Apple Tarte Tatin
This is a perfect winter dessert. Tart tatin can be made with apples or pears or even onions. I used my homemade puff pastry but you can use store-bought or any leftover scraps. It doesn’t need to puff high so non-virgin puff is perfect for this.
I made it directly into the tin I finished in, but you can make the caramel in a pan and then pour it into the tin. Check out how I made it on this TikTok vid
In the video I made a mini 15cm tart, but the recipe makes a larger 20cm tart. Serve warm with creme fraiche or Greek yoghurt.
Tart Tatin
A perfect easy winter dessert
Ingredients
- 6-8 apples granny smith or other tart apple
- 140 g sugar
- 70 g butter
- 250 g puff pastry
Instructions
- Peel, core and quarter apples and set aside. Don't worry if they brown as the caramel makes them very brown when cooked
- Prepare the caramel, by placing the sugar and butter in a pot or directly in the tin that you plan on baking the tart in. If making it directly in the 20cm cake tin, make sure it is heat proof and can go directly on the stove.
- Heat the sugar and butter stirring all the time until a light brown caramel forms. The caramel continues to cook even when off the heat so don't make it too brown at this stage.
- Remove the caramel from the heat and (if using a separate pot to prepare the caramel) pour into the cake tin. Or simply set the tin with the caramel in it aside to cool.
- Pack the apples as tightly as possible on top of the caramel and cover with a circle of pastry. Tuck the side into the apples.
- Bake at 200°C for about 20 minutes. The pastry should be fully cooked through. If not cooked after 20 minutes, return to the oven.
- Once cooked through, remove from the oven and set aside to cool slightly before turning out.
- To turn out, place a plate on top of the tin and quickly (but carefully) flip it over.
- Serve with creme fraiche or Greek yoghurt.