Tarte Tatin
2 hrs 30 min (mostly cooling)
Caramelised apples baked under puff pastry, then inverted to reveal a glossy amber top.
| prepPreheat oven to 180°C / 160°C fan / gas 4 | |||||
| 300 g all-butter puff pastry | Roll pastry, cut 24 cm circle, prick & freeze | Bake 30 min, top with pastry disc, tuck edges & prick | Bake further 40–45 min 180°C / 160°C fan until golden | Cool 1 hr, invert, serve with crème fraîche or ice cream | |
| plain flour for dusting | |||||
| 6 dessert apples (about 900 g), peeled, quartered and cored | Arrange apples tightly in dish, brush with melted butter | ||||
| 100 g golden caster sugar | Cook sugar to dark amber caramel, stir in chilled butter | ||||
| 60 g unsalted butter, chilled and diced | |||||
| 25 g unsalted butter, melted | |||||
| crème fraîche (full-fat) or high-quality vanilla ice cream, to serve | |||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.