Tarte Tatin with oranges1 Comment » Jan 29th, 2010 | By Tobias | Category: Desserts and Sweets, Recipes
My next Secret Supper is coming up and I am experimenting with deserts. Yesterday I messed up a jelly from beetroot. After this unpleasant experience I turned to baking, which is something that seems to come easier to me. When I found great, sweet Cretan oranges in the bio store I decided to do a version of the classic Tarte Tatin. Usually Tarte Tatin is made with apples. I decided to change this main ingredient of this upside down cake to orange.
Preparation time: 15 minutes
baking time: 30 minutes
very simple recipe
- puff pastry (frozen)
- 3-4 oranges
- 4 table spoons of sugar
Heat the sugar in a small pot until it melts. Brown it carefully. Add half a cup of hot water carefully while stirring the mixture. Let it simmer.
meanwhile peel the oranges with a sharp knife. Make sure you cut all the white bits of the skin off. Slice the oranges into thick slices. Almost one finger thick.
Place the slices onto a deep round plate. Make sure the plate is deep enough to hold all the ingredients including the liquid. Pour the hot caramel mixture over the oranges. Place the puff pastry over the plate and press the dough onto the edges.
Bake for 30 minutes at 200 degrees centigrade. Remove from the oven. Pour some of the liquid carefully out of the plate. Place a big platter on top of the plate and flip all upside down. Be careful not to burn yourself! This is a bit of a tricky procedure.
Serve warm, with ice cream for example.