Ingredients checklist
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Toffee Apple Tarte Tatin

40 minutes
50 minutes

Bonfire ready dessert. This lightly spiced toffee apple tarte tatin is a great one for those cold winter nights to warm up too.

Wastage Tips

First step is 

First step is to prepare the puff pastry sheet. You want to lightly roll your pastry sheet little thinner from what you buy at the shops and then take a large plate that’s bigger than your baking tin by about 2 to 3cm. Use a sharp knife to cut a disc of puff pastry, place this on some baking paper and pop it in the fridge to rest.

Now to prepare the apples. Peel the apples with a vegetable peeler and the cut them into quarters, take each quarter and cut the seed part out. Take one of the segments and using a knife or a circle cutter, cut into a round shape (this is for the centre)

Take the softened butter and using a spoon, push it and smear it all in the bottom of your tin or pan and then cover it with the sugar. Then place the cinnamon, star anise and cardamom into the sugar.

Arrange the apples in the pan or tin by first placing the circle piece of apple in the centre then place all the apples in a circle around the inside of the pan and slightly over lap them to make a apple looking flower. 

Take the puff pastry out of the fridge and allow it to gently warm up so its bit softer to work with. Take the puff and place it over the top of the apples and gently push the edges into the bottom of the pan, I like to use the end of a spoon to help push it in easier and to tuck the pastry under the apples to help the tarte stay together.

Pre heat the oven to 180C. Place the pan or tin on a gentle heat on the stove top to start to melt the butter and sugar. Once melted turn the heat up too a medium heat and cook until the butter starts foaming and bubbling around the edges. Carefully take the pan off the heat and place in the preheated oven and allow to cook for 30 mins.

Here you have two great choices! One, you can serve this immediately by placing a serving dish or plate onto of the pan and then carefully and quickly inverting both and turning the tatin out. Or the second is once its cooked you can take it out of the oven and let it cool in the pan or tin and then when it comes to serving time, place the tin back in the oven for 5 to 10 minutes to melt the caramel again and the turn it out and serve it.

I like to leave the spices on for decoration, but take them off before serving to your guests.

I love to eat this with a big dollop of vanilla ice cream and drizzle some more caramel sauce over the top.