Caramel Apple Tarte Tatin
User Reviews
4.2
36 reviews
Good
Caramel Apple Tarte Tatin
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My Caramel Apple Tarte Tatin takes the combination of the flakey buttery pastry with the sour apples and sweet caramel to make a dessert that really sings.
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Ingredients
- 3 Granny Smith apples , peeled and cored and cut into 1 inch thick slices
- 3/4 cup (100g / 3½oz) caster sugar
- 1/4 cup (60g / 2½oz) butter
- 300 g (11oz) puff pastry rolled to a thickness of 3mm/⅛in, cut very slightly larger than the diameter of the tarte tin or pan
Notes
- You can make this as big or as small as you wish, this version is designed for a 20cm/8inch pan.
- I use an old handleless frying pan for this as it is heavy enough to take the caramel cooking, but a strong baking pan will be good too.
- If you like a sharper flavour, use Granny Smiths, but be aware they will give out a bit more juice during cooking and will not cook down as well as the other varieties. This dish is best made a day in advance to allow the pectin in the apples to gel and bind them together. Keep it in the tin after it is cooked and reheat at 150C/300F/Gas 2 for 20 minutes before serving.
- Use my recipe for easy puff pastry which will yield great results.
Genuine Reviews
User Reviews
Overall Rating
4.2
36 reviews
Good
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