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- Apple Tarte Tatin
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Apple Tarte Tatin
This French classic turns the apple pie upside down and covers it with sweet, buttery caramel. Serve with cream or crème fraîche.
- 375g puff pastry
- 165g caster sugar
- 50g unsalted butter, cut into pieces
- 8 dessert apples, peeled, cored and cut into quarters
- 1 tsp cinnamon, ground
Total time required
- Preparation time:
- Cooking time:
- 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.
- 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.
- 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.
- 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.