Make this classic apple tarte Tatin – a French favourite made from a delicious combination of caramelised apples and crispy puff pastry.
- 1 hr
- 180ml castor sugar
- 60ml water
- 50g butter
- 4 green apples, peeled, cored and quartered
- 2 x 400g puff pastry, defrosted
- double thick or whipped cream, to serve
- mint, to garnish (optional)
- Preheat oven to 190°C. Heat the sugar and water in a 26cm ovenproof pan on medium, stirring until the sugar has dissolved. Cover with a lid and bring to a boil to dissolve sugar crystals on the sides.
- Remove the lid and cook, without stirring for about 10 minutes or until a golden caramel forms. Stir in the
butter until melted. Remove from heat and place the apples cut side up in the caramel.
- Place pastries in a cross over each other and cut into a 28cm circle. Cover the apples, tucking extra pastry in on the sides. Bake for about 35 minutes or until pastry is golden brown.
- Cool for 5 minutes, then loosen sides and turn over onto a serving plate. Serve with cream and mint (if using).
- Use 1 puff pastry if you prefer a slightly flatter tart with less pastry. Don’t cut the pastry into a circle, simply tuck in the extra.
- Add 15ml vanilla essence or 5ml ground cinnamon before adding the apples.
- Use any of your favourite fruit like pineapple, pears, peaches or guava – fresh or tinned.
FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART
Magazine issue date: Jun, 2018