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Tarte Tatin
6 servings · 70 min total
The famous upside-down apple tart, caramelised in butter and sugar under a crisp puff pastry lid. A French bistro showstopper.
Ingredients
- 6 apple, peeled and quartered
- 150 g white sugar
- 80 g butter
- 1 puff pastry sheet
- 1 tsp vanilla extract
- 1 pinch ground cinnamon
Contains: Gluten, Milk
Allergen info is best-effort — please verify yourself.
Method
- 1.
Make the caramel — Heat the oven to 200°C. In an ovenproof pan, melt the sugar with the butter over medium heat and cook for 8 minutes until it forms a golden caramel. Stir in the vanilla and cinnamon.
- 2.
Arrange the apples — Arrange the apple quarters tightly in the caramel, rounded side down, and cook for 15 minutes until they soften and colour.
- 3.
Top with pastry — Lay the puff pastry over the apples, tucking the edges down inside the pan. Prick a few holes to let steam escape.
- 4.
Bake and invert — Bake for 25 minutes until the pastry is puffed and golden. Cool for 5 minutes, then carefully invert onto a plate. Serve warm with cream or ice cream.