If you love caramel as much as I do, you’ll love this tarte tartin recipe. It’s super easy and is simply a matter of making the caramel, chopping up some apples and adding the pastry. Having never made a tarte before, this was a new experience especially having to make it upside down. A word of warning though…speaking from experience…do NOT touch the handle of the pan after it has been in the oven, it is HOT! Serve warm with vanilla bean ice cream. This recipe is thanks to Annabel Langbein’s new book.
- Puff pastry (Annabel’s recipe says to use two sheets but I just used one sheet of the paneton pastry)
- 100g butter
- 1/2 Cup brown sugar
- 2 tbsp maple syrup
- 1/2 tsp ground cloves
- Zest of one orange
- 6 apples (I used granny-smith because they’re my fave but use whichever you want!)
Preheat the oven to 220 degrees celsius. Place butter, sugar and maple syrup in a steel-handled frypan and cook until the mixture starts to turn dark brown. This will take about 5 minutes and be careful not to burn it. Remove from the heat and stir in the cloves and orange zest. Arrange the apples (cut into quarters) with the round side down in the caramel. Place the pan in the oven for about 15 minutes until the apples are soft. Place the chilled pastry on top of the apples (you will need to cut the pastry to the size of the frypan). Bake for another 15 minutes or until the pastry is golden. Remove from the oven and stand for 30 minutes before flipping the tart over to serve. Serve warm.
Have a look at some of our yummy photos on Pinterest: