Recipe: Apple Tarte Tatin
Made this classic French Tarte Tatin today, not as complicated as it looks or sounds! The tricky bit is getting the caramel just right. I want to try making this with other fruit - pears and chocolate will be next
- 3 apples
- 15 g butter
- 1 sheet puff pastry
- ½ lemon, juiced
- ¼ cup water
- 100 g sugar
Preheat oven to 210 Celsius. Peel and core apples. Cut each Apple into thin slices (at least 8 per Apple). Toss apple slices in a bowl with lemon juice and 1/2 the sugar.
Combine water and remaining sugar in a saucepan over a medium heat. Stir until sugar has dissolved. Keep on heat until caramel turns a light golden colour. Add in butter and Apple mix and continue to cook for about 10-12 mins until apples lightly soften.
Tin And Pastry
LINE the bottom of your cake tin with baking paper. Cut a circle of pastry slightly larger than your cake tin.
Carefully arrange Apple slices in a circle in the bottom of you cake tin. Pour over remaining caramel. Allow to cool if it is hot. Place pastry over the top and tuck in the edges. Place in oven and cook for 20mins or until pastry is golden. Flip upside down onto a plate with the Apple side up and Serve with ice cream or cream!
Hungry for more? Try one of these!