apple tarte tatin, anew
My brain is currently in Paris, idling in a cafe after a bike ride along the Seine. It may not come home. It started a few weeks ago, when an obsession with getting to the bottom of a mentioned in allowed me to, once again, dive deeply into the pages of . What I didn’t have was an exit strategy, which is especially dangerous when day to day life lately has been a bit more about things nobody needs to hear me complain about. In short: I choose Paris, instead. So the last few weeks have brought to our table weeknight roasted chicken, tiny gold potatoes, simple green salads, skinny green beans, white wine, weepingly delicious onion soup and a spate of apple tarte tatins.
Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Pastry | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 medium apples (I had the most success with Golden Delicious and Granny Smiths)
- Juice of half a lemon
- 6 tablespoons (3 ounces or 85 grams) butter
- 1 1/3 cup (266 grams) sugar, divided
- Puffed pastry, chilled
- A 9-inch ovenproof skillet, heavy enough that you fear dropping it on your toes