Hi Bold Bakers!
It’s Gemma’s mum, Patricia, sharing a recipe with you for the holidays. Apple Tarte Tatin is a favorite in our house. Mainly because it’s super quick to put together, and also for the simple reason that everyone loves it!
Making an apple tart in my younger years was a much simpler process and usually made with a very sour “cooking” apple, called a Bramley seedling. This tarte however is made with an “eating” apple. Cox’s Orange Pippin, Braeburn, Elstar, Jonagold, Granny Smith, or even Golden Delicious apples are all good for this. And it goes without saying if you don’t have the time to make my Homemade Puff Pastry then definitely buy the best quality you can.
Apple Tarte Tatin has its origins in France, and this recipe is a favorite of mine from the great chef Raymond Blanc. From my family to yours, I hope you enjoy it!
- 5 granny smith apples, peeled and cored and cute into ½ inch thick slices
- ¾ cup (100g / 3½oz) caster sugar
- ¼ cup (60g / 2½oz) butter
- 300g (11oz) puff pastry rolled to a thickness of 3mm/⅛in, cut very slightly larger than the diameter of the tarte tin or pan
- Preheat the oven to 200oC (400oF).
- Put the sugar and butter in your over safe pan over medium heat and let it sit for two minutes to allow the butter to melt and absorb the sugar.
- Over medium heat, cook the caramel until it turns to a pale blonde caramel (do not let it become too dark or the flavor will overpower the apples).
- Arrange the apple slices in a spiral pattern working from the outside of the pan to the center, packing them as tightly as possible. Once arranged carefully press them down with a spatula.
- Remove the pan from the heat and allow to cool for about 30 minutes.
- Lay the disc of puff pastry on the top of your arranged apples. Tuck the edges of the pastry into the dish and press the pastry down making sure all the apples are making contact with the puff pastry.
- Prick a few holes in the puff pastry to let the steam out as the tart tatin cooks.
- Put the pan in the oven and bake for 30-40 minutes, or until the pastry is crisp and golden-brown.
- Remove form the oven and allow to cool at room temperature for about 20 minutes before turning out. Don't let it sit too long or the caramel with cool down and set which will make it harder to turn out of the pan.
- Serve warm or cold with ice cream, creme fraiche or whipped cream.
I use an old handleless frying pan for this as it is heavy enough to take the caramel cooking, but a strong baking pan will be good too.
If you like a sharper flavour, use Granny Smiths but be aware they will give out a bit more juice during cooking and will not cook down as well as the other varieties. This dish is best made a day in advance to allow the pectin in the apples to gel and bind them together. Keep it in the tin after it is cooked and reheat at 150C/300F/Gas 2 for 20 minutes before serving.
Use my recipe for easy puff pastry which will yield great results.
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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