Exceptional Calvados Tarte Tatin

Ingredients (for 6 people):

• 6 apples: Bookshop, Golden, Canada, Ariane, Elstar, Golden du Limousin, Pink Lady, or Reine des Reinettes (choose firm and flavorful apples)
• 150 g Muscovado sugar from Mauritius
• 100 g semi-salted butter from Normandy AOP
• 1 vanilla pod from Papua New Guinea
• 1 pinch of cinnamon from Ceylon
• 1 all-butter puff pastry or homemade shortcrust pastry
• 1 lemon (to prevent the apples from browning)
• 3 to 4 tablespoons of Calvados CHRISTIAN DROUIN V.S.O.P. - Pays d’Auge

For homemade shortcrust pastry (optional):

• 200 g flour (T45)
• 100 g unsalted butter from Normandy AOP
• 1 pinch of salt
• 2 tablespoons Muscovado sugar from Mauritius
• 5 cl cold water

Preparation:

1. Prepare the apples

• Peel the apples and cut them into quarters, removing the core and seeds.
• Rub them with a little lemon juice to prevent discoloration.

2. Prepare the caramel

• In a pan or directly in the mold, melt the sugar over medium heat until it forms a golden caramel.
• Remove from heat, add the butter in pieces, and stir to achieve a smooth caramel.

Adding Calvados:

• Once the caramel is ready and off the heat, add 2 to 3 tablespoons of Calvados. Stir gently to incorporate fully (be careful of splashes if the caramel is still hot).

3. Arrange the apples

• Pour the caramel into the bottom of the mold if prepared in a pan.
• Arrange the apple quarters tightly in a rosette pattern.
• Add vanilla seeds or a pinch of cinnamon, depending on your preference.

4. Pre-cook the apples

• Preheat the oven to 180°C (350°F).
• Cook the apples in the oven for 15 minutes to allow them to slightly caramelize.

5. Add the pastry

• Roll out the puff or shortcrust pastry. Cover the apples and tuck the edges inside the mold.
• Prick the pastry slightly with a fork to prevent excessive puffing.

6. Bake the tart

• Bake for 25 to 30 minutes, until the pastry is golden and crisp.

7. Carefully unmold

• Let the tart cool slightly for 5 to 10 minutes, then carefully invert it onto a serving plate.
• Caution: The caramel will be hot!

Chef’s Tip for an Award-Winning Tarte Tatin:

• Glossy finish: Brush the tart while still warm with a light syrup (water + sugar) for a perfect shine.
• Refined pairing: Serve with a dollop of thick crème fraîche or a scoop of homemade vanilla ice cream.

Gourmet suggestion: You can also drizzle it with a Calvados cream sauce.