Recommendations · Wine and food

Apple tarte tatin with Château Dereszla Szamorodni Tokaji

An upside-down apple tart with caramel that starts in the pan and finishes in the oven. A sweet Tokaji made from furmint has the acidity that stops sweet from sticking to sweet.

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Bottle of Château Dereszla Szamorodni Tokaji, wine

From the shelf

The bottle

Château Dereszla Szamorodni Tokaji comes from the Tokaj region in Hungary and is made from furmint. The wine is at 10.5 percent ABV and sits on our shelf under the heading full and sweet. Furmint is known for keeping its high acidity even with a lot of residual sugar; that is what gives the wines from this region their keeping quality and their tension.

Order in the online shopChâteau Dereszla Szamorodni Tokaji

The combination

Why this works together

With a dessert there is one hard rule: the wine must be sweeter than the dish. If it is not, it suddenly tastes sour and thin next to the sweetness. This Tokaji has sweetness in abundance. What is special is what happens next: the high acidity of furmint cuts through the caramel and the butter of the tarte tatin, so the dish never becomes cloying. Without that acidity, sweet would pile on sweet.

At the table

The dish

  • Before 6 people
  • Ready in 1 hour and 15 minutes
  • Type dessert

What you need

  • 1.2 kilo firm eating apples, for example Elstar or Jonagold
  • 150 grams of fine caster sugar
  • 100 grams of butter
  • 1 sheet of puff pastry, about 25 centimetres in diameter, or 6 slices rolled together
  • 1 tablespoon lemon juice
  • 1 teaspoon cinnamon
  • 1 pinch of salt
  • 200 milliliters of whipping cream

How to make it

  1. Preheat the oven to 190 degrees.
  2. Peel the apples, halve them and remove the cores. Sprinkle them with the lemon juice.
  3. Sprinkle the sugar evenly in an ovenproof frying pan of about 24 centimetres and place it over medium heat. Let the sugar melt without stirring; tilt the pan occasionally.
  4. As soon as the caramel is amber-coloured, take the pan off the heat and stir in the butter in lumps, plus the salt and the cinnamon. Be careful, the caramel spatters.
  5. Place the apple halves rounded side down, close together, in the caramel. They shrink, so fill the pan fuller than you think you need to.
  6. Leave the pan on low heat for ten minutes so the apples release their liquid and everything thickens.
  7. Lay the puff pastry over the apples, cut it round to size and push the edges down along the inside of the pan with the back of a spoon. Prick a few holes in the pastry.
  8. Bake the tart for thirty minutes in the oven, until the pastry is golden brown and risen.
  9. Let the pan stand for ten minutes. Then place a dish on the pan and turn everything over in one movement. Let the pan stand for a few seconds so the caramel runs out.
  10. Serve lukewarm, with lightly whipped cream.

In the glass

Serving

Serve the wine at 8 to 10 degrees in a small white wine glass, and do not fill it; half a glass is plenty with a sweet wine. It does not need to breathe. Once opened, a sweet wine keeps well for days in the fridge with the cap on.

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