This easy and delicious Apple Tarte Tatin by James Martin is a classic French dessert that’s perfect for any occasion. With sweet caramelized apples, buttery puff pastry, and a scoop of vanilla ice cream, it’s a simple yet indulgent treat that’s sure to impress.
Ingredients Needed
- 200g (7 oz) all-butter puff pastry, rolled into a circle
- 250g (1 1/4 cups) caster sugar
- 125g (1/2 cup + 1 tbsp) butter
- 14 Pink Lady apples, peeled, cored, and halved
To serve:
- Vanilla ice cream
How To Make Apple Tarte Tatin
- Preheat the oven: Preheat the oven to 200°C (400°F).
- Caramelize the apples: Melt the caster sugar and butter together in a large ovenproof pan over medium heat. Once melted, pack the apple halves tightly into the pan. Cook for about 15 minutes, basting the apples occasionally to coat them in the caramel.
- Top with pastry: Place the rolled puff pastry over the apples, tucking the edges in around the pan. Bake in the preheated oven for 30 minutes, or until the pastry is golden and puffed.
- Serve: Allow the tart to cool for a few minutes, then carefully flip it onto a serving plate. Slice and serve each portion with a scoop of vanilla ice cream.
Recipe Tips
- Use cold pastry: Make sure your puff pastry is cold before placing it on the apples. This helps it puff properly in the oven and creates a crisp, flaky texture.
- Pack apples tightly: Arrange the apple halves snugly in the pan to ensure they cook evenly and get caramelized.
- Don’t stir the caramel: Once you add the sugar and butter to the pan, don’t stir. Let it melt and caramelize on its own to avoid crystallization.
- Tart must cool slightly: Let the tart cool for a few minutes before flipping it onto a plate. This helps the caramel set and prevents it from spilling.
- Serve immediately: For the best texture and flavor, serve the tart when it’s flipped and slightly cooled, paired with a scoop of vanilla ice cream.
How To Store Leftovers?
Allow any leftover Apple Tarte Tatin to cool to room temperature. Then, cover it tightly and store it in the fridge for u to 2 days.
Nutrition Facts
Serving Size: 1 slice (1/8 of the tart)
- Calories: 290
- Total Fat: 14g
- Saturated Fat: 7g
- Cholesterol: 35mg
- Sodium: 80mg
- Potassium: 150mg
- Total Carbohydrate: 38g
- Dietary Fiber: 2g
- Sugars: 25g
- Protein: 1g
Try More James Martin Recipes:
- James Martin Tomato And Red Pepper Soup
- James Martin Pulled Pork Recipe
- James Martin Massaman Curry
- James Martin Scrambled Eggs
James Martin Apple Tarte Tatin
Description
This easy and delicious Apple Tarte Tatin by James Martin is a classic French dessert that’s perfect for any occasion. With sweet caramelized apples, buttery puff pastry, and a scoop of vanilla ice cream, it’s a simple yet indulgent treat that’s sure to impress.
Ingredients
To serve:
Instructions
- Preheat the oven: Preheat the oven to 200°C (400°F).
- Caramelize the apples: Melt the caster sugar and butter together in a large ovenproof pan over medium heat. Once melted, pack the apple halves tightly into the pan. Cook for about 15 minutes, basting the apples occasionally to coat them in the caramel.
- Top with pastry: Place the rolled puff pastry over the apples, tucking the edges in around the pan. Bake in the preheated oven for 30 minutes, or until the pastry is golden and puffed.
- Serve: Allow the tart to cool for a few minutes, then carefully flip it onto a serving plate. Slice and serve each portion with a scoop of vanilla ice cream.
Notes
- Use cold pastry: Make sure your puff pastry is cold before placing it on the apples. This helps it puff properly in the oven and creates a crisp, flaky texture.
- Pack apples tightly: Arrange the apple halves snugly in the pan to ensure they cook evenly and get caramelized.
- Don’t stir the caramel: Once you add the sugar and butter to the pan, don’t stir. Let it melt and caramelize on its own to avoid crystallization.
- Tart must cool slightly: Let the tart cool for a few minutes before flipping it onto a plate. This helps the caramel set and prevents it from spilling.
- Serve immediately: For the best texture and flavor, serve the tart when it’s flipped and slightly cooled, paired with a scoop of vanilla ice cream.
James Martin Apple Tarte Tatin