08/08/2025
🥧 Sweet, sticky, and stunning — meet your new favourite dessert! This Green Apple Tarte Tatin is a caramelised twist on the classic French tart. With tart 𝗚𝗿𝗮𝗻𝗻𝘆 𝗦𝗺𝗶𝘁𝗵 𝗮𝗽𝗽𝗹𝗲𝘀, golden pastry, and a deep amber caramel, it’s the perfect blend of elegance and indulgence.
🍏 Green Apple Tarte Tatin
𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀:
200g sugar
60ml apple cider
1 vanilla pod (seeds scraped out and reserved)
1.3kg Granny Smith apples (about 6–8, depending on size)
115g unsalted butter (cut into tablespoons)
1 sheet of ready-made pie crust or pâte brisée (enough for a 25cm tart)
A little flour for dusting
𝗣𝗿𝗲𝗽𝗮𝗿𝗮𝘁𝗶𝗼𝗻:
Preheat the oven to 200°C (fan 180°C).
In a 25cm stainless steel ovenproof frying pan, combine sugar, apple cider, vanilla pod, and seeds. Warm gently over low heat while you prep the apples.
Peel, core, and cut the apples into eighths.
When the sugar has dissolved, increase heat to medium. Without stirring, let the caramel turn a light amber (about 5 minutes). Cook 1–2 minutes more until deep amber — don’t let it burn.
Reduce to low heat and whisk in the butter a bit at a time until fully melted and smooth.
Carefully add the apple slices to the caramel. They’ll seem crowded, but they’ll cook down. Cook over medium heat for 15 minutes until slightly softened.
On a lightly floured surface, roll out the pastry and cut into a 25cm circle.
Place the pastry over the apples in the pan, tucking in the edges if needed.
Bake for 20 minutes until the crust is golden and crisp.
Let cool for 20 minutes, then place a serving plate over the pan and carefully invert. If it sticks, wait another 10 minutes and try again.
Serve warm — with a scoop of vanilla ice cream if you're feeling extra indulgent! 🍨
