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| Apple Tarte Tatin by Feed Your Inner Cook |
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| Apple Tarte Tatin by Feed Your Inner Cook |
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| Apple Tarte Tatin by Feed Your Inner Cook |
Ingredients
1 - 1 1/2 sheets puff pastry - thawed. Big enough to cover the cooking pan
4 - 6 granny smith apples. Peeled, cored, quartered. Enough to tightly fill the pan
some lemon juice - paint over the apples to stop discolouring
3/4 cup castor sugar. melts easier than regular sugar
1/4 cup water
tiny pinch ground cloves
100 gram butter, cubed and softened
Option: Toasted Flaked almonds for topping
Method
Preheat oven to 200 oC
Heat the sugar and water in a 22 cm ovenproof frypan or castiron frypan until sugar dissolves and is deep golden colour. Brush down sides of pan to avoid crystallising.
May take 8 - 10 minutes to brown.
Remove from heat and stir through the butter until combined.
Place the apple pieces tightly in the caramel and cook again for 3 minutes. Note: Apple pieces shrink a bit so overcrowding is ok at the start.
Turn the apple pieces and cook again for 3 minutes. Watch so caramel does not burn.
The dessert is cooked upside down so the apples touching the pan base will be the top of the dessert when presented. Check on apple curve presentation (the cut side will be facing you) and firmly packed into the pan
Sprinkle with a little ground cloves and remove the pan from heat.
Top with the pastry and either trim excess or tuck little overhangs into the pan.
Prick the pastry several times with a fork to allow steam to escape.
Cook in oven 20 - 30 minutes until golden brown.
Remove from oven and allow to stand for a few moments.
May need to loosen sides with a knife. Carefully cover with a large serving plate and flip to invert.
Scatter some toasted flaked almonds over if desired.
Serve with cream, custard or icecream.
Enjoy! Colleen
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