This recipe for Tarte Tatin is a simplified version using pre-made puff pastry. I have made the puff pastry from scratch before. However, that takes hours and requires a special type of extra-fatty butter. So, this way is a good start and if you want to try a more challenging recipe then you can make your own pâte feuilletée. Although most recipes advise using a cast iron pan, I found that a normal oven-proof pan works well too. Tarte Tatin is best served warm but if you do need to reheat, then I recommend an air fryer to crisp up the crust again. Serve with ice cream or creme anglaise.
Ingredients
250 g unsalted butter
300 g granulated sugar
9 apples
Juice of 1 lemon
1 (320g) package rolled puff pastry
Instructions
First, peel and core all apples. Then cut into quarters and coat lightly with lemon juice to prevent browning. Next, in a heavy frying pan (preferably oven-safe), scatter butter pieces and sprinkle sugar evenly on the bottom. Cook over medium heat until the sugar starts to caramelise. Then tightly pack apples around the edge and bottom of the pan. Cover and cook for about an hour until apples are soft and have soaked in the caramel. Then top with the pastry and shape pastry to fit within the pan.
Pre-heat the oven to 175C (350F).
Bake in oven at 350 F for 25-30 minutes until golden. Remove from the oven and cool for about 10 minutes before serving with cream or custard.
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