Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Caramel
Potatoes
Tarte tatin
Return to the oven
Utensils
One tart tin (approx. 28 cm in diameter), base lined neatly with baking paper
How it's done
Caramel
Bring the sugar and water to the boil in a pan without stirring, reduce the heat and simmer, swirling the pan occasionally, until a light brown caramel has formed. Remove the pan from the heat. Add the butter and balsamic, simmer over a low heat until the caramel has dissolved. Carefully transfer the caramel to the prepared tin.
Potatoes
In a bowl, mix the potatoes with all the other ingredients up to and including the salt, place on top of the caramel.
Bake
Approx. 20 mins. in the centre of an oven preheated to 200 °C. Remove.
Tarte tatin
Roll out the pastry, prick firmly with a fork and place loosely over the potatoes. Make a rim between the potatoes and the edge of the tin.
Return to the oven
Bake for approx. 20 mins. Remove from the oven, leave to stand for approx. 5 mins., tip out carefully onto a plate, remove the baking paper. Stir the mascarpone until smooth, season, serve alongside.
| Serve with: | Leaf salad |
|---|---|
| Tip: | Use small, waxy potatoes to make it even better. |
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