For any traditionalists that wanted to have a more classic tarte tatin as opposed to the pear version in my last post, I thought I’d make an original apple tarte tatin this morning and post the recipe for you. (I just hope you appreciate the sacrifices I made tasting…ahem..eating…..this one too! LOL). If you are interested to know the history of how the Tarte Tatin came about (the theory is that it was made in error), have a look at Wikipedia.
Classic Apple Tarte Tatin
- 5 large granny smith apples
- 75g unsalted butter, chopped
- 165g caster sugar
- Store bought puff pastry (or homemade if you prefer)
- Preheat oven to 200°C. Peel, core and slice apples. You can choose to just quarter them, although I cut them into 8.
- Add butter and sugar to a frypan over medium heat,* and stir until butter and sugar have melted together, and starts to bubble.
- Remove from heat and add apples.
- Return to heat and allow to cook and bubble for another 15 minutes over medium heat until apples are golden on the base.
- Remove apples carefully and arrange as snugly as possible in oven proof 26cm diam dish. I left the fry pan on the heat as I did this which allowed the caramel to become more golden. Please be careful not to burn yourself!
- Pour any left over caramel over apples, and allow to cool slightly for 10min.
- Cover apples with puff pastry and tuck in all around the sides.
- Bake for 40 minutes or until pastry is deep golden and apple mixture is bubbling.
- Cool in pan for 10 minutes, then turn out onto a large plate.
- Serve warm or at room temperature with greek yoghurt or vanilla ice cream.