Tarte tatin

Tarte tatin

tarte tatin

Make this classic apple tarte Tatin – a French favourite made from a delicious combination of caramelised apples and crispy puff pastry.

  • 1 hr
  • 6-8
  • Intermediate

INGREDIENTS

  • 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)

METHOD

  1. 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.
  2. 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.
  3. 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.
  4. Cool for 5 minutes, then loosen sides and turn over onto a serving plate. Serve with cream and mint (if using).

Variations: 

  • 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


Joni van der Merwe

About Joni van der Merwe

Digital editor I’m getting married in 2018 and I think it’s the perfect time to focus on my relationship with not only my fiance but my friends, family and colleagues too. I want to nurture and cherish the people I love by being more understanding and present in their lives.

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