Apple Tarte Tatin
Description
Sweet sticky caramel and tender apples, on a crispy puffpastry base, the classic apple tarte tatin is baked upside-down and is fareasier than it looks.
Ingredients
- 3 Medium Granny Smith Apples
- 1/2 Cup (100g / 3.5oz) Sugar
- 1/4 Cup (2oz / 57g) Unsalted Butter
- 1 teaspoon Vanilla Bean Paste or Extract
- 2 Sheets All Butter Puff Pastry
- Ice Cream or Whipped Cream to Serve.
Instructions
- Preheat the oven to 410F / 210C / 190C fan forced.
- Peel the apples then quarter them and remove the core. Place them curved side down in an 8 inch pie tin or dish.3 Medium Granny Smith Apples
- Sprinkle the sugar over the base of a clean stainless steel or enamel interior pan. Place it over medium heat and cook stirring every so often until the sugar has melted and is amber in colour.1/2 Cup (100g / 3.5oz) Sugar
- Add the butter and stir until combined. Remove from heat and stir in the vanilla.1/4 Cup (2oz / 57g) Unsalted Butter, 1 teaspoon Vanilla Bean Paste or Extract
- Pour the caramel evenly over the apples.
- Lay both sheets of puff pastry together over the apples then trim so they are about 1 inch wider than where the apple sit. Tuck the edges under the apples2 Sheets All Butter Puff Pastry
- Poke 3 little holes in the top to vent the steam.
- Bake 25 - 30 minutes until the pastry is golden and crisp
- Stand for a couple of minutes then place a serving plate over top and carefully flip over.
- Serve immediately.Ice Cream or Whipped Cream to Serve.
Notes
- So that your caramel doesn’t crystallize, make sure to use a stainless steel or enamel interior pan that is perfectly clean.
- Apple tarte tatin is best eaten fresh. Don't turn onto plate until ready to serve or the pastry may soften.
- You can substitute shortcrust pastry if you prefer.
Nutrition
Calories: 475kcal