Apple tarte tatin

    (2)
    1 hour

    This is a wonderful caramelised apple tart that is made upside down. It is a very easy recipe to follow, making it an easy mid-week dessert.


    5 people made this

    Ingredients
    Serves: 12 

    • Apple topping
    • 4 large apples (about 1 kg)
    • 25g butter
    • 2 teaspoons lemon juice
    • 125g soft brown sugar
    • Tart
    • 85g butter
    • 140g plain flour
    • 1 tablespoon cornflour
    • 1 teaspoon baking powder
    • pinch of salt
    • 150g caster sugar
    • 50g soft brown sugar
    • 2 eggs
    • 125g soured cream
    • 1 teaspoon vanilla essence

    Method
    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Preheat the oven to 180 C / Gas 4. Line a springform tin by putting a big piece of foil smoothly across the base and then the ring over the top. Leave about 2cm extra foil out of the springform tin and fold up so no caramel can escape from the pan.
    2. Apple topping:

    3. Peel apples and remove the core. Slice half of the apples into thin slices about 1/2cm wide. Slice the other half into thicker 1cm slices.
    4. Melt the butter in a large frying pan; add thick apple slices and cook for 4 to 6 minutes, turning the slices a few times. The apples should be a bit soft but not falling apart.
    5. Add the thin apple slices, lemon juice and brown sugar and continue to cook for 1 or 2 minutes until the sugar dissolves. Stir and place the apple mixture evenly on the bottom of the prepared springform tin.
    6. Tart:

    7. Melt the butter then leave to cool slightly. Sift together the flour with cornflour, baking powder and salt.
    8. Place caster sugar, brown sugar and cooled butter in a large mixing bowl. Beat for 1 minute with the electric mixer; add eggs, soured cream and vanilla. Add the flour mixture into the butter mixture and mix on high until well blended.
    9. Spoon the tart mixture on top of the apples in springform tin and smooth the top. Bake in the preheated oven on the bottom shelf for 40 minutes or until a skewer inserted into the centre comes out clean.
    10. Let cool for 20 minutes in the springform tin. Carefully run a knife along the edge and carefully remove the tart tatin. Allow to cool completely before serving.

    Recently viewed

    Reviews & ratings
    Average global rating:
    (2)