- Servings : 6
- Prep Time : 15m
- Cook Time : 45m
- Ready In : 60m
Tarte tatin is like an upside down apple pie and just as yummy! The recipe requires only 4 ingredients but don’t think it’s easy to make as the caramel sauce is a pain to make as it can crystallize which is a no-no.
- 5 granny smith apples, peeled and cut into wedges
- 30gr butter
- 175gr sugar
- 2 tablespoons water
- 1 tablespoon lemon juice
- puff pastry
Toss the apples in the lemon juice. Set aside.
Preheat the oven to 200 degrees Celsius.
Melt the butter in an oven-proof pie dish or cast iron pan on medium heat.
Sprinkle the sugar evenly over the entire pan.
Add the water.
Cook until the sugar mixture is golden brown.
Arrange the apple wedges in the pan and continue cooking for about 10 minutes or until the apple has softened a bit but is still firm. Remove from the heat source.
Cut the puff pastry into the shape of your tatin pan, adding an extra 2cm around the edges.
Place the pastry on top of the pan, tucking in the extra pastry.
Poke a hole in the center of the pastry with a knife so that steam can escape during baking.
Bake in the oven for about 25 minutes or until the pastry is golden.
Remove the pie from the oven and allow to rest for 10 minutes.
Place a plate over the pan and flip both pan and plate oven so that the pastry is at the bottom.
Serve with cream or cinnamon ice cream*.
See our recipe for cinnamon ice cream.