apple tarte tatin

When it comes to autumnal desserts, there’s nothing better than a well executed tarte tatin – soft tart apples with deep chewy caramel and flaky buttery puff pastry, topped off with vanilla bean ice cream or crème fraîche. Last night I tried two tarte tatin recipes – the first was a bit of a disaster (hence the need for a second), calling for far too much butter causing the caramel to split immediately. I was a little skeptical about how the second would turn out but I was pleasantly surprised as it actually wasn’t half bad. I would however increase the caramel to apple ratio the next time round and dust the puff pastry with icing sugar before popping in the oven for a little extra sugar crunch on the base.

Apple Tarte Tatin
(adapted from Novelli’s Your Place or Mine)
serves 4

6-8 cox (pippin) apples (depending on size of pan)
1/2 cup caster sugar
2 tbsp water
2 tbsp butter, cubed
ready-rolled puff pastry

Preheat oven to 220°C (425°F).

Peel, core and quarter the apples. Set aside. Cut your puff pastry sheet into a circle about 2-3 cm larger than the circumference of the frying pan (or pie dish) you are using.

In a medium pan or circular pie dish (I used a crepe pan) melt the sugar and water on a medium heat, stirring until the sugar has melted and takes on a golden hue – take care not to burn it.

Once the caramel is ready take off heat and stir well to incorporate the butter. If the mixture splits at this point return the pan to a gentle heat and stir until combined.

Remove from heat and arrange the apple pieces in the pan, packing them in tightly.

Place the puff pastry sheet over the apples, tucking the edges in around the sides and leave to rest for 15-20 minutes (you can prepare the dessert up to this point, have dinner then pop it in the oven after your main).

Bake for 25-30 minutes until the puff pastry top is puffed up and golden. Remove from the oven, leave for a minute then flip over while still hot onto a serving plate (if you leave it upside down to cool it will stick to the pan and not turn out nicely).

Serve immediately with vanilla ice cream and/or crème fraîche.