Description
This Rye Tarte Tatin blends the nutty flavor of rye flour with caramelized apples, brown sugar, and warm spices like cinnamon and nutmeg. The apples are cooked on the stovetop in a buttery brown sugar mixture, then topped with a rye dough crust and baked until golden, creating a rustic yet elegant upside-down apple tart perfect for dessert or a special brunch.
Ingredients
Scale
Dough
- 2 cups rye flour
- 1/4 cup water
- 1/2 cup unsalted butter (divided)
- 1/2 cup brown sugar
Filling
- 4 apples, peeled and sliced
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the tart after assembling.
- Prepare the Caramel: In a pan suitable for oven use, melt half of the unsalted butter and stir in the brown sugar until it dissolves completely, forming a caramel base.
- Add Apples and Spices: Arrange the peeled and sliced apples evenly over the caramel in the pan, then sprinkle with cinnamon and nutmeg to evenly coat the fruit, enhancing flavor.
- Cook Apples: Cook the apple slices over medium heat for about 10 minutes until they begin to soften, allowing them to absorb the caramel and spices.
- Make the Dough: In a mixing bowl, combine rye flour with the water to form a smooth dough. Roll out the dough on a lightly floured surface into a circle large enough to cover the apples in the pan.
- Assemble the Tarte: Carefully place the rolled dough over the cooked apples in the pan, tucking the edges down around the apples to encase them.
- Bake: Transfer the pan to the preheated oven and bake for 25-30 minutes until the dough is golden brown and cooked through.
- Invert and Serve: Allow the tarte to cool slightly in the pan to set the caramel, then invert it onto a serving plate so the caramelized apples are on top. Serve warm or at room temperature.
Notes
- Use an oven-safe skillet or pan for cooking the apples and baking the tart to avoid transferring to another dish.
- Rye flour lends a unique, slightly earthy flavor that pairs beautifully with the sweetness of caramelized apples.
- Cooling the tarte slightly before inverting helps prevent the caramel from spilling.
- For easier dough handling, chill dough briefly before rolling out if too sticky.
- Serve with whipped cream or vanilla ice cream for a delicious contrast.
