This dessert is definitely not drdietright friendly, so I posted it here instead! Prepare to feel hungry. This one didn’t last longer than 1 day in our house. Yes a whole tarte tatin in less that 24 hours.
The one thing I would like to point out here was that I dont have an oven proof skillet so I had to cook the caramel and apples in a pot and then continue the oven process – ie cooking and the puff pastry in a cake tin. Also my measurements aren’t exact because I rarely measure things (I know I know)…
300g Caster sugar
100g butter
3 apples ( 2 red/ 1 green)
1 tbsp of lemon juice
1/2 tsp of vanilla essence
Puff pastry
Start by peeling your apple and cutting them into quarters. I placed them into a circle to see how they would fit into my pan… I decided to cut them into more quarters so I could fit more apple around and avoid leaving spaces.
I then moved onto dissolving the caster sugar in a pan, stirring it so it doesn’t get stuck. Then I added butter in small cubes. Getting the sugar to a nice brown caramel will took a while. I probably added too much butter. I fiddled around with the heat for a while until I could get a good colour and thickness, then I added the apples.
I placed the apples in the pot in an organised manner, but then the caramel got too sticky and hard (I’d turned the heat down so this is why it got too hard). I couldn’t coat the apples so I opt for more heat to dilute the caramel again and then mixing the whole mixture so that the apples got covered properly.
Once I had stewwed my apples in the caramel for about 5 minutes, I added the vanilla and the lemon juice. Mixed it again just a little and poured the mixture into the pan and with a fork I organised the apples into a more presentable way.
Then I covered the apples with the puff pastry, which I had rolled out just a bit larger than the tin and pricked all over with a fork. I placed it over the apples and just tucked the edges under the apples.
I gave it about 20 minutes in a 180 deg oven, until the pastry puffed up and was golden brown.
Then I pulled it out of the oven and allowed it to rest for about 15 mins. Before trying the ultimate flip, I twisted the pastry around to make sure it hadn’t stuck. then I flipped and wahooo… it didn’t get stuck and just plopped onto the plate. Because I had a bit too much caramel the sauce made the pastry lose its crunch.
With the left over apples and remaining puff pastry, I made this small, apple and honey tart. I baked the pastry for about 10 minutes. Poached the leftover apples in a little water. Once the pastry was puffed I cut out the centre top part and laid the sliced the apples in the centre. I then dusted the apples in a bit of cinnamon and then topped it off with a drizzle of honey. The photo below is pre – honey.
Next time I would really like to try and make my own puff pastry!
