Toffee Apple Tart
Apples, sugar, butter and puff pastry are all you need for this delicate, delicious apple tart (or – tarte tatin – as it is traditionally known) is a French dessert great for holiday guests and is best served warm, with whipped cream or vanilla ice cream.
Toffee Apple Tart
Apples, sugar, butter and puff pastry are all you need for this delicate, delicious apple tart.
Ingredients
- 8 Braeburn Apples
- 200 g Golden Caster Sugar
- 50 ml Water
- 85 g Unsalted Butter
- 375 g Ready- Rolled Puff Pastry
- ½ tsp Kosher Salt
- Flour for dusting
Instructions
- Preheat oven to 180°C
- Peel, core and halve the Apples.
- Using an 8” ovenproof frying pan, melt the sugar with the water slowly over a low heat.
- Once the sugar has melted, turn up the heat and let bubble for 5 minutes or until the caramel turns golden (don’t let it get too dark).
- Take the caramel off the heat and stir in the butter – it will foam vigorously.
- Sprinkle in the salt and arrange the apple halves on top, cut side upwards.
- Put the pan back on a gentle heat and cook for 5 minutes more. Then turn the heat off and let the apples cool completely.
- On a floured surface roll out the pastry to about 3mm thick, then lay it over the top of the cooled apples in the pan.
- Trim the pastry, using the edge of the pan as a guide, then tuck the edge down around the apples, being careful not to move them.
- Bake in the oven for 30 minutes or until the pastry is dark golden and puffed.
- Remove from oven, stand for 5 minutes, then carefully turn over the pan/tart onto a serving plate.