Have a go at this Tarte Tatin. You’ll fall in love at first bite!
This one is an impressive dessert that will surely delight your guests.
Please Note Nutritional information is provided as a guide only and may not be accurate.
- 100 grams Caster Sugar
- 1 Vanilla Pod, Seeds Scraped
- 60 grams Unsalted Butter chopped
- 1/2 cup Flour for dusting
- 4 Or 5 Fuji Apples
- 1 Sheet (240g) Savoury Shortcrust Pastry (my Recommendation Is Careme)
- 1 Crème Fraiche Or Sour Cream To Serve
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- Pre heat the oven to 190ºc .
- Peel, quarter and core the apples. Place a 25cm heavy-based ovenproof frying pan on a medium heat.
- Add the sugar and cook over a low heat, tilting the pan occasionally until golden caramel forms, do not stir.
- Sprinkle over the vanilla seeds and 20g of butter and allow bubbling up, then swirling the pan several times to combine well. Remove from the heat.
- Place the apples in the pan, rounded side down and tightly packed, starting from the outside and working your way in to the centre.
- Dot with the remaining butter, then return to the heat and simmer, gently, shaking the pan occasionally to prevent any burnt spots, for 5-6 mins or until a rich dark caramel forms and bubble up around the apples.
- Remove from the heat.
- Roll your pastry on a lightly floured surface into a round just a little bigger than the pan. Place the pastry on top of the apples and tuck the pastry down around the apples against the edge of the pan – as if tucking a blanket in around the apples.
- Bake the tart for 30 minutes or until the pastry is golden and cooked and you can see caramel bubbling around the sides.
- Remove the pan from the oven and leave the tart to stand in the pan to cool for 1 hour. (If you don’t allow it to cool the apples may stick to the pan base so be patient!)
- Just before serving, place a large plate over the top of the pan and invert the pan in one smooth movement so the pan is now on the top.
- Lift off the pan to reveal the tart, then slice and serve with a big dollop of crème fraiche or sour cream