Description
Jamie Oliver’s apple tarte tatin brings French countryside charm to your dessert table. Caramelized apples nestled in buttery pastry create an irresistible treat that transports you straight to Normandy with each luxurious bite.
Ingredients
Scale
Fruits:
- 5 small eating apples, approximately 800 grams (28.2 ounces), a mixture of sweet and acidic varieties
Main Ingredients:
- 500 grams (17.6 ounces) puff pastry
- 100 grams (3.5 ounces) golden caster sugar
- 50 grams (1.8 ounces) butter, cubed
- 100 milliliters (3.4 fluid ounces) Calvados
- 1 vanilla pod, halved lengthways, seeds scraped out
Additional Ingredients:
- plain flour, for dusting
Instructions
- Preheat the oven to 375°F (190°C). Dust a clean work surface and rolling pin with flour, preparing the puff pastry for rolling.
- Gently roll the pastry to approximately 0.5 centimeters (0.2 inches) thickness, ensuring it covers the oven-safe frying pan with an additional 5 centimeters (2 inches) margin on all sides. Set the prepared dough aside temporarily.
- Peel the apples and slice them in half lengthwise. Use a teaspoon to carefully remove the seeds and core from each apple half.
- Place an oven-safe pan over medium heat. Add sugar, Calvados, vanilla seeds, and vanilla pod to the pan.
- Stir the sugar and allow it to caramelize, watching carefully. Exercise extreme caution, as hot caramel can cause severe burns if touched.
- Once the caramel reaches a golden brown color with a rich aroma, gently introduce the apple halves. Carefully coat the apples in the caramel and cook for approximately 5 minutes until they begin to soften and develop a toffee-like fragrance.
- Distribute cubed butter evenly across the pan. Drape the prepared pastry over the apples, delicately tucking the edges down into the caramel using a wooden spoon to avoid direct contact with the hot sugar.
- Transfer the pan to the preheated oven and bake for 25 to 30 minutes, or until the pastry turns golden brown and caramel begins to bubble around the edges.
- Carefully remove the tart from the oven. Protect your hand with an oven mitt and select a serving plate larger than the pan. This will facilitate a safe and smooth inversion of the tarte Tatin.
- Position the serving plate over the pan and swiftly but carefully flip the entire dish in one smooth motion. Allow the tart to rest for a few minutes, enabling the caramel to cool slightly. Slice and serve with a scoop of vanilla ice cream or a dollop of crème fraiche.
Notes
- Protect your hands with oven mitts when handling the hot caramel to prevent painful burns.
- Select a combination of Granny Smith and Honeycrisp apples for a perfect balance of tartness and sweetness.
- Opt for a long-handled wooden spoon to safely maneuver the pastry during the caramel preparation.
- Prepare a serving plate significantly larger than the skillet to guarantee a clean and confident tart inversion.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 6
- Calories: 420 kcal
- Sugar: 16.7 g
- Sodium: 155 mg
- Fat: 23 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 3.3 g
- Protein: 4.5 g
- Cholesterol: 30 mg