Apple Tarte Tatin

Sweet sticky caramel and tender apples, on a crispy puffpastry base, the classic apple tarte tatin is baked upside-down and is fareasier than it looks.

📝 Ingredients

• 3 Medium Granny Smith Apples
• 1/2 Cup (100g / 3.5oz) Sugar
• 1/4 Cup (2oz / 57g) Unsalted Butter
• 1 teaspoon Vanilla Bean Paste or Extract
• 2 Sheets All Butter Puff Pastry
• Ice Cream or Whipped Cream to Serve.

👨‍🍳 Instructions

1. 1Preheat the oven to 410F / 210C / 190C fan forced.
2. 2Peel the apples then quarter them and remove the core. Place them curved side down in an 8 inch pie tin or dish.
3. 3Sprinkle the sugar over the base of a clean stainless steel or enamel interior pan. Place it over medium heat and cook stirring every so often until the sugar has melted and is amber in colour.
4. 4Add the butter and stir until combined. Remove from heat and stir in the vanilla.
5. 5Pour the caramel evenly over the apples.
6. 6Lay both sheets of puff pastry together over the apples then trim so they are about 1 inch wider than where the apple sit. Tuck the edges under the apples
7. 7Poke 3 little holes in the top to vent the steam.
8. 8Bake 25 - 30 minutes until the pastry is golden and crisp
9. 9Stand for a couple of minutes then place a serving plate over top and carefully flip over.
10. 10Serve immediately.