- 3.5 ounces of sugar for the caramel
8 Golden apples
15 ounces of sugar (for poaching apples)
- 15 ounces of soft butter (for poaching apples)
- 15 ounces of water (for poaching apples)
2 Vanilla pod (for poaching apples)
1 serving of puff pastry
- 1/2 cup of calvados (optimal)
Preheat your oven to 190˚C/375˚F/gas 5.
How to make the caramel
Put the ovenproof pan on a medium heat and add the sugar, Calvados, vanilla seeds and pod. Let the sugar dissolve and cook until the mixture forms a light caramel. Just please remember never ever to touch or taste hot caramel, as it can burn really badly.
Peel apples, cut into 4 quarters, remove the seeds.
In a large saucepan, bring butter 3.5 ounces (possibly cut into pieces), 3.5 ounces sugar, 3.5 ounces of water, and 2 cloves of split and scraped vanilla and heat.
1. Once the caramel looks and smells delicious (it should be a lovely chestnut brown), add your halved poached apples.
2. Carefully stir everything in the pan and cook for about 5 minutes or until the apples start to soften and you get a toffee apple vibe happening.
3. Add the cubed butter, then lay the pastry over the top.
4. Quickly and carefully tuck the pastry down right into the edges – it’s best to use a wooden spoon so you don’t touch the caramel.
5. Bake the tarte Tatin for about 25 to 30 minutes, or until golden, with crispy pieces bubbling up from under the edges.
6. Take it out of the oven.
7. To make it look like a tarte Tatin you need to turn it out, which isn't hard (but you do need to be careful with that hot caramel.)
8. Get a serving plate or board larger than your pan and put an oven glove on to protect the arm holding the board.
9. Put the board or plate on top of the pan, then quickly, carefully and confidently turn it out.
10. Put it to one side for a few minutes, so the caramel can cool down, then divide it up and serve with a spoonful of crème fraîche or ice cream.
Et voila your French apple pie ready to be served