Authentic home cooking from France, with US measurements. 
Apple and Blood Sausage Tarte Tatin
Why not try blood sausage in a new way? Here’s an apple and blood sausage tarte tatin—a recipe that’s a little out of the ordinary. You can use store-bought puff pastry or make your own.
Apple and Blood Sausage Tarte Tatin
Why not try blood sausage in a new way? Here’s an apple and blood sausage tarte tatin—a recipe that’s a little out of the ordinary. You can use store-bought puff pastry or make your own.
Open in Cookpad AppSteps
- 1
Peel and thinly slice the onions. Melt 1 1/2 tablespoons butter (about 20 grams) in a pan, then sauté the onions until soft and golden.
- 2
Preheat your oven to 350°F (180°C). Peel and thinly slice the apples. Add them to the onions and cook until the apples are golden and tender. Season with salt and pepper.
- 3
Remove the casing from the blood sausage and chop it with a knife. Melt the remaining 1/2 tablespoon butter (about 10 grams). Sprinkle the brown sugar and pour the melted butter into the bottom of a baking dish. Arrange the apples and onions on top.
- 4
Add the chopped blood sausage over the apple and onion mixture. Place the puff pastry on top, pressing it down and tucking the edges inside the dish. Bake for 30 minutes at 350°F (180°C).
- 5
Once the tarte is baked, remove it from the oven. Place a serving plate over the baking dish and immediately invert it, using a kitchen towel to protect your hands from the heat.
- 6
Your tarte tatin is ready to serve.
- 7
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