My Caramel Apple Tarte Tatin takes the combination of the flakey buttery pastry with the sour apples and sweet caramel to make a dessert that really sings.
- 3 granny smith apples , peeled and cored and cut into 1 inch thick slices
- 3/4 cup (100g / 3½oz) caster sugar
- 1/4 cup (60g / 2½oz) butter
- 300 g (11oz) puff pastry rolled to a thickness of 3mm/⅛in, cut very slightly larger than the diameter of the tarte tin or pan
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Preheat the oven to 200°C (400°F).
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First, melt the butter in a 10 1/2 inch oven safe pan over medium heat. Once the butter has melted add the sugar and leave undisturbed over medium heat until all of the sugar has been absorbed.
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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).
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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.
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Remove the pan from the heat and allow to cool for about 30 minutes.
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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.
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Prick a few holes in the puff pastry to let the steam out as the tarte tatin cooks.
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Put the pan in the oven and bake for 25 to 30 minutes, or until the pastry is crisp and golden-brown.
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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.
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Serve warm or cold with ice cream, creme fraiche, or whipped cream.
You can make this as big or as small as you wish, this version is designed for a 20cm/8inch pan.
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.