Some of the many things I like using puff pastry are making this simple and super delicious apple Tarte Tatin. This recipe below is perfect for when you have leftover stone fruits and puff pastries in your pantry.
If you are interested in learning how to make puff pastry from scratch, visit my post on "Puff Pastry from Scratch".
Apple Tarte Tatin
Makes a 18 cm Tarte Tatin
480 g / 3 large Mixed Apples
50 g Castor Sugar
15 ml Water
25 g Unsalted Butter
Puff Pastry 1 sheet
Method:
1. Peel the apples and cut them into eight individual segments. Remove the cores.
2. In a non stick pan, mix the sugar and water to make a slurry and heat over medium heat until the water starts to evaporate and the sugar turns to a light amber brown in color.
3. Add the butter to deglaze. Once all the butter have melted, toss in the cut apples and stir to fully coat. Keep stirring the apple for 5 minutes until they are slightly soft and the apple have released some of its moisture. (Do not over cook at this point, the apple will keep cooking during baking later on.)
4. Remove the apples into a bowl.
5. With the syrup still in the other pan, keep cooking over low heat until the sauce reduces and slightly thickens. Pour over the base of a baking dish or skillet that you will be using to bake the Tarte Tatin
6. With the help of a thong, line the apples tightly on top of the caramel.
7. Roll the puff pastry to around 0.5 cm in thickness, dock the puff pasty to help it rise evenly. With the help of a bowl that is around 2 cm larger in diameter than the top of the skillet, cut a ring with a sharp knife.
Place the puff pastry disc on top of the apples and gently tuck the pasty around the edges.
8. Place the skillet into the pre-heated oven for 45 minutes of until the puff pastry turns dark golden in color.
9. Let the Tatin cool slightly, then place a large plate over the puff pastry and very carefully tilt the pan upside down to release the Tarte Tatin.
Serve and enjoy!
