Apple Tarte Tatin
Apples cooked in a dark buttery caramel in a cast-iron pan, covered with pastry, baked, then turned out upside down so the caramelised apples sit glossy on top.
1 hr 15 mins
Getting Somewhere
Serves 8
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Nutrition per serving
360
Calories
3g
Protein
48g
Carbs
18g
Fat
Ingredients
- 6–7 firm apples (Braeburn, Granny Smith or Pink Lady), peeled, cored and quartered
- 100g butter
- 150g caster sugar
- 1 teaspoon vanilla extract
- Squeeze of lemon
- 1 sheet ready-rolled all-butter puff pastry (or shortcrust)
How to make it
1. Make the caramel Heat the oven to 200°C (400°F). In a 24–26cm ovenproof frying pan or tarte tatin dish, melt the butter and sugar over medium heat, stirring until it bubbles and turns a deep golden caramel.
2. Add the apples Take the pan off the heat. Arrange the apple quarters tightly, rounded side down, in circles. They shrink, so pack them in. Return to a medium heat and cook for 15–20 minutes, spooning the caramel over, until the apples are soft and the caramel is deep amber. Add the vanilla and lemon.
3. Cover with pastry Let it cool for 5 minutes. Lay the pastry over the top, trim it to a little larger than the pan and tuck the edges down inside around the apples. Prick a few holes.
4. Bake Bake for 25–30 minutes until the pastry is puffed and deep golden.
5. Turn out Leave for 5 minutes. Put a plate larger than the pan over the top and, with oven gloves on, flip it over in one quick move. Lift the pan off and put back any apples that stuck.
Good to know
- Serve warm with crème fraîche, cream or vanilla ice cream
- Pears work beautifully too
Cooking ability level
Photos
