Apple Tarte Tatin is a traditional French classic. Rumour has it that it was accidently made by the Tatin sisters in the 1880’s in France. But one person’s accident is another person’s genius. It contains carmelised apples with crispy buttery pastry. What more could you possibly want in a dessert. Traditionally, the apple tarte tatin is served on its own but it is equally tasty serving it with cream or ice-cream. You can add extra flavours to the apples like apple brandy (calvados) or cinnamon spices.
- The colder the pastry, the crisper it will turn out. Once the pastry is rolled, place it back in the fridge until needed.
- If you’re short on time you can use ready rolled pastry from the store.
- Puff pastry is nicer if you are serving it straight away but it will get soggier with time.
- Short crust pastry would be better, if its been served later on as it will stay crispier.
- You can make a tarte tatin with most fruits such as pears or plums, or any fruit that can hold its shape.
- Also, try a variety of apples. You should combine bitter varieties with sweeter ones for a slightly different taste and texture.
- Peel the fruit the day before, and leave it uncovered in the fridge overnight so it will dry out. This will prevent too much liquid sitting on your pastry.
- Don’t use a plastic spoon to stir while making the caramel. It will definitely melt. Don’t ask me how I know.
Apple Tarte Tatin
- 1 sheet Puff Pastry defrosted
- 900 grams Granny Smith Apples
- 3 tablespoons Water
- 175 grams Sugar
- 3 tablespoons Unsalted Butter
- Ice Cream or Cream to serve
- Use a 9 inch cake tin to cut a circle out of the puff pastry. The circle should be slightly bigger than the base of the tin.
- Peel and core the apples. Slice them into quarters and set aside.
- Preheat the oven to 180°c.
- Add the sugar and water to a heavy based saucepan over a medium low heat. Cook until it reaches a light amber colour. This should take 7 to 10 minutes.
- Add the butter and stir continuously until it reaches a creamy brown colour.
- Pour the caramel into your cake tin and swirl around quickly before it sets. The caramel will set very fast.
- Place your apples in a circle, starting with the larger pieces on the outside and working your way in to the center. Press the apples tightly together.
- Put the circle of puff pastry on top and tuck it down the sides of the pan.
- Bake for 45 minutes or until the pastry is golden brown and crispy.
- Cool for about an hour and then use a plate to turn it over. Drizzle any extra caramel sauce on top.
- Enjoy hot with some vanilla ice cream.