Have a go at this Tarte Tatin. You’ll fall in love at first bite!
This one is an impressive dessert that will surely delight your guests.
Tarte Tatin
Course: DessertsCuisine: AustralianDifficulty: Medium
Servings
8
servingsPrep time
15
minutesCooking time
30
minutesCalories
300
kcalTotal time
45
minutesAn upside-down caramelized apple tart with buttery, flaky pastry. Sweet, rich, and slightly tangy, Tarte Tatin is a classic French dessert perfect for special occasions or a decadent treat.
Cook Mode
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Ingredients
100 gram caster sugar
1 vanilla pod, seeds scraped
60 gram unsalted Butter-chopped
.5 cup Flour-for dusting
4 or 5 Fuji Apples
1 sheet (240g) savoury shortcrust pastry (my recommendation is careme)
1 Crème fraiche or sour cream to serve
Directions
- Pre heat the oven to 190ºc .
- Peel, quarter and core the apples. Place a 25cm heavy-based ovenproof frying pan on a medium heat.
- Add the sugar and cook over a low heat, tilting the pan occasionally until golden caramel forms, do not stir.
- Sprinkle over the vanilla seeds and 20g of butter and allow bubbling up, then swirling the pan several times to combine well. Remove from the heat.
- Place the apples in the pan, rounded side down and tightly packed, starting from the outside and working your way in to the centre.
- Dot with the remaining butter, then return to the heat and simmer, gently, shaking the pan occasionally to prevent any burnt spots, for 5-6 mins or until a rich dark caramel forms and bubble up around the apples.
- Remove from the heat.
- Roll your pastry on a lightly floured surface into a round just a little bigger than the pan. Place the pastry on top of the apples and tuck the pastry down around the apples against the edge of the pan – as if tucking a blanket in around the apples.
- Bake the tart for 30 minutes or until the pastry is golden and cooked and you can see caramel bubbling around the sides.
- Remove the pan from the oven and leave the tart to stand in the pan to cool for 1 hour. (If you don’t allow it to cool the apples may stick to the pan base so be patient!)
- Just before serving, place a large plate over the top of the pan and invert the pan in one smooth movement so the pan is now on the top.
- Lift off the pan to reveal the tart, then slice and serve with a big dollop of crème fraiche or sour cream
Very tasty, thankyou!