Pink Lady Apple Tarte Tatin with Brick Pastry

Ingredients

• 6 pcs Pink Lady Apples (peeled and sliced into strips using a mandoline)
• 150 g White sugar (caramel) (for the caramel)
• 175 g Unsalted butter (125 g for the caramel, 50 g added later)
• 0.5 g Fleur de sel (a pinch for the caramel)
• 4 pcs Brick pastry sheets (cut into squares, buttered and stacked)
• 30 g Powdered sugar (to dust at the end)
• 500 ml Apple cider (to reduce for the glaze)
• 3 g Fruit pectin (mixed with the glaze sugar to avoid lumps)
• 30 g White sugar (glaze) (mixed with the pectin)
• 15 ml Lemon juice (1 tablespoon, for the glaze acidity)
• 30 g Additional butter (to grease the pan and the brick sheets)

Instructions

1. Prepare the improvised pan

   Form a circle with aluminum foil, place it on the baking sheet, and generously butter it with 30 g melted butter.

   Time: PT5M

2. Make the salted butter caramel

   In a saucepan, heat 150 g sugar over medium heat until amber-colored, add 125 g butter in pieces, stir until dissolved, then incorporate the fleur de sel.

   Time: PT10M

3. Pour the caramel into the pan

   Pour the hot caramel into the aluminum circle, spread slightly and let set for 2‑3 minutes.

   Time: PT5M

4. Prepare the apples

   Peel the 6 Pink Lady apples, cut them into thin strips using a mandoline or a slicer.

   Time: PT10M

5. Arrange the apple strips

   Form a rosette by arranging the apple strips on the caramel, overlapping them slightly to cover the entire surface.

   Time: PT5M

6. Prepare the brick pastry sheets

   Cut each brick sheet into squares the size of the pan, brush with melted butter and stack 3‑4 layers to achieve sufficient thickness.

   Time: PT5M

7. Bake in the oven

   Bake the tart at 180°C for 30 minutes, until the apples are tender and the brick is nicely golden.

   Time: PT30M

   Temperature: 180°C

8. Prepare the cider glaze

   In a saucepan, bring 500 ml cider to a boil, add the mixture of 30 g sugar + 3 g pectin, then 15 ml lemon juice. Cook 5 minutes until thickened.

   Time: PT10M

9. Unmold the tart

   Remove the tart from the oven, let rest for 5 minutes, place a hot plate over the pan and quickly invert to unmold the tart upside down.

   Time: PT5M

10. Brush the glaze

    Using a brush, coat the tart surface with the still‑warm cider glaze.

    Time: PT5M

11. Finish with powdered sugar

    Lightly dust with powdered sugar just before serving.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

2 g

Carbohydrates

45 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Pink Lady Apples: Golden, Granny Smith
• Instead of White sugar (caramel): cane sugar
• Instead of Unsalted butter: margarine
• Instead of Fleur de sel: sea salt
• Instead of Brick pastry sheets: phyllo dough
• Instead of Powdered sugar: granulated sugar
• Instead of Apple cider: apple juice
• Instead of Fruit pectin: agar‑agar (adjusted amount)
• Instead of White sugar (glaze): cane sugar
• Instead of Lemon juice: cider vinegar
• Instead of Additional butter: oil

Equipment Needed

• Mandoline or apple slicer
• Heavy‑bottomed saucepan
• Baking sheet
• Aluminum foil
• Kitchen scale
• Cutting board
• Chef's knife
• Mixing bowl
• Whisk
• Cooking brush
• Oven
• Timer or stopwatch
• Cooling container (ice bath) (optional)
• Silicone spatula

Critical Steps — Do Not Skip

• Achieve a golden caramel without burning it
• Arrange the apple strips in a uniform rosette
• Bake the brick pastry until golden without burning it
• Unmold the tart while hot to prevent the caramel from sticking
• Prepare the cider glaze without forming lumps

Chef Tips from the Video

• Use Pink Lady apples for their acid‑sweet balance that holds up well during cooking
• Salted butter adds an incomparable depth of flavor to the caramel
• For a spectacular presentation, cut the tart into triangular slices and serve on a warm plate

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days

Freezer: Not recommended; the brick texture deteriorates

Room temperature: Consume within 4 hours, otherwise refrigerate

Make-Ahead Tips

• The caramel can be prepared 1 hour ahead and kept at 20 °C in an airtight jar
• The cider glaze can be prepared ahead and gently reheated before use
• The brick sheets can be pre‑baked for 5 minutes at 180°C to save time during assembly