Tarte Tatin is a French classic and it’s heavenly. It looks heavenly, it tastes heavenly, and it’s heavenly easy to make whilst looking super fancy. If you want to impress someone and make them think you’re a little domestic queen or king, but don’t really have the time, the money, or the patience to make something outrageous, then this is the tart for you.
This classic only contains a few simple ingredients, but they play so well together that you will swear that you’re tasting spices that are not even in there. It’s all because of the caramelization. Oh, that caramelization.
You see what I mean? I am so fascinated by this cake and its simplicity. It really goes to show that less is definitely more.
The Tarte Tatin
- 1 sheet of puff pastry*
- 4 apples / Go for all sweet or a mix of your favourite varieties
- 2 teaspoons non-dairy butter
- 1 deciliter raw cane sugar
- 1 vanilla bean pod
*Store bought puff pastry is usually always vegan, but just check the ingredients to make sure.
- Preheat your oven to 180 / 360.
- Prepare your apples by peeling them, halving them horizontally and coring them with a teaspoon as pictured above.
- Pour the sugar into a 20 cm-ish (8″-ish) oven safe skillet and place it on a low to medium heat.
- Cut the vanilla bean pod in half with one end still attached, scrape out the vanilla seeds and add them and the pod itself to the skillet as well.
- Allow the sugar to melt slowly but completely. A little smoke is okay, but it should be kept to a minimum, so turn down the heat if it smokes a lot or bubbles.
- When completely melted, refrain from dipping your finger in it as it will burn it right off, and add in the butter.
- When the butter has melted add in the prepared apples and cook on both sides for about 10 minutes total. Juices from the apples should escape and turn the caramel into a thin sauce and then as some of the liquid evaporates it should turn into a thicker sauce again.
- Now place all the apples cut side up and cover with the puff pastry dough. Tuck in the sides of the pastry dough like you would tuck in someone who’s trying to go to sleep. Prick the top a few times with a fork to let steam escape.
- Place in oven and bake for 25 minutes or until golden brown on top.
- When done, take out the skillet, place a big plate on top and flip over so that the tart is now upside down on the plate. Please be careful when doing this as you’re dealing with burning hot caramel and can easily burn yourself. Watch a youtube video on how to flip the Tart Tatin if you’re not sure.
- Serve warm with whipped coconut cream, non-dairy vanilla ice cream or just as it is. Enjoy!