Monday, 28 July 2014

Apple Tarte Tatin

Hey Guys! So recently my mum has been asking me to make one of her favourite desserts - a tarte tatin! Personally I was kind of unsure about it, I'd never made a dessert using the techniques involved and it wasn't something that I really enjoyed myself but I thought I'd give it a shot anyway, and I'm definitely happy that I did! 

Apple Tarte Tatin
Tarte Tatin I
For my first attempt I was happy with the results, but I have to admit it was slightly more difficult than I had anticipated! I'd never made a caramel base before so it did take me a couple of times to get the mixture correct before adding in the apples to soften! Eventually though, I was really happy with the flavour of the syrup although it was quite sweet! 

Apple Tarte Tatin
Tarte Tatin II
Getting the flavour and consistency of the syrup is probably the most difficult part, but after leaving the apples to soften it was just a quick matter of placing a sheet of puff pastry over the top and then popping it in the oven! This dessert is definitely worth the effort though - nothing looks more impressive that the glistening syrupy apples with golden crisp puff pastry underneath! 

Hope you guys enjoy this one! 

Prep Time: 5 minutes
Cook Time: 40 minutes
Serves: 6


5 Apples (peeled, cored and sliced into half inch thick slices)
½ cup Granulated Sugar
1/8 cup Brown Sugar
90g Unsalted Butter
1 tsp Vanilla Bean Paste (or vanilla extract)
1 Sheet of Puff Pastry (thawed)

Apple Tarte Tatin
Tarte Tatin III

Preheat the oven to 180C degrees.

In an approximately 10” oven proof non stick pan, melt the butter and both sugars and let it cook over medium heat until its all bubbling and the sugar has melted and the mixture is a deep golden brown colour. Add the vanilla bean paste.

Arrange the apples over the caramel. Start on the outside and lay the apple slices on top of the caramel starting from the outsides working your way in to achieve perfect circles of apple slices.

Cover the pan with a lid, reduce the heat to medium-low and cook the apples for 15 - 20 minutes so that the apples have softened.

Roll the puff pastry out slightly on your counter, fit it on top of the apple mixture making sure to tuck in the over hanging edges. Make a few slits over the top of the pastry to allow steam to escape.

Place the pan onto a baking sheet and pop it in the oven to bake for 20 to 25 minutes or until the crust is a beautiful golden brown color. 

Allow it to cool for only 5 minutes, then invert onto a large platter. Serve immediately! 

Recipe Sources: Laura in the Kitchen

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