It seemed simple enough. Peel, core and cut apples. Cook apples with syrup & butter. Place a ready-prepared puff pastry over the apples and wait for it to bake. No sticky hands. No flour in fingernails. My kind of recipe!
In the end, I found it a tad too sweet for us. Especially when the apple is sweet enough. And... I wasn't patient enough and underbaked it slightly.
Hmmm... will have to try again. Maybe you'll like it.
Apple Tarte Tartin
Adapted from Donna Hay's Modern Classic2
60g butter3/4 cup superfine sugar
2 tbsp water
4 Granny Smith apples or any green apples (around 600g), peeled, cored & quartered
375g ready-prepared puff pastry
- Preheat oven 200°C
- Place 18cm frying pan over medium heat.
- Add butter to melt. Add sugar & water. Cook & stir for 2 minutes or until sugar is dissolved.
- Continue to cook for 5 mins or till golden & syrupy.
- Add apples to the pan to cook for 5 mins. Allow bubbles to subside then arrange apple pieces in a circular pattern, core side up over the base of the pan. (I am really bad at this step)
- Roll out pastry on lightly floured surface till 3mm thick.
- Cut 24cm diameter circle and place the pastry over the apples. Tuck the edges in.
- Bake 18-20mins till pastry is puffed and golden.
- Cool slightly (for the syrupy to crystallize. Cool too long and it will hard to invert onto plate). To serve, invert tart onto a plate & serve with ice cream.