Best Apple Tarte Tatin Recipe
This week our Head Chef Jean Delport has put together an easy to make, no fuss Apple Tarte Tatin recipe.
This classic french apple tart is given a summer English garden feel by adding fresh pink lady apples and a hint of Rose Water.
Dazzle your guests with this simple yet elegant pastry.
Let’s get baking!
Apple Tarte Tatin Ingredients
7ea pink lady apples
250g caster sugar
50g unsalted butter
1 pinch salt
1 tsp vanilla paste
2 tsp rose water
100ml double cream
1 sheet puff pastry
1 ea egg (for egg wash)
Method
Start with the caramel, heat a thick based non-stick frying pan over the heat and add a couple of spoons of sugar into the pan and allow it to melt. As it melts, keep adding the sugar bit by bit until it is all incorporated. Keep in mind the outside of the pan will caramelize quickly, so ensure to swirl the sugar. You will need about 200g of sugar depending on the size and depth of your pan.
Once all sugar is incorporated, caramelize to a medium golden colour, turn the heat down, and add the butter. Using a rubber spatula, incorporate the butter gently.
Add the vanilla paste and rose water to the caramel and slowly incorporate.
Switch off the heat under the caramel, allow to cool and set in the frying pan.
While the caramel cools, peel the apples. Do not submerge the apples in water, allow to air dry. We want as little moisture with the apples as possible.
With a large chef's knife, cut the whole apples into thirds lengthways. Further, take each ⅓ and cut out the core with a small paring knife using a semi-circular cutting motion.
Do not cover the apples in water, taking care to cut them all the same size in order for them to cook at the same time.
Once the caramel is almost set, it is ready to line with the apples. Make sure the caramel is stiff but still warm and tacky in order for it to act as glue to the apples.
Tightly pack the apples directly on the sugar as tightly as possible, trying to use all the apples. Please note that you only want one layer of apples on top of the caramel, so build your puzzle wisely.
Make sure to press the apples into the caramel.
Once apples are packed, press gently with a piece of kitchen paper towel to absorb any extra mixture that has built up.
Line the top of the apples with a sheet of puff pastry cut to overlap the frying pan by 1cm.
Gently tuck the pastry in along the sides using your fingers to create a cup shape to keep all the sugar on top of the apples as it cooks up.
Egg wash the top of the pastry.
Using a table fork, evenly pierce the top of the pastry numerous times to stop the pastry from rising as it cooks.
Sprinkle a touch of salt evenly on top of the pastry
Place the pan back onto full heat, and heat the caramel up again, until it slowly starts bubbling up the sides of the pan. Take care not to burn the sugar.
Bake in the oven for about 35 minutes until the pastry is cooked.
Once baked, allow it to stand for 15 minutes. This will give the tart time to set and settle together.
While still warm, tip off any excess caramel out the side and flip the tart upside down.
Portion to the desired size.
Choose to finish off the tarte with either clotted cream, vanilla bean ice-cream or simply with pouring cream.
The Winemakers’ Pick
Our pick for this dish is the Lighthouse Rosé
Why?
Quirky and fulfilling the promise of aromatics, this attractive salmon-pink wine follows through with a dry yet mouth-watering finish. Enjoy its delicious nuances of watermelon, rose petal and summer berry, wrapped up with hints of spice to tease your palate.
Winemaking Notes
Reminiscent of Provence, the fruit purity is backed with fresh acidity. Elegant yet sassy, the fruitiness unveils a mineral core. This wine is a true ambassador for quality rosé.
