There are plenty of Tarte tatin recipe online, this is not the most classic, but it’s fool proof and works fabulously for me every time.
Tarte Tatin
Ingredients
- 1 Kg Apple (Braeburn or Cox Works best) 7 or 8 medium apples
- 90 g Butter
- 150 g Caster Sugar
- 1 Sheet Puff Pastry
- Vanilla Extract
- Sea Salt
Instructions
- Preheat the oven to 200 °C (180 °C fan). Preheat a baking tray too.
- Melt 30 g butter in a wide pan. Add wedges in a single layer; cook 2–3 min cut-side down until just glossy with the faintest colour, flip 30–60 sec. (Reduce any juices to a light syrup and keep.)
- Cook sugar and water to deep amber; off heat whisk in 60 g butter, salt, and vanilla. Put back on the heat and thicken for 2–3 min.
- Place the caramel in a 24 cm metal tin (do not use the ones with detachable bottoms)
- Pack apples very snugly, rounded sides down, points toward centre. Spoon over any reduced syrup
- Cut a pastry circle 2–3 cm larger than the pan. Lay it over the fruit, tuck the edges down the inside of the pan, and cut 3–4 small vents
- Place the tin on the hot baking tray and bake for 25–30 min until the pastry is puffed and deep golden and the caramel is bubbling up the sides.
- Cool 5–10 min (this helps the caramel set slightly). Run a knife around the edge, place a plate over the pan, and invert carefully
CategoriesDessert
