Tarte Tatin Recipe
Ingredients
6 apples
300g all-butter puff pastry
plain flour, for dusting
100g golden caster sugar
Vanilla paste
60g chilled butter
25g melted butter
crème fraîche or vanilla ice cream, to serve
Method
Roll out your pastry to a 3mm-thick round, on a lightly floured surface, and cut it into a 24cm circle, using a plate as a guide.
Lightly prick all over with a fork, cover with cling film, on a baking sheet and freeze while preparing the apples.
Heat oven to 180C.
Peel, quarter and core the apples. Put the sugar in a flameproof 20cm ceramic tatin dish or a 20cm ovenproof heavy-based frying pan and place over a medium-high heat. Cook the sugar for 5-7 mins to a dark amber caramel syrup that’s starting to smoke, then turn off the heat and stir in the Vanilla paste & 60g diced chilled butter.
To assemble the tarte tatin, arrange the apple quarters very tightly in a circle around the edge of the dish first, rounded-side down, then fill in the middle in a similar fashion. Gently press with your hands to ensure there are no gaps. Brush the fruit with the melted butter.
Bake in the oven for 30 mins, then remove and place the disc of frozen puff pastry on top – it will quickly defrost. Tuck the edges down the inside of the dish and, with a knife, prick a few holes in the pastry to allow any steam to escape. Bake for a further 40-45 mins until the pastry is golden brown and crisp.
Allow to cool to room temperature for 1 hr before running a knife around the edge of the dish and inverting it onto a large serving plate that is deep enough to contain the juices.
Serve with crème fraîche or vanilla ice cream.
Tips
For extra spice, bake the Tatin with 2 or 3 Star Anise & cinnamon.
You can substitute the apples for other fruit such as pear.
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