Tarte tatin

A classic dessert, the combination of sweet, caramelised apples with a sticky sauce and a crumbly, golden pastry is unbeatable. This tarte tatin recipe will leave you coming back for seconds.
1H 30M




1.Peel, core and quarter apples. Melt butter in large heavy-based frying pan; add apple, sprinkle evenly with sugar and juice. Cook, uncovered, over low heat, 1 hour, turning apple as it caramelises.
2.Place apple, rounded-side down, in 23cm (9¼-inch) pie dish; drizzle with 1 tablespoon of the caramel in pan. Reserve remaining caramel. Pack apples tightly to avoid any gaps. Cover; refrigerate while preparing pastry.
3.Make pastry: Process flour, sugar, butter and sour cream until ingredients just come together. Knead dough on floured surface until smooth. Cover; refrigerate 30 minutes.
4.Preheat oven to 200°C.
5.Roll dough between sheets of baking paper until large enough to cover apple. Peel away one sheet of baking paper; invert pastry over apple. Remove remaining paper; tuck pastry around apple.
6.Bake tarte tartin about 30 minutes or until browned. Carefully turn onto serving plate.
7.Reheat reserved caramel over low heat; drizzle over apples.

Related stories