Recipe Apple Cider Tarte Tatin .pdf
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Apple Cider Tarte Tatin
A boozy twist to a French classic.
80 ml Apple Juice
80 ml Apple Cider
250 g Caster Sugar
1 knob of butter
1 Granny Smith Apple
1 sheet Puff Pastry
1 tsp Cinnamon
Optional: Cream or Custard for
Serves: 6 / Prep: 15 min / Cooking: 45 min
Cut the Apple into thin slices and arrange in a 20cm
round, lightly buttered sandwich tin. Sprinkle lightly
Preheat Oven to 200C / Gas 6. In a saucepan
dissolve the sugar in the Apple Juice and Apple
Cider. Brush down the sides of the saucepan with a
pastry brush to avoid crystallization.
Cook the mixture over medium heat, until it begins
to boil. Do not stir! Boil the syrup until it turns
golden brown, after about 7-10 minutes.
Stir in the butter and pour the caramel over the
apples. Place the puff pastry sheet over the apples
and tuck the sides underneath, sealing the tarte.
Bake for 30-35 minutes or until the pastry is golden
brown and crisp.
Remove the tarte from the tin by placing a plate on
top of it and then flipping it over.
Cut into 6 slices and serve with cream or custard.
For a more boozy flavour you can soak your apple slices in some Apple Cider first for about an
hour. This will soften them slightly and give them a deep cider flavour.
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