One of my earliest and most loved desserts . Always a success at dinner parties and gatherings. It is easy to make, surprisingly, and will always impress your guests, served with a scoop of vanilla ice cream.
Tarte Tatin
Prep time:
Cook time:
Serves:
- Times
- Description
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- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
One of my earliest and most loved desserts . Always a success at dinner parties and gatherings. It is easy to make, surprisingly, and will always impress your guests, served with a scoop of vanilla ice cream .
Ingredients
- 100 grs unsalted butter
- 150 grs caster sugar
- 6-7 apples, firm and tangy like Jazz, peeled, quartered and cored. (Squeeze some lemon juice in the peeled apples to avoid them getting discolored)
- 1 ready rolled puff pastry sheet (pure butter)
- 22 cm tarte tatin dish
Method
- 1)
Preheat oven to 200C.
- 2)
Place a baking tray in the oven.
- 3)
Place the butter in the dish over medium fire, and gently melt it.
- 4)
Add the sugar and combine them using a wooden spoon.
- 5)
When the sugar and butter mixture foams around the edges, add the cut apples with the hump side down.
- 6)
Cook on medium high heat, very carefully rotating the dish over the fire so it caramelizes equally on all sides.
- 7)
When it’s a deep caramel color and the apples have softened, switch off the heat and let it cool for about 10min.
- 8)
Roll out the ready made puff pastry, dusting it with flour to avoid sticking on the rolling pin.
- 9)
Lift it as is (rectangular) and place it on top of the dish, tucking in the sides.
- 10)
Bake it for 20-30min until puffed up and golden.
- 11)
(You can reduce the temperature to 180 after 20min if you feel it’s browning too fast).
- 12)
Remove from the oven and wait for a minute or 2 then flip into serving plate and serve warm with vanilla ice cream.
- 13)
If you plan to prepare it early on in the day, bake or, flip it onto a baking tray and then preheat just before serving.
Notes
Tarte tatin based on a recipe by @nigellalawson