Sweet caramelised apples in a crunchy, buttery crust - the apple tarte tatin is the perfect winter dessert.
My sister once said to me that her favourite kind of desserts are any that contain baked fruit. While I'm not ready to make a hard call on that myself, if anything was going to push me into the baked fruit camp, it's this apple tarte tatin.
Sweet, soft and sticky apples drenched in a decadent caramel sauce. Topped with crunchy, flaky pastry, with a little ice cream or cream drizzled on top. It's like the perfect winter dessert right? How could anyone possibly resist that?
The dessert was created by the Tatin sisters, Stephanie and Caroline, of Hotel Tatin in Lamotte-Beuvron, France. While the history is a bit foggy, it's believed that Stephanie Tatin, overworked and tired, had intended on making apple pie but mistakenly placed apples in a caramel-coated pan, covering them with pastry. She baked it anyway and flipped the tart upside down upon serving. The result was a delectable caramelised apple tart with the buttery crust we know today. Apple tarte tatin gained popularity and became a classic in French cuisine.
Over the years, many variations on the classic have emerged. Swapping the traditional apples out for bananas or plums yields and equally delicious results. Alternatively, vegetables such as tomatoes, shallots or beetroot create a wonderful savoury version.
Watch the video here. If you make this recipe, don't forget to tag me on TikTok or Instagram. I love to see it!
Apple Tarte Tatin
Ingredients
- 500 g apples peeled and cored
- 70 g castor sugar
- 2 tablespoon bourbon optional
- 45 g unsalted butter
- ½ teaspoon salt
- 2 sheets of puff pastry
- Ice cream or cream to serve
Instructions
- Preheat your oven to 190ºC. Slice the apples in half.
- Sprinkle sugar into a cast iron pan and set over a high heat. After 1-2 minutes, sugar should begin to melt and caramelise. Swirl your pan around until sugar is completely melted and it becomes a dark brown colour.
- Add bourbon (if using) and butter, and swirl to incorporate. Sprinkle with salt and turn off the heat.
- Add apples, sliced side up. Sandwich together two sheets of puff pastry with a rolling pin. Measure your pan and cut out a circle of pastry. Gently lay it atop the apples, tucking in the sides. Cut a cross in the centre to allow the steam to escape.
- Bake for 25-35 minutes until pastry is golden and crunchy. Set aside for a few minutes before carefully flipping it out on to a serving plate.
- Serve warm with ice cream or cream.
Notes
- I used six small apples for this recipe. If you are using a larger variety, like a Granny Smith, it may only take 3-4 apples to fill your pan. You can cut larger apples into quarters, rathe than halves, to help them fit more snug.
Looking for more winter desserts? Try my coconut rice pudding or caramilk banana bread.
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