Tarte Tatin

Name: Tarte Tatin
Yield: 4 servings
Cuisine: France
Ingredients: 300g Puff Pastry; Dusting Plain Flour; 6 Braeburn Apples; 100g Caster Sugar; 85g Butter; to serve Creme Fraiche

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Puff Pastry300 g
Plain Flour
Braeburn Apples6
Caster Sugar100 g
Butter85 g
Creme Fraiche

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Method preview

5 steps · 0 min

1
Roll the pastry to a 3mm-thick round on a lightly floured surface and cut a 24cm circle, using a plate as a guide. Lightly prick all over with a fork, wrap in cling film on a baking sheet and freeze while preparing the apples.
2
Heat oven to 180C/160C fan/gas 4. 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 60g diced chilled butter.
3
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.

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