Tender, Caramelised Apple Tarte Tatin2013 Aug 23 | Written by: Mary Ann de Mesa | Tags: Desserts, Fruit
Tender, Caramelised Apple Tarte Tatin, Whether served as breakfast, dessert or afternoon treat, French tender, Caramelised Apple Tarte Tatin never fails to delight . Who wouldn’t like a special dish made of creamy-soft apples with gloriously sweet caramel sauce?
Serve with cream or ice cream for a more enticing treat!
Apple Tarte TatinMary Ann de Mesa
- 5-6 golden delicious apples, peeled
- 200g vanilla sugar
- 1 1/2 tbsp. lemon juice
- 50g butter
- 300g puff pastry
- cream or ice cream, to serve (optional)
- Cut peeled apples in half. Remove the core.
- Toss apples in a large bowl, together with half of the sugar and the lemon juice.
- Melt butter in a pan over low to medium heat.
- Scatter remaining sugar into the pan. Allow to cook for 5-6 minutes, until sugar caramelises and mixture turns light golden brown.
- Reduce heat. Arrange apples in the pan, cut side-up. Cut one or two halved apples into smaller slices to fill the gaps.
- Increase heat. Cook apples for a further 5 minutes, with the caramel sauce underneath.
- Preheat the oven to 200°C.
- Roll out the pastry and cut out a circle a bit bigger than the pan. Place it over the apples, tucking in the edges. Prick pastry lightly using a fork.
- Place pan in the oven and bake for 30 minutes, or until the pastry becomes golden brown and crispy.
- Remove pan from oven and allow to cool for 5 minutes.
- Place a large plate over the pan and swiftly turn the tart upside down onto the plate.
- Serve apple tarte tatin warm and creamy, topped with thick cream or vanilla ice cream if desired.