Warm Caramelised Apple Tarte Tatin

As the weather continues to drops in the southern hemisphere, winter’s chill is well and truly being felt. The only way to warm up from the core is with oven baked goods fresh from the oven. Unfortunately lowered temperatures can bring with it a heightened risk of colds and flu and given they say an apple a day keeps the doctor away … well it’s an excuse to indulge in caramelised apple tarte tatin.

I N G R E D I E N T S

8 large pink lady apples

3/4 caster sugar

60g of unsalted butter

2 tablespoons of lemon juice

1 sheet of puff pastry

M E T H O D

  1. Remove a single sheet of puff pastry from the freezer to allow it to adequately thaw whilst working on the filling
  2. Peel, core and quarter apples
  3. Melt butter over low to medium heat
  4. Once melted add sugar and lemon juice stirring until the mixture has smoothed
  5. The mixture will begin to turn a light golden brown at which point add the apples to the pan and coat evenly
  6. Initially the caramel will harden but will soften as the juices from the apple begin to flow. Simmer for 15 minutes on a low heat until the apples are soft to touch. Stir occasionally to avoid burning and to ensure apples are evenly coated
  7. Remove pan from heat and cool for 10 minutes
  8. During this time grease an oven proof dish and add caramelised apples once cooled
  9. Cover mixture with a single sheet of thawed puff pastry, tucking to form a nest like structure
  10. Bake for 25 – 30 minutes in a fan forced oven at 180 degrees celsius. Caramel can burn easily so keep your eyes on your tart and adjust your oven temperature accordingly if necessary
  11. Remove from oven and serve warm with cream or ice cream to soften the pastry

*Final image courtesy of Maggie Beer

To watch this recipe being made visit my YouTube channel here

Happy baking x

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