Hello! There's something so incredibly satisfying about the "big reveal" of a perfectly golden, caramelised Tarte Tatin. It’s a classic for a reason, but the real secret is in the choice of fruit. Put down the cooking apples, you want a firm, sweet eating apple so it holds its shape while creating that gorgeous, gooey caramel.
I’ve added a little twist to this one with some chopped crystallised ginger. It gives it a lovely bit of warmth and texture that really elevates the whole experience. Whether you're serving it for a Sunday lunch or a dinner party, this is guaranteed to give your guests the most delicious treat!.
The Recipe: Classic Tarte Tatin with a Twist
Ingredients:
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Apples: Firm, sweet eating apples (enough to fill your tin).
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Sugar: 100g (granulated).
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Butter: 100g (cubed).
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Crystallised Ginger: A small handful, finely chopped (your secret ingredient!).
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Vanilla: 1 tsp of high-quality vanilla extract.
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Seasoning: A generous pinch of sea salt.
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Pastry: 1 sheet of all-butter puff pastry, cut into a circle slightly larger than your baking tin. Do buy the best pastry you can, it really is worth it
Instructions:
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Prep the Apples: Peel, core, and slice your apples into halves. It is important to keep them whole/large to maintain their shape.
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Assemble: In a circular baking tin (one that can go on the hob and in the oven), arrange the apples tightly.
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The Caramel Base: Evenly sprinkle the 100g of sugar over the apples. Dot the 100g of cubed butter throughout the tin. Add a pinch of salt and 1 tsp of vanilla.
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Cook: Place the tin on the hob. Let the butter melt and the sugar dissolve, cooking until the apples begin to caramelize and the sauce bubbles. (Approx. 45 minutes but can be longer or shorter depending on your hob).
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Add the Twist: Scatter the chopped crystallised ginger over the apples.
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Pastry: Place your circular puff pastry over the apples, tucking the edges down into the sides of the tin.
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Bake: Transfer to a preheated oven (180°C) and bake until the pastry is golden brown and crisp which will be around 30 minutes, but do check as it might be earlier!
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The Reveal: The moment of truth! Carefully invert your Tarte Tatin onto a serving plate while still warm.
Serve with lots of yummy fresh cream


