Apple Tarte Tatin

A truly French dessert centred upon luscious apples with lashings of caramel.

 

MAKES 4 – 6 SERVINGS 

Equipment needed: rolling pin, knife, chopping board, fork, baking sheet and tray, oven, saucepan, pastry brush

Total Time: 90minutes

 

Ingredients –

  1. 1 block ready-made puff pastry (use GF if necessary)

Filling –

  1. 4 Braeburn apples, peeled, cored and thinly sliced
  2. 100g caster sugar
  3. 85g dairy-free butter

Serving cream –

  1. 100g vegan whipping/double cream (eg Elmlea or Oatly)
  2. 1 vanilla pod
  3. 10g icing sugar

 

Method:

  • Roll the pastry block and cut it into a circle around a flan dish (around 20cm diameter). Don’t put the pastry into the flan dish (you’re just using the dish at this stage to cut the pastry and get it to the right size), instead prick the pastry with a fork all over to avoid bubbles when cooking, place it on a baking sheet, then cover and freeze while preparing the apples.
  • Preheat oven to 180ºC/350ºF/Gas Mark 4. Put the sugar in a saucepan and place it over medium-high heat. Cook the sugar for 5-7 minutes until it’s a dark amber caramel syrup and it’s starting to smoke. Take it off the heat and whisk in the butter.
  • To assemble the Tarte Tatin, arrange the apple slices very tightly in a circle around the edge of your flan dish first, moving inwards in a spiral until the whole fruit is used and the dish covered. Gently press with your hands to ensure there are no gaps. Brush the fruit with the melted butter and sugar.
  • Bake in the oven for 30 minutes then remove the dish and place the puff pastry circle on top. Tuck the edges down the inside of the dish and with a knife, prick a few holes in the pastry to allow steam to escape. Bake for a further 40-45 minutes or until the pastry is golden brown and crisp.
  • Allow to cool to room temperature for 1 hour before running a knife around the edge and inverting it onto a large serving plate that is deep enough to hold the juices.
  • In a kitchen mixing bowl, add the vegan cream, icing sugar and vanilla pod. Start whisking until stiff peaks. Use the cream to decorate the Tarte Tatin the way you like.