Simple perfect apple tarte tatin recipe

The contrast between the sweet, gooey caramel and sour apples makes this classic French pastry dessert an absolute joy

Autumn, It’s Harvest time and the apple trees in our wee garden are ready to pick. Those babies look tart, crisp and delicious. Martin looked at our crop and thought “why not hand made Apple Tarte Tatin?” All you need is sugar, butter and puff pastry.

You probably will ask what apples for tarte tatin?

Traditionally, Tarte Tatin is made with cooking apples, but you can use eaters (try adding lemon juice for that sharp taste). You may also use other fruits too . Why not add brambles with the apples?
Did you know that this world-famous apple Tarte Tatin is a traditional French dessert, created at the Hotel Tatin in Lamotte-Beuvron, south of Paris in the 1880s?

Apple tarte tatin Ingredients:

• Plain flour for dusting
• 250 g puff pastry (see below)
• 2-3 eating apples depending on size
• 250g Demerara sugar
• 2 Knobs Lightly slated butter

Method

• Cover the bottom of a large flat oven proof pan with the demerara sugar.
• Put over a high heat until melted and just starting to smoke.
• Turn off the heat and stir in 2 knobs of slightly salted butter and stir.
• Spread peeled apple slices evenly over the sugar. Cooking apples are best. If using eating apples, sprinkle with lemon juice.
• Roll out about 250g of with puff pastry into a disc the same size as the pan and cover the apple/sugar mixture. Pierce the pastry a few times with a knife.
• Pop in an oven preheated to 160 degrees for about 30 minutes until the pastry is lightly browned.
• Remove from oven and turn into a large plate.
• A glorious sticky sweet toffee apple tarte tartin ready to eat.
• Eat and enjoy with cream, ice cream or on its own. Delicious hot or cold.