Apple tarte Tatin
This tarte Tatin recipe from Marcus Wareing is a classic yet simple dessert that you can whip up quickly with store cupboard basics. Serve with some good quality ice cream or cream.
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Method
1
Cut the apples in half, peel, core and turn to an even, rounded size
- 4 apples
2
Place the butter in a tarte Tatin pan (or oven-proof frying pan) and press it out to cover the bottom. Sprinkle with the sugar and set aside. Preheat the oven to 180°C/gas mark 4
- 50g of butter, soft
- 50g of caster sugar
3
Place the pan on the stove, and melt the butter and sugar together until they start to brown. This should take approximately 10 minutes
4
Roll the puff pastry out to fit the tarte Tatin pan and until it is around 3mm in thickness. Place 7 pieces of apple, cut side up, around the pan containing the butter and sugar mixture, placing 1 in the centre. Cover with the pastry disc and tuck the edges in
- 375g of puff pastry
5
Finish cooking the tarte in the oven for 50–60 minutes. Remove and leave to rest a little, then turn the Tatin out by placing a plate upside down over the entire pan and flipping the whole thing over
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© Great British Chefs 2019