Apple Tarte Tatin
User Reviews
4.9
Apple Tarte Tatin
Description
This Apple Tarte Tatin recipe begins with caramelizing butter and sugars in a pan before arranging thin apple slices tightly over the caramel. The apples gently cook on the stove before covering with puff pastry and baking at a high temperature to develop a crisp, flaky crust while the fruit finishes cooking underneath.
The tart combines tartness from Granny Smith apples with the buttery caramel sauce’s sweetness. The included Chambord syrup, made from berries and raspberry liqueur reduced with sugar, offers a fruity and tangy accompaniment that can be drizzled on serving plates. Additionally, cinnamon cream made with cream, icing sugar, and ground cinnamon provides a cool, spiced contrast to the warm tart.
The dessert is well suited as a centerpiece for gatherings, balancing rich and fresh flavors. Timing the caramelization and arranging the apples carefully ensures even cooking and an attractive presentation when inverted from the pan.
Ingredients
Chambord Syrup:
- 1 1/2 cups raspberry fresh or frozen
- 3/4 cup icing sugar
- 2 Chambord liqueur brandy or any berry liqueur can be used, shots
Tart:
- 8 apple peeled, cored, and cut into thin circles, Granny Smith variety
- 4 ½ oz butter unsalted
- 1/3 cup brown sugar
- 1/2 cup caster sugar
- 1 puff pastry sheet
Cinnamon Cream:
- 1/2 cup cream
- 1 teaspoon icing sugar
- 2 teaspoons cinnamon ground
Instructions
Chambord Syrup
- Pour the Chambord into a saucepan and place over medium heat.
- Add the berries and sugar.
- Bring to the boil and crush the berries with a wooden spoon.
- Reduce to a low simmer and allow to cook for 10 minutes.
- Remove and allow to cool slightly.
- Blend the mixture in a blender for about 1 minute.
- Strain through a medium-fine sieve and stir it through with a spoon.
- Discard the pulp and place the syrup in the refrigerator.
Tart
- Preheat oven to 225 degrees Celsius (435 Fahrenheit).
- In a flat bottomed oven safe fry pan, melt the 125 grams (2 oz) of butter over medium heat.
- Add the sugars and turn the heat up to high.
- Allow the sugar to slightly caramelize (approx 5 minutes) and remove from the heat.
- Carefully lay the apple rings into the caramelized sugar and continue laying apple rings atop one another until the pan or dish is full.
- Replace the pan to the stove top and cook gently over medium heat for approximately 15 minutes, keep an eye on it as the apples can quickly burn.
- While it cooks defrost the puff pastry and cut it into the largest circle possible
- Remove the pan from the heat and allow it to cool slightly.
- Once the apples have cooled, cover them with the puff pastry and tuck in the edges.
- Melt the remaining butter and brush the pastry with it.
- Bake in the oven for 15-20 minutes or until the crust is golden.
- Remove and allow to cool slightly.
- Gently run a paring knife around the edge of the tart to separate any stuck bits.
- Place a large plate or serving platter on top of the tart and carefully invert and turn the tart out onto the platter.
Cinnamon Cream
- Whip the cream with the cinnamon and sugar until soft but stable.
Notes
User Reviews
Overall Rating
4.9
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