Tarte Tatin Recipe
Tarte tatin is a beloved classic in traditional French cuisine. This delicious pastry dessert beautifully combines the sweetness of caramelized apples with a buttery, flaky crust.
Ingredients
- 300 g All-butter puff pastry
- Plain flour for dusting
- 6 about 900g/2lb Dessert apples (such as Braeburn, Cox’s Orange Pippin or Adam’s Pearmain)
- 100 g Golden caster sugar
- 85 g Unsalted butter 60g/2¼oz chilled and diced, 25g/1oz melted
- Crème fraîche or high-quality vanilla ice cream to serve
Instructions
- Roll the pastry to a 3mm-thick round on a lightly floured surface and cut a 24cm circle.300 g All-butter puff pastry, Plain flour
- Prick the pastry with a fork, place on a baking sheet, and freeze.
- Peel, quarter, and core the apples.6 about 900g/2lb Dessert apples (such as Braeburn, Cox’s Orange Pippin or Adam’s Pearmain)
- Cook the sugar in a tatin dish or ovenproof frying pan to make a caramel syrup.100 g Golden caster sugar
- Arrange the apple quarters tightly in the dish, rounded-side down.
- Brush the fruit with melted butter.85 g Unsalted butter
- Bake in the oven and then place the puff pastry on top.
- Bake until the pastry is golden brown and crisp.
- Allow to cool before inverting onto a serving plate.
- Serve with crème fraîche or vanilla ice cream.Crème fraîche or high-quality vanilla ice cream