Apple Tarte Tatin
By Morrisons
Published on 19 February 2020
This French classic turns the apple pie upside down and covers it with sweet, buttery caramel. Serve with cream or crème fraîche.Time and servings
1 hrTotal time
6Servings
15 minsPrep time
45 minsCooking time
Ingredients
- 1 tsp of cinnamon, ground
- 50 g of unsalted butter, cut into pieces
- 165 g of caster sugar
- 375 g of puff pastry
- 8 dessert apples, peeled, cored and cut into quarters
Method
Step 1
Preheat the oven to 190°C/170°C fan/Gas 5. On a floured surface, roll 375g puff pastry into a fairly thick, 25cm circle, then refrigerate until needed.Step 2
In an ovenproof frying pan or heavy cake tin about 23cm wide, heat 165g caster sugar. Keep the heat medium-low and don’t stir; let the sugar melt until it turns to liquid, swirling by tipping the pan. Bring to the boil and cook for a few minutes until it’s caramel in colour. Remove from the heat and whisk in 50g unsalted butter, cut into pieces, until well combined.Step 3
Arrange 8 Cox’s apples, peeled, cored and cut into quarters, in concentric circles until you have filled the pan. They should fit very snugly. Sprinkle with 1 tsp ground cinnamon then top with the pastry and cut 3 slits in the centre.Step 4
Place the pan on a baking tray and bake for 40 mins, then remove and rest for 5 mins. To serve, place a large plate over the pan and quickly but carefully invert the tart to turn it out.