Festive tarte tatin

Name: festive tarte tatin
Total time: 60 min
Yield: 0
Ingredients: 1 carambola; 2 firm apples (eg jonagold or elstar); 3 kaki; 75 gram butter; 270 gram puff pastry (aunt fanny); 8 bulb walnut ice cream

Ingredients

Directions

Cut the butter into slices. Cut the carambola in starlets of 0.5 cm thick.
Cut the apples each into 6 parts, remove the core and peel the parts. Wash the persimmons and cut each persimmon into 6 parts.
Cover the bottom of the tartlet with slices of butter and sprinkle the sugar over it.
Place a layer of starlets carambola on top and divide the apple and khaki slices down with their rounded sides.
Roll out the roll of puff pastry and fold the dough double.
Place the dough on the fruit in the cake pan and fold it down slightly at the edge.
Put the cake tin covered with foil in the refrigerator until use.
Preheat the oven to 200 ° C.
Remove the cake mold from the refrigerator, remove the foil and slide the mold into the oven.
Bake the cake in 40-45 minutes until golden brown and done.
Take the mold out of the oven.
Place a flat dish on the mold and turn them together.
Let the tarte tatin glide on the plate.
Serve in points with a roll of walnut ice cream.