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Apple Tarte Tatin is a famous French “upside-down” caramelized apple tart
The tarte Tatin, named after the Tatin sisters who invented it and served it in their hotel as its signature dish, is a pastry in which the fruit is caramelized in butter and sugar before the tart is baked. It originated in France but has spread to other countries over the years.
50g unsalted butter
4 medium green or red apples, peeled, cored, quartered
1/2 cup brown sugar
1 sheet frozen puff pastry ( i make my own puff pastry)
Cream or vanilla ice cream to serve
Preheat oven to 220C greased a 6cm deep 20cm bases round cake pan, line with parchment paper.
Melt butter in a large saucepan over medium heat, add apple cook turning up to 3 to 4 minutes or until golden brown, add sugar and 2tbsp cold water cook stirring for 2 to 3 minutes or until sugar dissolved, bring to boil, reduce heat to low simmer up to 2 to 3 minutes again or until slightly thickened.
Arrange apples in prepared pan, spoon over sugar mixture cut 22cm round pastry over apple, tucking the edges and bake for 12 to 15 minutes or until golden and puffed, stand in the pan for and cool. and turn onto the plate upside down serve with cream or vanilla ice cream.
Prepared, tried, and tested by: Joy Martin Smyth