Apple Tart Tatin

This dessert is full of flavour and is guaranteed not to last more than 5 minutes…it’s that delicious!

Cooking time: 10 minutes on the cooker and 25 minutes in the oven

Preparation time: 10 minutes

Serves 6

The Ingredients:

  • 6 small apples peeled cored and cut into halves or quarters
  • 100g Caster sugar
  • 70g butter
  • 50ml brandy
  • 1 vanilla pod (scrape the seeds out, you will need the seeds and the pod)
  • 225g Puff pastry (depending on the size of the pan)

The Method:

  1. Roll the pastry to fit your oven proof frying pan, it should be approx 5mm thick, my frying pan has a 7 inch base so adjust the recipe for bigger pans
  2. Pre heat oven to 190C/375F/Gas mark 5
  3. Add the Brandy to the pan and reduce by half
  4. Add the sugar, butter and vanilla seeds and vanilla pod into the pan and boil until it turns to a brown sticky caramel
  5. Add the apples  and cover them in the caramel, cook until the apples start to go soft
  6. Remove from the heat to cool for a few minutes
  7. Lay the pastry on top of the apples and tuck into the side of the pan
  8. Bake for approximately 25 minutes or until the pastry has puffed up and turned golden brown
  9. Remove from the oven and leave to cool for a few minutes
  10. Turn the pan upside down onto a plate and leave pan for a minute so that the steam loosens the caramel
  11. Remove the pan from the tart and serve with cream or ice-cream
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