Dessert
Easy Caramelised Apple Tarte Tatin
Beginner-friendlyshared by Nibblore Cuisine
This classic upside-down tart combines tender apples, deep amber caramel and crisp puff pastry. Cooking the fruit on the hob first concentrates its flavour and reduces excess juice, helping the tart turn out cleanly. Serve warm on its own or with a spoonful of crème fraîche. • Pack the apple quarters in very tightly: they shrink during cooking, so this creates a generous layer of fruit once the tart is turned out. • Pale caramel will lack depth, while very dark caramel will taste bitter; remove it from the heat when it reaches a rich amber colour. • Do not let the tart cool completely in the pan, or the caramel will set and prevent a clean release. • Replace the puff pastry with all-butter shortcrust pastry for a denser, more crumbly base. • If you do not have vanilla, flavour the caramel with 1/2 teaspoon ground cinnamon. • Use salted butter instead of unsalted butter and omit the pinch of salt. Keep the tart covered in the fridge for 2 days. To restore its crisp texture, reheat it for 10–12 minutes in an oven preheated to 170°C; avoid using the microwave. Freezing is not recommended, as the apples and pastry soften after thawing.
Ingredients
- 1round 230 g sheet all-butter puff pastry, well chilled
- 1.4 kgfirm, tart apples, such as Golden Delicious or Cox
- 140 gcaster sugar
- 70 gunsalted butter, diced
- 1 tbsplemon juice
- 1 tspvanilla extract
- 1 pinchfine salt
Instructions
- 1Preheat the oven to 200°C conventional or 180°C fan, with a shelf positioned in the lower third. Have ready a 24 cm cast-iron frying pan or hob-safe Tarte Tatin tin.
- 2Peel the apples, cut them into quarters and remove the cores. Toss the quarters with the lemon juice to slow down browning.
- 3Spread the sugar evenly over the pan. Heat over medium heat for 5–7 minutes without stirring with a utensil; gently tilt the pan once the sugar begins to melt around the edges. Remove from the heat as soon as the caramel is an even amber colour.
- 4Carefully add the butter, vanilla and salt. Swirl the pan until the caramel is smooth; take care, as it may foam vigorously when the butter is added.
- 5Pack the apple quarters tightly into the caramel, rounded-side down, arranging them in concentric circles. Return the pan to medium-low heat and cook for 12–15 minutes, until the apples begin to soften and their juices combine with the caramel to form a thick syrup. Baste them two or three times with the syrup without moving them.
- 6Unroll the chilled pastry and trim it into a disc about 26 cm in diameter. Lay it over the apples, then carefully tuck the edge between the fruit and the side of the pan using the handle of a spoon. Cut four small vents in the centre to release steam.
- 7Bake for 25–30 minutes, until the pastry is well risen and evenly golden and the caramel is bubbling around the edges. Remove the pan from the oven using oven gloves.
- 8Leave to rest for exactly 8–10 minutes so the caramel thickens without setting hard. Place a serving plate larger than the pan on top, hold both firmly with oven gloves and invert in one quick movement. Carefully lift off the pan and reposition any apple pieces that have stuck. Serve warm.