TARTE-TATIN: 3 ways

as by now, you all will know that I flippin love autumn. and one of my favourite things to do in autumn is to bake ❤ I love the smell of cinnamon in our house and obviously I’m always in for a piece of cake ooooor, what lately has become a slight obsession: a TARTE-TATIN!

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so I tried out a bunch of different types of Tarte-Tatin and created three recipes that I liked the most for you guys. we have one savoury and two sweet ones. two of them are made with pre-made dough from the supermarket and one is homemade.

BANANA TARTE-TATIN
so let’s get started with the first sweet one. this one is made with puff pastry – I didn’t do it from scratch (because you know, I’m too busy and a little too lazy for that). this recipe is so easy, you can totally make it when you have unexpected guests arriving in a few minutes. so here’s what you need:

30g sugar
30g butter
4 bananas
2 tbsp liqueur (I used whisky liqueur from a local brewery called Rugenbräu)
1 round puff pastry

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preheat your oven to 220°C and line a tart tin with baking paper on the bottom and butter on the sides. dispense your sugar and the butter cubes evenly in the tin an put it in the oven for about 10-12 minutes (until fully dissolved). take it out, add the liqueur and then dispense your bananas evenly. place the dough on top, then put it in the oven for another 15 minutes or until golden brown – flip it, et voilà here’s your Banana Tarte-Tatin done. Serve it when still warm – I like it the most with vanilla ice cream.

TOMATO & ONION TARTE-TATIN

my second recipe is a savoury one and perfect as a starter served with a little salad. here’s what you need:

30g sugar
30g butter
2 tbsp balsamic vinegar
500g cherry tomatoes
4 onions
1 round whole-grain pastry

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preheat your oven to 220°C and line a tart tin with baking paper on the bottom and butter on the sides. dispense your sugar and the butter cubes evenly in the tin an put it in the oven for about 10-12 minutes (until fully dissolved). take it out, add the balsamic vinegar and then dispense your onions and tomatoes evenly. place the dough on top, then put it in the oven for another 15 minutes or until golden brown – flip it, et voilà here’s your Tomato & Onion Tarte-Tatin done.

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PLUM TARTE-TATIN

for my last recipe, I made the dough from scratch and it’s actually a bit more on the cakey side than a traditional tart. but I still think it’s delicious and counts as Tarte-Tatin because it’s baked the other way round. so here’s what you need:

40g sugar
30g butter
500g plums, halved (I used frozen ones)
FOR THE BATTER:
125g butter
90g sugar
pinch of salt
1 tsp vanilla paste from Dr. Oetker
2 eggs
juice and zest of one lemon
1dl milk
200g flour
1 tsp. baking powder

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preheat your oven to 220°C and line a tart tin with baking paper. dispense your sugar and the butter cubes evenly in the tin an put it in the oven for about 10-12 minutes (until fully dissolved).

in the meantime mix your butter with sugar for about 2 minutes, then add salt, vanilla paste, and one egg after the other and mix until combined. add all the other wet ingredients (lemon and milk) and whisk all together. don’t worry if your batter looks a little shite at this state – once you add the flour and baking powder it will be fine.

place your plums on the dissolved sugar-butter mixture, then add your batter and put it in the oven for another 30 minutes. when I tested the recipe I took it out a little too early but I only noticed it when the cake was out of the tin > doesn’t matter; just put it on a normal baking tray and bake a little longer. and that’s your PLUM TARTE-TATIN done!

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so these are my favourite Tarte-Tatin recipes but I’m sure there is a lot more to try out and love. if you bake one of my recipes don’t forget to tag me in your photos.

what’s your favourite thing to do in autumn? I’d love to hear from you ❤

Maruschka x

 

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