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Recipes
Apple Tarte Tatin
Recipe

8 INGREDIENTS • 8 STEPS • 1HR 10MINS

Apple Tarte Tatin

2.0
1 rating
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.
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East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
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.
1HR 10MINS
Total Time
$1.92
Cost Per Serving
Ingredients
Servings
4
us / metric
Apple
6
Apples
up to 8 (I used Royal Gala)
Caster Sugar
1/4 cup
Dark Rum
10 tsp
Dark Rum
Puff Pastry
14 oz
Puff Pastry, thawed
All-Purpose Flour
to taste
All-Purpose Flour
for dusting
Egg
1
Egg, beaten
Vanilla Ice Cream
to taste
Nutrition Per Serving
VIEW ALL
Calories
800
Fat
49.4 g
Protein
8.9 g
Carbs
75.0 g
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Apple Tarte Tatin
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East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
Cooking InstructionsHide images
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 (11 tsp) with the Caster Sugar (1/4 cup) to make a syrup then pour in the Dark Rum (10 tsp).
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 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 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.
Tags
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Budget-Friendly
Comfort Food
Shellfish-Free
French
Fall
Vegetarian
Dessert
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