Apple Tarte Tatin
Sweet caramelised apples in a crunchy, buttery crust - the apple tarte tatin is the perfect winter dessert.
Servings: 4 serves
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.