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RECIPE
8 INGREDIENTS8 STEPS1hr 10min

Apple Tarte Tatin

2.0
1 Ratings
A dessert that is more about flavor than fuss. Jammy, slightly opaque chunks of apple, flaky pastry and the richest tar-dark syrup – a tarte tatin epitomises effortless French cuisine.
Apple Tarte Tatin Recipe | SideChef
A dessert that is more about flavor than fuss. Jammy, slightly opaque chunks of apple, flaky pastry and the richest tar-dark syrup – a tarte tatin epitomises effortless French cuisine.
East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
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East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
1hr 10min
Total Time
$1.92
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
6
up to 8 (I used Royal Gala)
1/4 cup
3 1/2 Tbsp
3 Tbsp
Dark Rum
14 oz
Puff Pastry , thawed
to taste
for dusting
1
Egg , beaten
to taste
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Nutrition Per Serving

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CALORIES
800
FAT
49.4 g
PROTEIN
8.9 g
CARBS
75.0 g

Cooking Instructions

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Step 1
Preheat the 430 degrees F (220 degrees C).
Step 2
Peel and core the Apples (6) , either slicing them into quarters or leaving them halved.
Step 3
In a cast iron skillet over low heat, melt the Salted Butter (3 1/2 Tbsp) with the Caster Sugar (1/4 cup) to make a syrup then pour in the Dark Rum (3 Tbsp) .
Step 4
Once the syrup is combined, add the apple pieces, covering them in the syrup. Cook over medium heat until just soft.
Step 5
Remove the skillet from the heat and use a spoon to arrange the apples tightly around the base of the skillet. I like to have the cut-side of the apples facing up, so that when the tarte tatin is turned out the curved edges peek outwards.
Step 6
Roll out the Puff Pastry (14 oz) on a surface dusted with All-Purpose Flour (to taste) and use a sharp knife to slice a circle to fit the top of the skillet. Using your fingers, push the edges of the pastry around the apple so that they fit snugly.
Step 7
Brush the pastry with the Egg (1) and bake for 35 – 40 minutes or until the pastry is golden. If the pastry browns too quickly, reduce the oven’s temperature to 355 degrees F (180 degrees C).
Step 8
Leave the tarte tatin for 20 minutes to cool slightly before carefully turning it out on to an inverted plate. Slice it and serve topped with a scoop of Vanilla Ice Cream (to taste) and an extra shot of rum.
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Nutrition Per Serving
Calories
800
% Daily Value*
Fat
49.4 g
63%
Saturated Fat
16.4 g
82%
Trans Fat
0.4 g
--
Cholesterol
72.4 mg
24%
Carbohydrates
75.0 g
27%
Fiber
4.2 g
15%
Sugars
26.9 g
--
Protein
8.9 g
18%
Sodium
347.0 mg
15%
Vitamin D
0.2 µg
1%
Calcium
74.8 mg
6%
Iron
3.1 mg
17%
Potassium
217.8 mg
5%
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