Caramel Apple Tarte Tatin
Caramel Apple Tarte Tatin is a showstopping dessert that combines buttery pastry, tender apples, and rich caramel in every bite. The golden, flaky crust contrasts beautifully with the soft, caramelized fruit, creating a symphony of textures.
Ingredients
- 3 granny smith apples, peeled and cored and cut into 1 inch thick slices
- 3/4 cup caster sugar 100g / 3½oz
- 1/4 cup butter 60g / 2½oz
- 300 g puff pastry rolled to a thickness of 3mm/⅛in, cut very slightly larger than the diameter of the tarte tin or pan 11oz
Instructions
- Preheat the oven to 200°C (400°F).
- First, melt the butter in a 10 1/2 inch oven safe pan over medium heat. Once the butter has melted add the sugar and leave undisturbed over medium heat until all of the sugar has been absorbed.
- Over medium heat, cook the caramel until it turns to a pale blonde caramel (do not let it become too dark or the flavor will overpower the apples).
- Arrange the apple slices in a spiral pattern working from the outside of the pan to the center, packing them as tightly as possible. Once arranged carefully press them down with a spatula.
- Remove the pan from the heat and allow to cool for about 30 minutes.
- Lay the disc of puff pastry on the top of your arranged apples. Tuck the edges of the pastry into the dish and press the pastry down making sure all the apples are making contact with the puff pastry.
- Prick a few holes in the puff pastry to let the steam out as the tarte tatin cooks.
- Put the pan in the oven and bake for 25 to 30 minutes, or until the pastry is crisp and golden-brown.
- Remove form the oven and allow to cool at room temperature for about 20 minutes before turning out. Don't let it sit too long or the caramel with cool down and set which will make it harder to turn out of the pan.
- Serve warm or cold with ice cream, creme fraiche, or whipped cream.
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