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Apple Tarte Tatin

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A classic French upside-down dessert featuring tender caramelised apples flavored with vanilla and cinnamon, topped with golden, flaky puff pastry.

Ingredients

4 large apples, peeled, cored, and quartered

65 g butter

65 g brown sugar

65 g white sugar

1 teaspoon vanilla essence

1/2 teaspoon ground cinnamon

1 sheet puff pastry

Instructions

  1. Preheat the oven to 210°C (fan bake).
  2. Peel, quarter, and core the apples.
  3. Melt the butter in a large frying pan over medium heat.
  4. Add the apples and sauté gently for about 5 minutes until slightly softened.
  5. Stir in the brown sugar, white sugar, vanilla essence, and cinnamon.
  6. Simmer for about 10 minutes, stirring occasionally, until the apples are coated in bubbling caramel.
  7. Line a round cake tin with baking paper and arrange the apples neatly in the base.
  8. Pour any remaining caramel sauce evenly over the apples.
  9. Cut the puff pastry into a circle slightly larger than the tin and place it over the apples, tucking the edges down the sides.
  10. Bake for 30 minutes, until the pastry is puffed and golden.
  11. Remove from the oven and let cool for about 10 minutes.
  12. Carefully invert onto a serving plate, remove baking paper, slice, and serve warm.

Notes

Firm apples like Granny Smith or Braeburn work best.

Allow the tart to cool slightly before flipping to avoid burns.

Serve warm with vanilla ice cream, whipped cream, or custard.

An oven-safe skillet can be used instead of a cake tin.

Nutrition

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