Caramel Apple Tarte Tatin

1hour 30 minutes

For the filling:

  • 70g of unsalted butter, melted
  • 70g  of brown sugar
  • 1 tbsp. grated cinnamon
  • 2 medium apples, washed and cut into thin slices

For the pastry:

  • 190 g  cup of flour for all uses
  • 1 ½ tbsp. baking powder
  • ¼  tbsp. baking soda
  • 1 ½ kg grated cinnamon
  • 1 tbsp. grated ginger
  • ½ tbsp. grated nutmeg
  • ¼ tbsp. salt
  • 50 g unsalted butter, at room temperature
  • 140 g granulated sugar
  • 2 large eggs, at room temperature
  • 145 g FAGE Total, at room temperature
  • 1 tbsp. vanilla extract
  • Zest of 1 lemon
  1. Preheat the oven to 180 degrees Celsius.
  2. In a small bowl, mix the butter, brown sugar and cinnamon.
  3. Spray a 24 cm round pan with a removable base with non-stick cooking spray.
  4. Place the sliced apples in a circular pattern and add the sugar & butter mixture on top. Place in the refrigerator.
  5. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.
  6. Using a mixer, beat the butter and sugar until lightly creamy.
  7. Add the eggs, one at a time, until well combined. Then slowly add the yogurt, vanilla and lemon zest.
  8. Slowly add the dry ingredients little by little to the liquid ingredients on low speed until all the ingredients are combined.
  9. Spread the dough evenly on the apples you have taken out of the fridge.
  10. Bake for 1 hour or until a toothpick comes out clean that you will dip in the center.
  11. Remove the cake from the oven and let it cool for 15 minutes.
  12. Using a knife, peel the edges of the tart from the mold, remove the removable base and carefully turn the tart over on a plate or cake stand.