An easy to make caramelised apple tart.
Serves 10 Preparation time 20 mins Cooking time 1 hour Cost per portion £0.38
1. Pre – heat the oven to 210˚C.
2. Heat the sugar and butter together in a large heavy based pan over a medium heat until the mixture starts bubbling and turns into a golden colour – this takes about 5 minutes.
3. Then add the following – cinnamon powder, lemon, cointreau and vanilla into the butter and sugar.
4. Add the apple segments to the pan and cook uncovered over a low heat for about 40 minutes – until the apples are cooked but still keep their shape.
5. Strain the sauce and keep the apples aside.
6. Continue cooking the sauce without the apples until it becomes thick and caramel like – about another 10 minutes over a medium heat.
7. Pour the sauce into a tarte tatin mould or circular baking dish.
8. Place the apple segments neatly in concentric circles over the sauce.
9. Roll out the pastry to the thickness of a £1 coin (3mm), and then cut a circle that is about an inch larger than the tatin mould.
10. Place the pastry on top of the apples – use a knife to lift the apples at the edge of the pastry and tuck the pastry under them so that you end up with a compact tart.
11. Bake in the centre of a pre-heated oven for about 15 minutes – until the pastry is golden in colour.
12. Leave it to stand for a few minutes before turning it onto a plate.
13. Serve while still warm with double cream or vanilla ice cream.
1kg Bramley or Granny Smith apples (about 6 large apples) – peeled, cored and each one cut into 6 segments
100g unsalted butter
1 teaspoon vanilla extract or 1 vanilla pod (split lengthways)
½ teaspoon cinnamon powder
Juice or zest of 1 lemon
1 tablespoon Grand Marnier or Cointreau (optional)
250g all butter puff pastry
The caramelised and buttery apples are what make this dessert taste so good.
I picked up this recipe while doing a course at le cordon bleu school in London – in the original recipe halved apples are used instead of apples cut into segments – either way is fine.
Also, we were taught two different methods of making tarte tatin – a ‘wet’ method and a ‘dry’ method – in the ‘wet’ method sugar and water are used in step 1 to make a caramel before adding the butter, and in the ‘dry’ method the sugar is caramelised without water, and then the butter is added.
I find there’s no need to caramelize the sugar on its own at the beginning as it gets caramelised while the apples are cooking later anyway.
Health Benefits of Apples:  Apples are high in polyphenols – a kind of chemical that (at least in theory) may protect against some common health problems and possibly certain effects of ageing.
|Nutrition||per 100g||per portion||RDA women||RDA men||RDA child|
|Energy||178 kcal||284 kcal||14%||11%||16%|
|Protein*||1.1 g||1.7 g||4%||3%||7%|
|Fat*||8.7 g||14 g||20%||15%||20%|
|Polyunsaturates*||0.1 g||0.1 g|
|Mono Unsaturates*||0.0 g||0.0 g|
|Saturated Fat*||4.9 g||7.8 g||39%||26%||39%|
|Total Sugars*||19 g||31 g||34%||25%||36%|
|Carbohydrate||25 g||39 g||17%||13%||18%|
* Percentage Daily Values are based on a 2000 calorie diet for an average adult.
Your Daily Values may be higher or lower depending on your calorie needs.
Allergens: Milk, Wheat
Cost per recipe:£3.76
Cost per portion:£0.38