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Pink Lady Apple Tarte Tatin with Brick Pastry
An improvised version of the famous Tarte Tatin, made with Pink Lady apples sliced into strips, salted butter caramel, and a puff pastry substitute made from brick pastry sheets. Ideal for busy cooks who don’t have puff pastry on hand.
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Critical Success Points
- • 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
Safety Warnings
- • The caramel reaches very high temperatures; handle with gloves and a wooden utensil
- • Use the mandoline carefully: wear a hand guard
- • The oven is hot: do not touch the walls during cooking
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