with various fruits. I have used two that are summer, the Paraguayan and the nectarine, and another fruit that we find all year in the market, the apple.

La base we will prepare it in the glass, in just 20 seconds. Then we will stretch it and reserve it in the refrigerator.

The rest is very simple. We will prepare a caramel with butter in a small saucepan or in a frying pan and we will peel and chop our fruit.

I leave you the link to one of my favorite cakes, also tatin but salty: Pear cheese tarte tatin

Tatin tart with summer fruits

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Simple baked cake with Paraguayan, nectarine and apple.

Tatin tart with summer fruits
  • Ascen Jimenez
  • Kitchen: French
  • Recipe type: dessert
  • Calories: 365
  • Rations: 8
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

For the mass:

  • 200 g flour
  • 100 butter g
  • 70g cold water
  • 40 g of sugar
  • 1 pinch of salt

For the caramel:

  • 80 butter g
  • 80 g of sugar

And the fruit:

  • 2 Paraguayans
  • 2 large nectarines
  • 1 or 2 apples, depending on the size
  • A splash of lemon juice

Preparation

  1. To make the dough, put the flour, the butter just taken out of the refrigerator, the cold water, the sugar and the salt in the glass. We program 20 seconds, speed 4.

  2. We put it between two sheets of greaseproof paper and spread it with a roller. We reserve it, already extended, in the refrigerator.

  3. We put the sugar and the caramel butter in a saucepan. We put it on low heat and let it melt for a few minutes. When it begins to have a golden color we will have it ready.

  4. We put our caramel at the base of a removable mold (there are specific molds for tarte tatin). Mine is 22 centimeters, but may be larger in diameter.

  5. We peel the fruit and chop it, keeping it separated (on one side the pieces of Paraguayan, on the other the nectarine ...). We put a splash of lemon juice on the apple to prevent it from oxidizing.

  6. We place it on the caramel, in the mold. I have put the nectarine in the center, the Paraguayan next to it and the apple pieces all over the outside.

  7. We take the dough out of the refrigerator. We remove one of the sheets of greaseproof paper and put the dough (the side that does not have paper) on the fruit. We remove the other baking paper.

  8. If there is excess dough, we trim it. We put the edges towards the top of the mold.

  9. Bake at 200º (preheated oven) for 30 minutes or until we see that the dough is golden.

  10. We take out, let cool a few minutes. We unmold and turn. The dough has to be at the base and the fruit at the top.

  11. We keep in the refrigerator until serving time.

Notes

I have used a 22-centimeter-diameter mold and I have a little dough left over that I used to wrap a banana and bake it while the cake was baking. You can use a mold with a larger diameter, 26 centimeters, for example. In that case, do not hesitate to put more fruit to cover the entire base of the mold.

More information - Pear cheese tarte tatin


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