Weekend Herald - Canvas

Tarte Tatin


Ready in 1 hour Serves 8-10

5-6 golden delicious, granny smith or other non-collapsing apples

50g butter

¾ cup sugar

1 tsp vanilla extract

1 sheet store-bought flaky puff pastry whipped cream, vanilla icecream or custard, to serve (optional)

Peel, quarter and core apples, placing them in a bowl of water with a little lemon juice squeezed into it as you prepare them so they don’t go brown. Preheat oven to 180C fan bake.

Heat butter, sugar and vanilla in a 26cm ovenproof frying pan over a high heat. Cook, stirring now and then, until a rich golden caramel is formed (about 4 minutes). Don’t worry if it looks grainy at the start. Remove from heat and cool the base of the pan in a sink of cold water to stop the caramel from overcookin­g. Carefully arrange apples in the caramel, packing them in tightly in a ring around the edge first and cutting if necessary to fill the centre. Take great care not to burn yourself on the hot caramel.

Roll out pastry on a lightly floured board so it will fit on top of the frying pan. Cut into a circle and arrange on top of apples, tucking any excess pastry inside the pan. Bake until pastry is golden (40 minutes).

Remove from oven and allow to stand for 5-10 minutes or up to 6 hours at room temperatur­e. If preparing more than 6 hours in advance, cover and chill in the pan, then gently reheat on the stovetop for a couple of minutes to soften the caramel before turning out.

Pour off any excess caramel (if there is any — it will depend on the type of apple) into a jug before placing a plate on top of the pan and then carefully flipping the pan over to invert the tart on to the plate. Drizzle any reserved caramel over the top. Serve warm or at room temperatur­e with whipped cream, vanilla icecream or custard, if desired.

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