4.2 from 36 votes
Caramel Apple Tarte Tatin
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.
Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr
Servings: 8 -10 servings
Course:
Dessert
Cuisine:
French
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.