Tarte Tatin


  • Serves 4 people

  • 65 gm caster sugar
  • 40 gm butter, coarsely chopped
  • 2 Granny Smith apples, cored and quartered
  • 375 gm sheet Carême puff pastry, cut to a 23cm round
01   Preheat oven to 190C. Scatter sugar over the base of a 20cm-diameter cast-iron or heavy-based stainless-steel frying pan.
02   Cook over high heat until sugar begins to dissolve and caramelise around the edges (1-2 minutes), then swirl pan occasionally (do not stir) until sugar is caramelised (1-2 minutes).
03   Add butter and swirl to combine (20-30 seconds).
04   Turn off heat, arrange apples over caramel.
05   Cover with puff pastry, then quickly tuck edges into side of pan with a spoon.
06   Score 2-3 times in the centre for steam to escape. Transfer to oven and bake until pastry is dark golden and puffed (20-25 minutes).
07   Remove from oven, stand for 2 minutes, place a plate on top and shake to loosen tart. Working quickly and very carefully, protecting yourself from the hot handle and the hot caramel, invert tart onto plate. Cut into pieces and serve hot with vanilla crème anglaise or ice-cream, if desired.
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