Spiced apple tarte Tatin

Ingredients

• 1round puff pastry sheet
• 125 gbutter
• 300 gsugar
• 3 sachetsvanilla sugar
• 3 teaspoons (15 ml)ground cinnamon
• 3 pinchesground ginger
• 3 pinchesground nutmeg
• 6Quebec apples

Instructions

1. 1

   Make the caramel

   Bring the sugar to the boil in a saucepan. Cook without stirring until it turns golden.

2. 2

   Pour into the tin

   Pour the caramel into the base of a cake tin or a deep-sided tart tin, taking care as it cools quickly.

3. 3

   Wash the apples

   Wash the apples.

4. 4

   Peel if preferred

   Peel the apples or leave the skins on according to your preference. If keeping the skins, organic apples are preferable.

5. 5

   Cut the apples

   Cut the apples in half or into quarters.

6. 6

   Mix the spices

   In a deep plate, combine the vanilla sugar, cinnamon, ginger and nutmeg.

7. 7

   Coat the apples

   Roll each apple piece in the spice mixture, then arrange the pieces in the tin.

8. 8

   Cover with pastry

   Lay the ready-made puff pastry over the apples and tuck the edges in well.

9. 9

   Make a vent

   Cut a small hole in the centre of the pastry.

10. 10

    Bake the tart

    Bake for 40 minutes at 190°C (375°F).

11. 11

    Cool and turn

    Let the tart cool a little, then unmould it by turning it upside down.

What is tarte Tatin?

Tarte Tatin is a French upside-down tart, traditionally made by baking fruit beneath pastry and turning the tart out to serve. The apples sit in caramel as they cook, while the pastry becomes golden above them.

This version seasons the apples with cinnamon, ginger and nutmeg. Apples such as Cortland are suggested for their tender texture when baked.

Nutrition and macros by portion

The nutrition label shows one serving as written: 500 calories, 3g protein, 93g carbs, 24g fat.

The apples and pastry supply most of the carbohydrates, while the pastry and butter contribute much of the fat; the recipe provides relatively little protein. Serve a slice with plain yoghurt, or alongside a protein-rich meal, to make the plate more balanced.

Choose the apples

Apple variety: Choose apples that soften pleasantly in the oven; Quebec Cortland apples are specifically suggested for this recipe.

Peel or leave the skins: The method leaves this to personal preference. If you keep the skins on, the recipe recommends choosing organic apples.

Watch the caramel

Golden colour: Let the sugar boil without stirring until it reaches a golden colour, then pour it into the tin promptly.

Quick handling: The caramel cools fast, so have the tin ready before pouring. Take care when handling it, as hot caramel can cause burns.

Get the spice coating even

Spice mixture: Mix the vanilla sugar with the cinnamon, ginger and nutmeg in a deep plate before coating the apple pieces.

Arrange closely: Coat each piece, then place it in the tin so the apples form an even layer beneath the pastry.

Seal and vent the pastry

Tuck the edges: Cover the apples with the pastry and tuck it in well around the sides, as directed in the method.

Small opening: Make a small hole in the centre of the pastry so the tart has a vent while it bakes.

Know when it is ready

Bake time: The recipe specifies 40 minutes at 190°C (375°F). The pastry should look golden when it is ready.

Turning out: Allow the tart to cool a little before unmoulding and turning it over. The caramel sets as it cools, so avoid waiting until it is completely cold.

Serving the tart

Serve the tart warm or at room temperature, giving the caramel a little time to settle after turning it out.

A spoonful of plain yoghurt or crème fraîche alongside offers a cool contrast to the spiced apples and crisp pastry.

Recipe notes & tips

• Have the tin ready before you pour in the caramel, as it cools quickly.
• Cut the apples into halves or quarters so the pieces fit neatly in the tin.
• Coat each apple piece in the spice mixture before arranging it.
• Tuck the pastry edges in well around the apples.
• Let the tart cool briefly before turning it out.

Variations

• Adjust the spice: Use less cinnamon or ginger for a gentler flavour.
• Leave the skins on: Keep the apple skins for a more rustic finish, preferably using organic apples as the recipe suggests.
• Try another apple: Use a different baking apple if Quebec apples are unavailable.
• Add a cool accompaniment: Serve with plain yoghurt or crème fraîche.
• Change the pastry: Use a ready-made puff pastry sheet in another shape, trimming it to fit the tin.

Common mistakes to avoid

• Stirring the caramel: Leave the sugar undisturbed as it cooks so it can colour evenly.
• Waiting too long to pour: Transfer the caramel to the tin while it is still pourable, taking care because it is very hot.
• Skipping the spice coating: Roll each apple piece in the mixture before placing it in the tin for more even seasoning.
• Leaving the pastry loose: Tuck the edges in well so the pastry covers the apples.
• Forgetting the vent: Cut a small hole in the centre of the pastry before baking.
• Turning it out too soon: Let the tart cool a little first so it is easier to unmould.

How to store

Keep leftover tart covered in the fridge for up to 3 days. Reheat individual slices in a low oven until warmed through, or bring them to room temperature before serving.

Frequently asked questions