dish
Tarte Tatin
tarte-tatin · pastry · French
About
Apples caramelized in butter and sugar, topped with shortcrust or puff, and inverted.
Building blocks
Top-down view: Ready blocks stay closed; open Make to see nested components.
Apple700 g · ingredient · structure
Sugar150 g · ingredient · sweetener
Unsalted butter80 g · ingredient · fat
Classic pâte brisée 280 g · component · structure
All-purpose wheat flour140 g · ingredient · structure
Unsalted butter92 g · ingredient · fat
Salt3 g · ingredient · seasoning
Water45 g · ingredient · liquid
Recipe build
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Steps
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History Unverified
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Sources
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Uses
- Apple 700 g
- Sugar 150 g
- Unsalted butter 80 g
- Classic pâte brisée 280 g
Preparations used
- No preparation inputs on this node.
Used in
- Nothing references this node yet.
Similar in this layer
- Apple pie 0.59
- Classic Apple pie 0.59
- Advanced Apple pie 0.59
- Advanced Cannoli 0.53
- Cannoli 0.53
- Classic Cannoli 0.53
- Pecan pie 0.47
- Jamaican patty 0.44
Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 700.0 g Applepath tarte-tatin → apple
- 150.0 g Sugarpath tarte-tatin → sugar
- 140.0 g All-purpose wheat flourpath tarte-tatin → pate-brisee-classic → wheat-flour
- 92.4 g Unsalted butterpath tarte-tatin → pate-brisee-classic → unsalted-butter
- 80.0 g Unsalted butterpath tarte-tatin → unsalted-butter
- 44.8 g Waterpath tarte-tatin → pate-brisee-classic → water
- 2.8 g Saltpath tarte-tatin → pate-brisee-classic → salt