Christmas is so close now! Already just over a week away.
I spent today Christmas shopping, wrapping presents, listening to carols and decorating the tree.
I might even bake a little Christmas treat later to share with you next week, but today we have a classic dessert – apple tarte tatin (because to be super honest, I’m a little over all the Christmas baking at work. And who said that Christmas dessert needs to be all fruit mince pies and gingerbread men anyway?).
Now I sort of throw my tarte tatin together – no recipe. A little sugar, some butter, some more sugar… You get the idea. So the recipe is approximate, and feel free to adjust as you wish!
As for the puff pastry, I make puff at work, and as simple it is to make it using a dough break, it would be just as difficult to make at home with a rolling pin.
So I’m never going to ask anyone to make home made puff, but please, opt for a good quality, all-butter puff, rather than one that is made with margarine or baking fat.
Enjoy the lead up to Christmas, the planning and preparation, the baking and the carols, the spirit in the air, wrapping the gifts. And enjoy this dessert. X
- 1 sheet ready-rolled good quality all-butter puff pastry, thawed
- 4 large Granny Smith apples, peeled, cored and halved
- ½ cup caster (superfine) sugar (110g)
- 3 tbsp butter (45g)
- 1 vanilla pod, split lengthways, seeds scraped out
- Preheat the oven to 190 C (375F) and get out an oven proof frying pan.
- Trim the puff pastry into a circle that is an inch wider than your pan.
- Put the frying pan over a medium heat and add half the sugar. You’re making a dry caramel, so watch it closely, and do not stir, but swirl the pan until all the sugar is melted. Add the remaining sugar and swirl again to allow it to melt and incorporate. Cook until it is a golden amber colour.
- Add the butter and vanilla seeds, and now stir gently, until it is incorporated.
- Place the apples in the caramel and cook, turning occasionally, until they are slightly tender – about 5 minutes.
- Take the pan off the heat and allow to cool slightly.
- Place the puff pastry circle over the apples and carefully tuck the overhang into the edges.
- Bake for about 30 minutes, until the pastry is golden and the caramel is bubbling around the edges.
- Allow to cool slightly then turn the tarte tatin out onto a serving plate – be careful not to burn yourself with the caramel.
- Serves 8.
- Happy baking!
Loosely adapted from Jamie Oliver.