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Apple and rosemary tarte tatin
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Sweet caramel Aussie tarte tatin made with pink lady apples - a crowd-pleasing delight!
Ingredients:
  • 4 large pink lady apples, cored, peeled, quartered
  • 80ml (1/3 cup) fresh lemon juice
  • 30g unsalted butter
  • 100g (1/2 cup) caster sugar
  • 2 fresh rosemary sprigs, plus extra sprigs, to serve
  • 2 sheets frozen butter puff pastry, just thawed (see notes)
  • Crème fraîche, to serve
Instructions:
  • In a bowl, combine the apple with 2 tablespoons of lemon juice, tossing to evenly coat and prevent browning.
  • In a 22cm ovenproof non-stick frying pan, combine butter and sugar over medium-low heat. Stir constantly for 5 minutes until golden and the sugar is melted (it may look crystallized initially, but keep stirring until smooth). Add rosemary and 2 tbs lemon juice, then take off the heat.
  • Arrange the apple quarters core side up in a tight circle at the base of the pan and cook over medium heat for 15 minutes until they are dark golden underneath and the liquid thickens. Let it cool for 10 minutes before serving.
  • - Preheat the oven to 200C/180C fan forced. - Place one pastry sheet over the apple quarters to cover them completely. - Top with the second pastry sheet, overlapping slightly and tuck the edges around the apples. - Make a few slits on top of the pastry to release steam. - Bake for 30 minutes until golden and bubbly. - Allow it to cool in the pan for 10 minutes before serving.
  • Gently invert the tart onto a serving platter. Dust with more rosemary and enjoy warm or at room temperature with crème fraîche.

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