Tarte Tatin
An upside-down caramelised apple tart, rustic, golden and deeply French. Cooking the apples directly in the bubbling caramel on the stovetop before the pastry goes over the top is what softens them just enough to hold their shape once the tart is inverted.
Ingredients
Instructions
Cook sugar in an oven-safe frying pan over medium heat until golden caramel.
Add butter and vanilla — caramel will bubble.
Arrange apple quarters tightly in caramel.
Cook on hob 10 minutes until apples soften slightly.
Drape pastry over apples, tucking edges in.
Bake at 200°C for 25 minutes until pastry is golden.
Rest 5 minutes then invert onto a plate. Serve warm with crème fraîche.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.