Deep-dish apple tarte tatin

Tyler Florence packs in as much apple possible with his deep dish recipe.
  • 240ml water
  • 200g granulated sugar, plus 25g for sprinkling
  • 30g unsalted butter
  • 4 yellow apples, peeled, split in half, core removed
  • 1 sheet puff pastry, store bought
  • Store bought vanilla ice cream
1) Preheat oven to 200C/Gas 6.

2) In a large saucepan over medium heat, add the water and sugar and cook to caramelise the sugar, about 10 minutes. Add the butter and stir until melted.

3) Take 4 large ramekins and pour caramel into bottoms and arrange 1 apple half, cut side down in the bottom of each ramekin. Take the remaining halves and cut them into 3 wedges so you can fill the gaps in the top of each ramekin to create a level surface on which the pastry will lie across. Sprinkle apples with some sugar.

4) Roll the pastry out and use a cookie-cutter to cut out circles the size of the ramekins. Place over the apples folding it in at the edges. Make 3 or 4 holes with a knife and one in the middle to let steam out when baking. Bake for 20 mins and then let it rest for 15 mins. It is important that you do this otherwise the apples will fall apart when you turn it over. Take a dinner plate and put it over each ramekin. Turn it over and slowly remove the ramekin.

5) Serve lukewarm with store bought vanilla ice cream.

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