Tarte tatin
This classic Tarte Tatin is a delicious upside-down apple tart with caramelised apples and a flaky puff pastry crust. It’s a French favourite that’s perfect for any dessert table!
- 350 grams sugar (We'll use 300g and 50g separately)
- 8 large apples
- 300 grams butter
- 300 milliliters water
- 2 vanilla beans
- 1 puff pastry roll
Preheat oven to 180°C (350°F).
In a saucepan, melt 50g of caster sugar over medium heat with a squeeze of lemon juice. Stir occasionally as the sugar melts and caramelises into a rich golden color. Be careful not to burn it. Once the caramel reaches the desired color, pour it into a tart mould, coating the bottom evenly. Let the caramel cool and harden.
In a separate large saucepan, melt 300g of butter with 300g of caster sugar and 300ml of water. Split 2 vanilla beans and add both the pods and seeds to the mixture. While the butter and sugar melt together, peel and core 8 large apples. Cut the apples into quarters.
Place the apple quarters into the poaching liquid. Depending on the size of your saucepan, you may need to poach the apples in batches. Let the apples simmer gently until they soften but still hold their shape.
Cut the puff pastry roll to fit the size of your tart mould. Prick the pastry with a fork to prevent it from puffing too much during baking. Set the pastry aside.
Arrange the poached apple quarters in the tart mold, over the hardened caramel, packing them tightly in a circular pattern. Once the apples are arranged, carefully cover them with the puff pastry, tucking the edges of the pastry around the apples.
Bake the tart in the preheated oven for 35 minutes, or until the pastry is golden brown.
Remove the tart from the oven and let it cool for a few minutes. To serve, carefully invert the tart onto a serving plate, revealing the beautifully caramelised apples on top.
Serve the Tarte Tatin warm, preferably with a dollop of whipped cream or a scoop of vanilla ice cream.