Apple Tarte Tatin
A classic French dessert that combines the delightful flavours of apple, crisp pastry and dark caramel.
How long will it take?
45 minutes
What’s the serving size?
Serves 4-6
What do I need?
- 1 sheet puff pastry, thawed
- 5 Granny Smith apples
- 100g unsalted butter
- 100g caster sugar
How do I make it?
- Use the base of a large ovenproof frying pan as a guide to cut out a circle of pastry. Prick pastry with a fork and set aside.
- Peel and quarter apples, removing the cores.
- Press butter into the base of a large ovenproof frying pan. Sprinkle sugar over the top of the butter. Arrange apple slices neatly on top of butter and sugar, in a circular pattern, ensuring that the whole base of the frying pan is covered.
- Preheat oven to 190C.
- Lay pastry circle over the apples, tucking it into the sides. Place frying pan in the fridge for 20 minutes to allow the pastry and butter time to firm up.
- Place frying pan over medium-high heat and caramelise the butter and sugar. Shake the pan gently to ensure that the caramel is not burning.
- When caramelised, place frying pan in the oven and cook for 25 to 30 minutes or until the pastry is dark golden and cooked through.
- Remove from oven and set aside for 10 to 15 minutes to cool slightly. Carefully invert onto a plate and serve with cream or ice cream.
