Apple Tarte Tatin
Prep time: 50 minServes: 8
Pairs with
Tarte Tatin — caramelised apples, crisp puff pastry, salted butter. An off-dry sparkling (demi-sec Champagne) or a Sauternes matches the sweetness and complexity.
Ingredients
- 1 roll puff pastry (ready-made)
- 6–7 apples (Cox or Granny Smith work well), peeled, cored, and halved
- 100g caster sugar
- 60g butter
- 1 tsp vanilla extract
- Pinch of salt
- Crème fraîche or vanilla ice cream to serve
Method
- 11. Heat the oven to 200°C.
- 22. Melt butter in an oven-safe pan (cast iron, about 26cm) over medium heat. Add sugar, vanilla, and salt. Stir until the sugar dissolves and the mixture bubbles into a golden caramel — 5–7 minutes. Remove from heat.
- 33. Arrange apple halves tightly, rounded side down, in the caramel. Press them in.
- 44. Roll out the puff pastry, cut a circle a few centimetres larger than the pan. Lay the pastry over the apples, tuck the edges down around them.
- 55. Bake 25–30 minutes until the pastry is deeply golden and puffed.
- 66. Rest 5 minutes. Place a large serving plate on top, take courage, and flip quickly. Caramelised apples on top.
- 77. Serve warm with crème fraîche or vanilla ice cream.