Saint-Genix Praline Tatin Recipe

Ingredients

• 1/2 cup granulated sugar
• 2 tablespoons water
• 1/4 cup unsalted butter
• 1/2 cup Saint-Genix praline (crushed)
• 1 sheet puff pastry (thawed)

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a small saucepan, combine the granulated sugar and water. Heat over medium-high heat, swirling occasionally until it turns a deep golden brown color. Remove the pan from the heat.
3. Add the unsalted butter to the pan and stir until it’s melted and the mixture is smooth. Then, pour the mixture into an 8-inch (20 cm) cake pan.
4. Sprinkle the crushed Saint-Genix praline over the caramel mixture in the pan. Set the pan aside.
5. On a lightly floured surface, roll out the puff pastry sheet to a size slightly larger than the pan. Lay the pastry over the caramel mixture in the pan and tuck the edges neatly around the praline.
6. Using a sharp knife, make several slits in the top of the pastry to allow steam to escape during cooking and to prevent it from puffing up too much.
7. Bake for about 30 minutes or until the pastry is golden brown and cooked through.
8. Once baked, remove the pan from the oven and let it cool for 10 minutes before placing a serving plate over the top of the pan and carefully turning the tatin over onto the plate to serve.
9. Serving suggestion: Serve warm with ice cream or whipped cream on top.

Verdict

This Saint-Genix praline tatin is a delicious and sophisticated dessert that’s perfect for any occasion. The crunch from the praline adds a nice texture to the soft puff pastry, and the caramel gives it a lovely depth of flavor. It’s also easy to make and looks impressive when turned out onto a serving plate.