Description
Apple Tarte Tatin proves upside-down desserts can be the best. It’s golden, gooey, and surprisingly simple.
Ingredients
Units
Scale
- 50 g unsalted butter
- 4 medium tart apples (Granny Smith preferred), peeled, cored, quartered
- 1/2 cup packed brown sugar
- 2 tbsp cold water
- 1 sheet puff pastry, thawed and rolled into a 22 cm round
- Cream or vanilla ice cream, for serving
Instructions
- Preheat oven to 220°C (425°F).
- Grease and line the base of a 20 cm round cake pan.
- In a large pan, melt butter over medium heat.
- Add apples and cook, turning, 3–4 minutes until lightly golden.
- Add sugar and water.
- Stir until sugar dissolves, then let it bubble 2–3 minutes until it thickens into a caramel. Keep an eye on it, as it burns fast!
- Arrange apples tightly in the cake pan, rounded side down.
- Spoon caramel over the top.
- Cover with the puff pastry, tucking edges inside the pan.
- Bake 12–15 minutes until golden and puffed.
- Let it sit for 5 minutes before inverting onto a plate.
- Slice and serve warm with cream or ice cream.
Notes
Prepared, tried, and tested by Joy
