Tarte tatin
Caramel first, courage second.
- Hands-on
- 25 min
- Cooking
- 45 min
- Resting
- 10 min
- Total
- 80 min
- Oven
- 190°C / 375°F
- Difficulty
- hard
★★★★★ 4.5 from 2
Take the caramel further than feels wise. Pale caramel makes a sweet tart; dark caramel makes tarte tatin.
Ingredients
servings
- 8 firm apples , Cox or Braeburn, halved
- 150 g caster sugar
- 80 g unsalted butter
- 320 g all-butter puff pastry
Equipment
- 24cm ovenproof frying pan
Method
- Melt the sugar in an ovenproof pan until a deep amber caramel. Do not stir it; swirl.
- Off the heat, whisk in the butter. It will spit.
- Pack the apple halves in tightly, cut-side up, and cook on the hob ten minutes.
- Drape the pastry over, tuck the edges down inside the pan, and bake at 190°C until puffed and deep gold.
- Rest ten minutes -- no longer, or it welds itself in -- then invert onto a plate in one committed movement.
Per serving
- 428 kcal
- 21 g fat
- 58 g carbs
- 4 g protein