Its nearing the end of harvest here and apples have been available in abundance.
There's nothing quite like the taste of an apple eaten straight from the tree…except perhaps for apples caramelised in butter and sugar, topped with puff pastry and baked to perfection!
A tarte tatin transforms this humble fruit into a pudding of sheer decadence.
To create a tarte tatin that will have your guests apple-auding, you'll need:
12-16 apples, peeled, cored and quartered,
1 T lemon juice,
2 T water,
1 C granulated sugar,
¼ C sugar,
1 sheet ready-made butter puff pastry
Combine the lemon juice, water and 1 C sugar in a heavy bottomed pan that can be used on stove top and in the oven.
Stir on medium to high heat until the sugar dissolves. Then stop stirring and allow to boil – swirl occasionally. Cook until the sugar is brown and caramelised.
Add the butter and stir in. The mixture will bubble and boil and become a thick caramel.
Arrange the apple slices on top of the caramel. Pack them closely together.
Sprinkle with the remaining sugar and cinnamon.
Cover with a lid or foil and cook, covered, for 45 minutes.
Check to make sure the caramel isn’t burning – it can bubble gently. Add more apple slices as the apples shrink and create space.
Remove the lid and cook for a further 15-25 minutes.
Roll out your pastry and drape over the top of the apples.
Tuck the edges in.
Cover with the lid or foil and bake at 205ºC for 15 minutes.
Remove the cover and bake for 15 minutes.
Place a large serving plate upside down over the tarte and flip the pan and plate together to invert the pie onto the plate.
Serve with homemade vanilla ice cream, custard or a dollop of fresh cream.
This will work equally well with pears.
Note: All of my images and content are protected by copyright. Recipes printed here may be used for home use.
My recipes and publication-ready images for reproduction online and in magazines, are available for purchase in my Etsy Store