- 500 grams apples (4-5 medium sized), peeled, cored, quartered
- 1 tablespoon lemon juice (around 1/2 lemon)
- 1/4-1/2 teaspoon ground cinnamon (optional)
- 1 teaspoon vanilla extract
- 4 tablespoons (50 grams) butter, salted is great
- 6 tablespoons (75 grams) sugar
- 150 grams puff pastry (9 inches length-wise and width wise at least)
- Vanilla ice cream and ground cinnamon to serve
- Preheat the oven to 200 C or 375 F and line a tray with parchment paper.
- Peel, quarter and core the apples, then place the quarters into a large bowl and toss them with the lemon juice and cinnamon until all the apples are coated. Set aside.
- In a small, oven safe saucepan (6-8 inches in diameter) over medium heat, melt the butter. Then add the sugar, vanilla and if you would like, 1/2 teaspoon of salt and let the mixture boil.
- Tightly arrange the apples core side up (rounded side down). It may seem like a lot of apples but they will shrink as they cook. Although you shouldn't stir the apples, you can prod them gently to settle.
- Once the sugar/butter mixture begins to caramelize (turns a light amber color, about 10 min) and the apples are soft, turn off the heat and let the mixture sit for 10 min.
- In the meantime, prepare the puff pastry by dusting a surface with flour and gently rolling out the dough. Then cut a large circle shape to fit the saucepan. Place the puff pastry atop the apples, tucking the excess inwards towards the apples rather than outwards.
- Bake the saucepan for 25-30 minutes or until the puff pastry turns a golden brown color.
- Shortly after removing the pan from the oven, place a large plate on top and using oven mitts, flip the tarte tatin over, using one quick movement.
- Serve the pastry warm, plain or with some ice cream and a dusting of cinnamon. This recipe serves 4-6.