Apple and Pear Kataifi Tarte Tatin

  • ★
    ★
  • ★
    ★
  • ★
    ★
  • ★
    ★
  • ★
    ★
(7)

Recipe Intro From stylemyplate

The Tarte Tatin is a classic French dessert, known for its upside-down caramelized fruit presentation. Traditionally made with apples, this unique version incorporates both apples and pears layered under a crispy, buttery Kataifi pastry, which adds a Mediterranean twist. This dessert is a combination of textures and flavors, perfect for fall or any special occasion!

Jump to Section
  • Recipe Card
Prep time: 25mins
Cook time: 1hr
Serves or Makes: Serves 8

Recipe Card

ingredients

For the Kataifi Pastry base

  • 7 ounces Kataifi pastry (such as @antonioufillopastry)
  • 10 1/2 tablespoons (150 grams) melted unsalted butter

ingredients

For the Caramel

  • 1/2 cup (100 grams) granulated sugar
  • 4 tablespoons (60 grams) cold unsalted butter

ingredients

For the Filling

  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • Pinch of salt
  • 2 large Bosc pears
  • 2 large apples

Method

  • Step 1

    Prepare the pastry: Remove the Kataifi Pastry from the fridge at least 2 hours before you begin to bring it to room temperature.

  • Step 2

    Preheat the oven to 350°F.

  • Step 3

    To make the caramel: Evenly sprinkle 1/2 cup of granulated sugar over the base of a 10-inch (26cm) ovenproof sauté pan.

  • Step 4

    Set the pan over medium-low heat and let the sugar caramelize without stirring. Swirl and tilt the pan gently to ensure even melting, which should take about 10 minutes.

  • Step 5

    Once the caramel reaches a deep golden color, quickly stir in the cold butter until fully incorporated, then remove from the heat. Let the caramel cool and harden in the base of the pan.

  • Step 6

    Prepare the fruit filling: In a small bowl, combine the 1/4 cup sugar, cornstarch, and a pinch of salt. Set aside.

  • Step 7

    Peel the pears and apples, then use a mandolin to slice them as thinly as possible.

  • Step 8

    Layer the fruit slices evenly over the caramel in the pan. After each layer, sprinkle a little of the sugar-cornstarch mixture. Continue layering and sprinkling until all the fruit is used.

  • Step 9

    Prepare the Kataifi Pastry: Take the Kataifi Pastry from its packaging and gently unravel the required amount. Seal the remaining pastry in its original packaging and refrigerate for later use.

  • Step 10

    In a bowl, tear the Kataifi Pastry into small pieces. Pour the melted butter over the pastry and massage it with your hands to ensure it's evenly coated.

  • Step 11

    Arrange the buttered Kataifi Pastry evenly over the layered fruit in the pan.

  • Step 12

    Bake for approximately 1 hour, or until the Kataifi Pastry turns a deep golden color.

  • Step 13

    Let the Tarte Tatin cool for 30 minutes before carefully flipping it onto a serving plate.

  • Step 14

    Serve with a scoop of ice cream and enjoy!