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Apple Tarte Tatin
Parisian Apple Tarte Tatin
This classic French Apple Dessert looks more complicated than it actually is. Served warm with either softly whipped cream or ice cream, this combination along with the built in caramel sauce from the tarte is a match made in heaven!Print this Recipe Send to a friend Share
4/5 large Irish apples, peeled and cored cut in quarters or segments.
120g caster sugar
Zest of 1/2 lemon
2 tsp. cinnamon (if you like it - leave it out if you don't!)
Pinch nutmeg (as with the cinnamon, if you prefer, you can leave this out!)
1 tsp. vanilla extract (we love Nielsen Massey!)
400g of pre-made rolled puff pastry - defrosted.
Fresh Cream, Creme Fraiche or Ice Cream to serve
Preheat oven to 220 degrees C.
In 8-inch cast iron or oven proof pan add sugar over medium to medium high heat on your stove top. Once the sugar begins to caramelize and turn golden brown, about 2 to 3 minutes, add the butter, apples, lemon zest, vanilla and cinnamon and nutmeg (if using). Set aside.
Cut a circle of Puff Pastry approx 2cm larger than the pan you are using.
Place the puff pastry over the apples and tuck in the sides.
Bake until pastry is golden and apples are tender, about 20-25 minutes depending on the type of apples you are using.
Let the tarte tatin rest for 5 to 10 minutes before serving.
Place an upside-down serving plate (larger than the pan you are using) over the tarte tatin. Then turn the pan upside down onto the serving plate. If any apples are stuck to the pan, they will leave a gap on the tarte and you can re-arrange them arrange back on tarte.
Serve warm with whipped cream, ice-cream or creme fraiche