Olive Magazine

Tarte tatin

Published: January 28, 2016 at 8:54 am
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 8

Our classic tarte tatin is easier than you think to make. With sticky caramel, tangy apples and buttery pastry, this classic French dessert makes a comforting and impressive pudding.

Nutrition:
NutrientUnit
kcal338
fat15.8g
saturates10.7g
carbs44.8g
fibre2.6g
protein2.6g
salt0.3g
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Ingredients

  • 5-7 (use a mixture of sweet and sharp eating apples, I used Granny Smith’s and Cox’s Orange Pippins)
  • 175g golden granulated sugar
  • 50g butter, cut into cubes
  • 325g ready-rolled sheet all-butter puff pastry
  • to serve vanilla ice cream

Method

  • STEP 1

    Heat the oven to 190C/fan 170C/gas 5. Cut the apples in half, peel, core and set aside.

  • STEP 2

    Put the sugar and 100ml water in a 20cm ovenproof frying pan and stir with a wooden spoon. Put the pan over a medium heat and cook, without stirring, until the syrup caramelises to a deep golden brown. Remove from the heat.Add a pinch of salt and the butter and carefully tilt the pan back and forth to mix it in.

  • STEP 3

    Arrange the apples, rounded-side down, in the pan, nestling them as close together as you can, cutting some into quarters or smaller chunks to fill in the gaps. Lay the pastry sheet over the top of the pan and use a knife to cut a circle that’s just a bit bigger than the pan. Fold the edges of the pastry inside the pan (use the handle of a table knife, not your fingers) around the apples. Bake for 25-30 minutes or until the pastry is golden brown.

  • STEP 4

    When the tart comes out of the oven, leave for a minute, then cover the pan with a plate (and your hands with an oven cloth as some hot caramel will leak out) and carefully flip the tart out onto the plate. You might need to scrape some caramel out of the pan over the apples. Be careful with the pan handle too as it will still be hot from the oven. Serve with vanilla ice cream.

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