Apple tarte tatin
Bake it upside down. Apple tarte tatin: apples cooked in a butter and sugar caramel, covered with puff pastry, baked, then flipped so the caramel apples land on top.
Why it works: The apples cook in the caramel under a pastry lid; flipped, the lid becomes the crust and the caramel apples end up on top.
Ingredients
- One sheet puff pastry, thawed
- 3 tablespoons salted butter
- ¾ cup granulated white sugar
- 3 large Granny Smith apples, peeled, cut and quartered
- for serving vanilla ice cream
Method
- Heat the oven to 375°F.
- Set a 9-inch cake pan on the thawed puff pastry, trace around it and cut out the circle. Prick the circle all over with a fork and set it aside.
- Make the caramel: put the 3 tablespoons salted butter and the ¾ cup sugar in a large saucepan and set it on medium heat. Keep stirring for about 5 minutes, until it turns light brown.
- Tip in the apple quarters and turn them until every piece wears a thick coat of caramel. Keep turning them for 15 to 20 minutes. They're ready when the caramel has cooked down and only a little is left in the pan. Take the pan off the heat.
- Pack the apples into the cake pan in rings, snug against each other, and pour whatever caramel is left over them.
- Cover with the pastry circle and push its edge down the inside of the pan, around the apples.
- Bake 45 to 50 minutes, until the pastry is golden brown. Leave the tart in its pan for 1 hour.
- Put a plate over the pan and flip it so the apples land on top. Cut slices and serve with vanilla ice cream.
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June's tip: Cook the apples until little caramel is left in the pan, and let the tart cool in the pan for 1 hour before you flip it.
Good to know: Let it cool in the pan for an hour first, then put a plate on top and turn it over in one go.
Adapted from Easy Apple Tarte Tatin, RecipeGirl. Amounts, temperatures and times follow the source; the steps are in our own words, and metric and °C conversions are ours. We check every amount against the source line by line. How we make our recipes.
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