Apple Tarte Tatin
A stunning upside-down apple tart where perfectly arranged apple slices are slowly caramelized in butter and sugar until deeply golden and tender.
Nutrition
Calories: 275kcalCarbohydrates: 31gProtein: 2gFat: 18gSaturated Fat: 11gSodium: 130mgFiber: 3gSugar: 18g
Ingredients
For the pastry
- 180 g gluten-free plain flour blend
- 180 g unsalted butter cut into small cubes
- 1/2 tsp salt
- 70 ml water
For the apple and caramel topping
- 85 g caster sugar
- 40 g unsalted butter
- 8 medium-sized Braeburn apples or choose the best apple you can get
- Juice from 1/2 a lemon
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1 tsp grated fresh ginger
Instructions
- Make the rough puff pastry by rubbing together the flour and butter between your fingertips until just roughly combined - some small pieces of butter should remain.
- Add a little of the water at a time and draw lightly together until it forms a ball. Only add as much as you need. Wrap in cling film and chill for 30 mins.
- Roll the dough into a long rectangle. Fold over top third and bottom third like an envelope, turn and roll out again. Repeat the folds, then re-wrap in clingfilm and refrigerate for another 20 mins.
- Meanwhile, prepare the apples by peeling them, cutting them in half, and removing the cores. Cut two of the apples into smaller pieces.
- As you are preparing the apples, place the ones already peeled and cut into a bowl that has the lemon juice in it. Rub the apples in the juice to stop them going brown. Once all the apples are prepared, sprinkle over the ginger and cinnamon.
- Rub the butter into a heavy, oven-safe frying pan and cover with the sugar. Set over a medium heat on the hob and leave to caramelize. Keep an eye on it - as soon as it starts turning golden, remove it from the heat, otherwise, it will burn.
- Meanwhile, take the pastry and repeat the rolling out and folding, then roll out large enough to cover the pan.
- When the caramel is ready, place the apples into the pan, top sides down (remember it's an 'upside-down' tart). Take care, because the caramel will be at scalding temperature, then cover with the pastry, tucking it in around the edges.
- Transfer the pan to the oven and bake for 25-35 mins, until the pastry is risen and golden.
- Turn out quickly onto a serving plate, again taking care with the hot caramel. Leave to cool slightly, then serve with creme fraiche or ice cream, sprinkled with a little cinnamon and ginger.
Notes
You can add another fruit like blackberries or pear to make blackberry and apple tarte Tatin or pear and apple tarte Tatin.
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